I'm really happy for you Chookie! Hopefully you will be able to relax a little after the 21st!

This is just the most fabulous place! About 10-20 friends and family come to pick the grapes in the morning and then drink the wine in the evening (from previous vintages of course!!).

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I've made Skinnymixers Chai mix, it would be great in these 😀

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This is yummy regardless of whether or not you need to be FODMAP Friendly. -the lime curd is a winner.

I have adapted it for Thermomix from Dr Sue Shepherd's book "The two-step low-FODMAP diet and recipe book" (highly recommended for delicious FODMAP friendly recipes). If you don't need to be FODMAP friendly, you might like to make the sweet shortcrust from the EDC as it has more readily available ingredients.

Ingredients
Pastry: -remember if you don't need to be FODMAP Friendly, a sweet shortcrust from the EDC might be easier)
140g rice flour
90g gluten-free cornflour
40g soy flour
1 teaspoon xanthan gum
55g caster sugar
170g cold butter, chopped
1 MC cold water

Filling:
160g golden caster sugar
zest from 1 or 2 limes
150mL fresh lime juice
200g mascarpone cheese
4 eggs (I use 70g each)

Garnish:
Lactose free cream (for garnish)
Maple syrup
Lime zest
Icing sugar

Method:
1. Place the flours and xanthum gum in the tmx bowl and mix 4sec/sp4
2. Add sugar and butter, mix 10sec/sp7
3. Turn the tmx into  mode and look inside the bowl while it is mixing. If the mixture turns from crumbles into dough within a minute stop processing. If not, add up to 100mL cold water until the mix turns into a dough (you may even need a little more if the mixture isn't coming together).
4. Once the dough has formed, roll it into a ball and refrigerate for about 30 minutes
5. Roll the dough out flat (approx 5mm) on a lightly floured (with gf cornflour).
6. Gently press the dough onto a 21cm fluted flan tin. Prick about 10 times with a fork. Cover with baking paper and then pour baking beads or rice on top of the dough to stop it from rising). Bake for 12 minutes in a moderate oven or until slightly browned. Remove the baking paper and weights and allow to cool.

Lime Curd Filling:
1. Place the mascarpone, lime zest, sugar and juice in the bowl. Mix 5sec/sp7.
2. Add the eggs. Mix 5sec/sp4
3. Pour this mix into the pastry base and bake for 45minutes or until set (it may have a slight wobble, but this will harden when refrigerated).
4. Allow the tart to cool in the fridge until it's time to seerve.
5. Garnish with dusted icing sugar, whipped cream, maple syrup, lime zest and lime wedges.
6. Enjoy!

Looks great KAtie 😀 I love seeing when things we post turn out for others!

Judy, it's a friand type texture so should be ok to freeze, it will depend on how the figs cope I think 😀

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Congratulations on the sale of Cherokee Chookie! I'm so pleased for you and Ral xo

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That looks very nice Jamberie. I guess you could use any type of fruit.

I thought the same thing Cookie 😀 Berries, plums, apricots would be great!

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Thank you for this competition!
I have too many forum favourites, and thought I'd add another. It's a bit like a big friand/tart/cake, it looks a bit fancy when guests for guests, but is actually really easy!
Here is the link http://www.forumthermomix.com/index.php?topic=17321.msg419495#msg419495