Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: JulieO on February 18, 2010, 04:56:19 am
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GLAZED KIWI & LIME TART WITH PISTACHIO CRUST
115g finely ground pistachio nuts
8 digestive biscuits – I used Granita
55g caster sugar
1 tblsp lime zest (about 1 lime)
85g unsalted butter, melted and cooled
2 large egg yolks
400g tin condensed milk
120ml fresh lime juice (about 5 limes)
5 kiwis, peeled and sliced into thin rounds (I only used 3)
1 tblsp fresh lime juice, extra *see note in method
1 tblsp water
1 tblsp caster sugar
½ tsp cornflour
Preheat oven 175 C. Grease a 23cm fluted tart tin. (make sure your tin is not any bigger)
Place biscuits into TM bowl. Chop 8 secs/speed 8. Remove from bowl.
Add pistachio nuts to bowl. Chop 5 secs/speed 8 until finely ground.
Add biscuit crumbs, sugar and lime zest to the pistachios in the bowl.
Mix on speed 4 for approx 20 secs, stopping to scrape down sides of bowl half way.
With blades running on speed 4, pour melted butter through opening in the lid until all combined about 20 secs.
Press the crust into the tart tin. Take your time doing this there will be enough for this size tin.
Bake for 10 mins. Clean out bowl.
Transfer tart to a wire rack and cool. You will find that it puffs up a little in the oven, but will settle down as it cools. I did however have to use my fingers to push over some cracks in the sides, when just out of the oven which worked out okay.
Place egg yolks, condensed milk and 120ml of lime juice into TM bowl *(I got 120ml out of 5 limes which was all I had, so I scooped out 1 tblsp to put aside for the glaze).
Mix for 30 secs/speed 4 until well combined.
Pour into the cooled crust (mine was still warm) and even the surface with a spatula. Bake for 15 mins. Clean out bowl . Transfer tart to a wire rack.
Arrange the kiwi slices on top of the filling – slightly overlapping, in concentric circles.
Place the tblsp of lime juice, water, sugar and cornflour into TM bowl.
Heat on 90°C/2 mins/speed 3 until boils and thickens.
Using a pastry brush, brush over the kiwi fruit with the glaze. Refrigerate for at least 1 hour.
Variations:
Glazed strawberry & lime tart with pistachio crust
Prepare the basic recipe, replacing the sliced kiwis with 455g sliced strawberries. Proceed with glazing.
Glazed raspberry & lime tart with pistachio crust
Prepare basic recipe replacing the kiwis with 500g fresh raspberries, proceed with glazing.
Glazed blueberry, kiwi etc
Prepare basic recipe, arranging a handful of fresh blueberries over the kiwi slices, proceed with glazing.
Glazed mango & lime tart etc
Prepare basic recipe, replacing the kiwi slices with 340g sliced mango. Proceed with glazing.
Notes:
This is a recipe from the book 500 Pies & Tarts.
Was so easy to make and tastes lovely. I really liked the pistachio crust which was a change from just the usual biscuit one.
I think you could cut down on the sugar slightly, wasn't over the top sweet, but I'd still like to reduce a bit next time.
Didn't take long to make and I cut a slice about 1 1/2 hours after making and it was set. Would be perfect to take to a barbie or for anything really. I do like the sound of some of the variations too, and wondering what lemon juice would be like in place of the lime.
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/tart004.jpg)
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/tart006.jpg)
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/tart013.jpg)
I was really happy with how this turned out and after having a small piece last night after tea it was even nicer after having the day to chill.
Members' comments
Thermomixer - Good work as usual JulieO. Wonder if you could just use softened butter to make the crust? Just thinking for the quick cooks I was wondering about even putting the nuts and bikkies in together and then just dump in the remainder?
Cecilia - I made this last week for a family gathering and people enjoyed it. I found the lime pretty strong but paired with a nice plain whipped cream, all very, very good. Thank you for the recipe and photos.
KarenH - Made this today after reading about it in another thread. What can I say - why didn't I find this recipe earlier!!!
Didn't have enough granita biscuits, so threw in a couple of gingernuts to make up the number.
Didn't have enough kiwifruit so used some strawberries too.
Used Woolworths homebrand condensed milk - wont do that again - not as good as the original, with a funny taste.
The glaze is worth the extra effort. Fantastic dessert! Thanks so much JulieO.
Kimmyh - Made this with lemons instead of limes and strawberries. Very yummy and easy. Thanks again JulieO. Can't wait to make with limes, if they ever grow on my tree.
sue purrb - I made this for a workmate's birthday last week, and it was a great hit. I also made a lemon version decorated with fresh strawberries, and made the glaze for the first time. I agree, it is worth it! I used the base from Tenina's Lime Mousse Pie, which is really easy and tasty. I use it for just about any tart or cheesecake.
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I could do with a slice of that right about now Julie!!! Yummo ;D
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This looks absolutely scrummy! :P :)
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Beautiful. Now for a reason to bake it.
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oh dear, just have to wipe my chin... ;D ;D ;D
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Oh that looks like a wonderful recipe. Thanks for converting and sharing it Julie. I'm not a kiwi fruit fan but the variations sound delish! :)
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Just lovely JulieO - thanks for the conversion.
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Thanks guys, I was really happy with how this turned out and after having a small piece last night after tea it was even nicer after having the day to chill. :)
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You allways show us sooo beautiful things you make Julie!!
This one is to make for sure!
As it is not easy to find unsaltend pistachios here I will make it with Almonds perhaps!
The condesmilk you refer is sweet -isnt it?
´Thank you for another beautiful recipe :)
:-* :-*
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Yes Isi, condensed milk is sweet.
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Thankyou Isi, and thankyou Cookie for answering her question. :)
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Good work as usual JulieO. Wonder if you could just use softened butter to make the crust?
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Maybe Thermomixer, but I just put the cubed butter in a glass jug in the microwave and set to defrost for 2 mins which melted it without over heating it, then I just poured in - so easy. :)
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Divine, Julie, just divine!!
And the most gorgeous photo's, too!
What sort of camera are you using? Food photo's (phood foto's?) are quickly becoming a subject of interest to me!
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Maybe Thermomixer, but I just put the cubed butter in a glass jug in the microwave and set to defrost for 2 mins which melted it without over heating it, then I just poured in - so easy. :)
Very easy - ta. Just thinking for the quick cooks I was wondering about even putting the nuts and bikkies in together and then just dump in the remainder? I don't do many of these types of dishes as I am more a savoury type.
When peolpe see set aside... and lots of steps then I wonder if it puts them off? Certainly doesn't worry me. Drives MrsT crazy with all my dishes
Amanda - Good work with the Lambs Ears and Honey - I just use a cheap camera - what makes Julies pics great is the lighting !!!! (oh and the food :-* :-* )
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Amanda, this is my camera, has an excellent macro feature that lets you get up close and personal without blurring. ;D
http://www.dpexpert.com.au/archives/2007/07/reviewcanon_powershot_s5_is.html
Thermomixer, please anyone that can simplify a converted recipe please do so, am still new and learning so I'm sure there are steps that can be shortened etc, and I don't mind anyone noting those simplified steps, please bring it on! :D
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ooooh, julie, as always, you know how much i adore your recipes - always so well thought out and explained so there's no guesswork involved.
another recipe i can add to my collection which i'll be trying soon - i've loved everything you've recommended - they all work because your instructions are so clear.
thanks again.
ETA: i don't think there's too many steps in this recipe - i just think you've explained it well. i think it would have too many steps if i didn't have a themomix to make it with, though... :D mwah!
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Amanda, this is my camera, has an excellent macro feature that lets you get up close and personal without blurring. ;D
http://www.dpexpert.com.au/archives/2007/07/reviewcanon_powershot_s5_is.html
Thermomixer, please anyone that can simplify a converted recipe please do so, am still new and learning so I'm sure there are steps that can be shortened etc, and I don't mind anyone noting those simplified steps, please bring it on! :D
Thanks for the info, Julie.
I have been using 'high-end' digital camera with a macro function, but because I cannot control the aperture, the results are a bit hit-or-miss!
I have just ordered a DSLR - Olympus - so I hope to improve markedly, soonish!
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Thankyou Whisks, I hope you like it. ;D
Amanda, sounds good. I'd be interested to hear what you think of the new camera when you get it, and I hope we'll get the oppurtunity to see of your shots once you're familiar with it. :D
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ooooh, julie, as always, you know how much i adore your recipes - always so well thought out and explained so there's no guesswork involved.
another recipe i can add to my collection which i'll be trying soon - i've loved everything you've recommended - they all work because your instructions are so clear.
I too say that myself & look forward to any recipe JulieO' has converted.She puts love into her food and it shows in her posts as well as in her photo's.Keep it up JulieO you are an asset to this forum and I hope to see your recipes in a future thermomix cookbook.Another :-*from me.
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Aww thankyou Thermie, what a nice thing to say. :-*
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Great to see you logging in and commenting again Thermie007. I can only say that I wholeheartedly agree about JulieO’s recipes being well thought out and her being an asset. She really is one of my heroes. When Thermomix Australia develops a group for home testing recipes JulieO would be among those that I would strongly recommend as being a suitable person for this program.
For some reason my comment about possibly reducing the steps and placing solid, rather than melted, butter into the mix appears to have upset some forum members. It was in fact not my idea. Over thirty years ago I purchased my first Magimix and a couple of books to go with it. One by a wonderful lady from the UK, Marika Hanbury Tenison, who was married to a writer and explorer. She had written another little book that I cherished during my college days, “Leftover for Tomorrow”. The jacket of the book states that “The only problem is how to make the most of its infinite possibilities, ...”, and the same may well be said of the Thermomix. The last recipe in the book is for a Magimix Cheesecake, where she places roughly chopped digestive biscuits and cubes of butter into the bowl and processes them until well mixed.
The following came from my “Wizz in the Kitchen” cookbook from the early 1980s.
(http://i489.photobucket.com/albums/rr257/thermomixer/DSC04951.jpg)
The Breville company was keen to promote the wonders of being able to make a crumb without melting the butter. Melting butter to add to biscuit crumbs is a relic of the bad old days when the crumbs were made by creating biscuit crumbs by crushing biscuits with a rolling pin and then adding melted butter. Thirty or forty years ago food processors ended the need for smashing biscuits with a rolling pin and melting butter to add to the crumbs.
I find it hard to understand why people would want to zealously cling to using melted butter in the Thermomix for making crumb crusts when an inferior food processor can very successfully make a crumb without the need for a microwave or stove.
Yesterday I was invited to attend the demonstration in Sydney organised by Thermomix Australia, hosted by Lindy Milan, with Mark Best (the chef from three-hatted Marque Restaurant who did the pear soufflé video on the TMX website). The day was a promo for professional chefs and restaurateurs and some of the Sydney journalists. The dish that was most passionately received was the crème anglaise. A dish that normally requires numerous steps when made in a restaurant, but is made so much easier by simply throwing everything into the TMX and setting it to cook and stir. Mark was keen to point out that there are endless possibilities and his team are improving and developing recipes all the time. He gives his chefs an idea and lets them find the most effective means of producing the result.
I was talking to Grace Mazur and Tenina and it was agreed that recipes for the TMX are developing every day due to the machine having only been recently available. Tenina stated that the recipe books, including the most recent Taste of Vegetarian, need to be tweaked and that she would now use different methods for recipes that she published 12 months ago. It is an evolving process and input from users is important in the system. There are many recipes that I have written and would now approach completely differently.
As a thank you I was given a copy of the new My Way of Cooking cookbook and it is amazing to see how many recipes in there have been simplified from previous similar recipes. It really is worth getting a copy, whichever way you can.
Again, I think that JulieO’s recipe is great and for me it is not a problem to have all the steps, but I made a crumb base with all the ingredients thrown into the TM bowl and blitzed for 10 seconds to show that for those who want a simpler, faster method, then it is possible. The crumb can be done in one step.
(http://i489.photobucket.com/albums/rr257/thermomixer/DSC04947.jpg)
(http://i489.photobucket.com/albums/rr257/thermomixer/DSC04948.jpg)
Once more, congratulations to JulieO for being a Hero member. Not only are you to be congratulated for the wonderful recipes and fantastic photos, but your willingness to make comments, respond to comments, support others and be an active member of the forum, is very much appreciated by me, and I am sure many others.
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Thanks for that information Thermomixer - anything to make cooking easier is welcomed by me. Delicious looking dessert by the way. I now understand what TAC means - bet you had a laugh at my PM :P :P It is great to see recipes being made easier but as far as HO is concerned and any recipe book that has been sold, I feel they should let us know of any improvements & changes (via this forum eg). This has been done previously and must continue to be done - these books are not cheap.
In regard to what you said about JulieO, don't think any of us would disagree with your comments there. We all love her too.
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Thankyou so much for all your comments, such nice things to say. I guess with the TM being such a unique machine that quicker methods of doing things will start to surface.
I guess a lot of us are at fault for sticking to what we've always done and I for one will be trying the butter-in-with-the-biscuits next time I need to. As long as recipes turn out how I want them I don't mind the less-steps thing. I think it's experience that tells us that certain things can be done in a different way, which when starting out converting recipes aren't that obvious to us (well me anyway).
I'm learning every day with this great machine and everybody's feedback is another way to do so. :D
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My comments about your activities here are completely justified. You are a great help with developing recipes and testing recipes and interacting to improve our understanding and use of the TMX.
I really wish that HQ would find a way to utilise the talents of people such as yourself to improve and increase utilisation of the TMX.
All time-saving and money-saving tips should be stored in their website to help promote the TMX. Currently this forum would be the most useful sales tool for many potential customers, with photos such as yours being a big selling point.
There have been discussions about a testing panel and people like you are essential. I am more like brazen (and sure she would agree) and fly by the seat of my pants and don't necessarily follow the recipe to the letter. So not the best for testing.
So, again, THANKS :-* :-*
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I quite agree with cookie that HO should be advising their customers when they find a better way of doing things.
When they email their consultants they can put in the latest amendments to their cookbooks. If consultants are emailing their clients they can include this information to update their books if they want that they have purchased.
Nice looking little pie TMR - is the recipe on this forum?
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The pie is JulieO's alternative with strawberries instead of kiwi fruit and the pie crust done by blending everything in together.
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Such wonderful input and feedback. Yes Julie, I completely agree with Thermomixer. Your dedication to trying, converting and so wonderfully presenting recipes is inspiring!
it's a real shame to read TMX's comments about HO realising new ways of doing things and not passing this on. Surely customer news letters, consultant training etc would be so benificial to HO and to the customers. It's a huge change in cooking styles to move to thermomix, so any improvements would be wonderful to share with customers.
As for your suggestion on the butter Thermomixer - any improvement in reduction of steps is wonderful. I recently tried crushing biscuits, then adding butter and trying to bring the temp to 50C as an alternative but it wasn't that successful.
And Thermomixer is an amazing advocate for this forum and Thermomix users, recipes etc. I hope HO are looking after you. :-*
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These tarts look divine, my mouth is watering!! Great idea of butter into bickie crumbs without having to melt!
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I made this tart in its original form for dinner with friends last night. I thought I pop back with some feedback/things that I did differently.
I too melted the butter then added it to the biscuit crumbs. I think this may have been a negative. The crust set VERY hard, despite being thinner than those that I see here. I did make it the day before (another downfall I think) so it was well-set too. I am thinking that adding solid butter will reduce the presence of the butter and may help to keep the crust softer
I used a 23cm ceramic fluted quiche type dish. I spread the crust quite thin I think as once I'd combined the filling and examined the quantity, I decided that I could afford to trim the top of the pie crust, leveling it neatly and removing the most cooked parts. So despite this, the crust still set far too hard. I think making it on the day would be an improvement.
I used only 3 limes to get about 140ml of juice, which really surprised me. They were as small as ever, but at room temp (which helps).
I only need 3 kiwi fruit for the topping, despite slicing them quite thickly, I thought.
I think the glaze was a little runny. I think it could be improved by substituting with lime marmalade, warmed and sieved. I am assuming that adding more cornflour would make the glaze more opaque, defeating the object. Having glazed my tart, I left it in the fridge overnight, and found the kiwi fruit were quite soggy and a bit transparent the next day. It didn't look that great :-\ Again, I think making on the day, or topping it on the day would improve this a lot.
The flavours are lovely, just like a lime continental cheesecake recipe that I have, but next time I would:
Make it on the morning of the day that it will be served.
Put the fruit on top and glaze it about an hour before serving.
Glaze it with sieved marmalade.
Buy 3 limes and 3 kiwi fruit!
Julie, I didn't find it too sweet, and I'm not really a sweet tooth either, I thought it was fine.
I served it with homemade coconut ice cream (TMX) sprinkled with chopped left-over pistachios.
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Thanks for the feedback. The coconut ice cream sounds good too.
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I made this last week for a family gathering and people enjoyed it. I found the lime pretty strong but paired with a nice plain whipped cream, all very very good. Thank you for the recipe and photos.
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sounds yum.
Thankyou, will make it.
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DD has decided that she would like a lime pie after a friend gave her some limes. Hopefully we'll make this over the weekend.
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Made this today after reading about it in another thread.
What can I say - why didnt I find this recipe earlier!!!
Didnt have enough granita biscuits, so threw in a couple of gingernuts to make up the number.
Didnt have enough kiwifruit so used some strawberries too.
Used woolworths homebrand condensed milk - wont do that again - not as good as the original, with a funny taste :P :P
The glaze is worth the extra effort.
Fantastic dessert! Thanks so much JulieO :-* :-* :-*
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Looks yummmm
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Made this with lemons instead of limes and strawberries. Very yummy and easy. Thanks again JulieO. Can't wait to make with limes, if they ever grow on my tree :D
(http://img.tapatalk.com/d/13/09/15/5y6esa9u.jpg)
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That looks delicious. I've just added this to my "must try" list :)
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Oh wow Kimmy that looks really yummy.
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Beautiful Kimmy
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I was just wondering .... what sort of pistachio nuts did you use? are they raw or roasted?
cheers
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I made this for a workmate's birthday last week, and it was a great hit. I also made a lemon version decorated with fresh strawberries, and made the glaze for the first time. I agree, it is worth it! ;D
I used the base from Tenina's Lime Mousse Pie (http://www.forumthermomix.com/index.php?topic=8973.0), which is really easy and tasty. I use it for just about any tart or cheesecake.
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Oh wow, ladies - very inspiring. Thanks.
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I was just wondering .... what sort of pistachio nuts did you use? are they raw or roasted?
cheers
I used raw.
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Lovely looking pie Kimmy.
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Delicious looking pie Kimmyh. 8)
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Made this today using raspberries - delicious! I was trying to take a nice photo of the tart when hungry DS got in the way ;D
(http://i1057.photobucket.com/albums/t391/kheath1409/file-68.jpg) (http://s1057.photobucket.com/user/kheath1409/media/file-68.jpg.html)
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That looks very good Karen, lovely big raspberries.
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:D :D He could wait no longer Karen.
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Gorgeous photo, Karen!! :)
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Fantastic photo Karen.Your DS certainly wants his slice of delicious pie ;D
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Cute photo Karen.
It looks delicious!
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Tart looks great Karen. We love this recipe. Photo bomber looks good too!
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Karen those raspberries look delicious. Such a great photo of your DS
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Great photo Karen, raspberries would go really well with this, glad you enjoyed it. ;D
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Your raspberries look lovely there Karen. I love how your photo bomber is not looking at you but at the tart.
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The only thing he was interested in was the tart! He has gone camera-shy at the moment and it is hard to get a photo of him, but clearly the tart was too great a temptation. This is a fabulous recipe JulieO, and well worth being caught on film for!
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I think I'll make this for my Book Club Christmas Dinner. I'm looking for something light and not too sweet or creamy as we're having a hot dinner. Depends how much limes cost. Lemons were $10 a kg at Woolies recently! I only have a Meyer lemon tree and it's finished fruiting.