I have never had a strawberry tart where the strawberries are cooked so I was intrigued by this recipe from Docdom of the Supertoinette forum. The strawberries are baked for one hour and their juice is retrieved in a tray underneath. While they cook, the house is filled with strawberry scents, which is heavenly! After cooking, their flavour intensify and the juice is a wonderful syrup that you can then brush over the tart.
200g puff pastry (recipe here)
60g lemon juice (juice of 1 and a half lemon)
Zest of 1 lemon (preferably unwaxed)
50g butter, at room temperature
100g whipped cream
1/2 gelatine leaf
- Prepare the lemon mousse: soak the gelatine in cold water
- Peel the zest of 1 lemon with a potato peeler and put in the TM bowl with the sugar. Lock the lid and press the turbo button a few times until the zest is finely pulverised. Scrape down the sides with the spatula.
- Add the lemon juice and the egg and cook for 4min30/80C/speed 3.
- Add the gelatine drained and pressed with the hand to remove excess water. Mix at speed 1 until the temperature goes down to 60C.
- Then, add the butter cut in chunks and mix 10sec/speed 6.
- Tip out the lemon curd into a bowl and clean the TM bowl thoroughly (or use a second bowl).
- Add the cream to the dry bowl and fit the butterfly whisk on the blades. Remove the measuring cup and mix at speed 3, watching carefully until the top looks like softly whipped cream. Stop immediately and add to the cooled lemon curd.
- Fold in the whipped cream and reserve in the fridge with cling film on top.
- Now, to make the strawberry tart: cut the strawberries in half and put them on a perforated tray or a grid lined with baking parchement that you will have perforated. To do that, fold the baking parchment several times until it’s only a small square and using a paper perforator, make holes into it spaced by 5mm (see pictures).
- The holes will allow the juice from the strawberries to drain away. Make sure you have a clean roasting tin that will fit under the grid where the strawberries are cooking so you can collect the juices.
- Bake for one hour at 100C.
- Meanwhile, make the puff pastry. Roll it out when you have done the 3 folding steps (or the snail method shown here). Line the tart tin (which you will have buttered and floured) with the puff pastry and cut out the excess dough (leave about 1cm excess dough as it will shrink a little when baking). Reserve in the fridge until ready to bake.
- When the strawberries are baked, take them out and let them cool. Peel them off the tray/baking parchment with a thin spatula and place them neatly on the puff pastry. Bake the tart for 20min at 200C.
- Meanwhile, collect the cooking juices from the strawberries. You might need to add a little water if it’s too thick. Set aside.
- When the tart is baked, brush with the syrup and serve warm with the lemon mousse.
Sometimes, we are gratified by very quick recipes that look and taste impressive. This is one of them (and for once, it’s not a sweet recipe!). This is not a classical soufflé since you don’t incorporate beaten egg whites to the mixture but yet, it will rise just like the real deal. Also, its creamy texture contrasts nicely with the crisp pan fried pancetta and the salad dressing adds zing to the whole dish. They can be served as a starter or a main.
Source: A table avec Thermomix
Makes 10 small soufflés
150g Emmenthal or Comté, or Gruyere cheese
A pinch of nutmeg
1 tsp salt
Pepper to taste
10 slices of Pancetta
Salad to serve as garnish (I used gem lettuce with roasted pine nuts, tomatoes and a dressing made with Balsamic vinegar & Extra Virgin Olive oil)
- Preheat the oven at 180C
- Add the cheese cut into 3cm chunks into the TM bowl and mix 6 sec/speed 7. Tip out and reserve.
- Add the eggs, flour, milk, butter and seasoning and cook for 3 min/90C/speed 3.
- Add the grated cheese and cream and mix 6 sec/speed 6.
- Pour the mixture into buttered ramequins or silicone muffin moulds and bake for 15 minutes or depending on your mould size (if the soufflés have browned on top and are rising nicely, they should be cooked).
- While the soufflés are cooking, pan fry the pancetta slices on high heat on a dry pan. Once they shrivel and have browned, take them out and place them on a plate lined with kitchen paper.
- Prepare your salad and dressing and as soon as the soufflés are ready, tip them out on a plate and serve them at once with the salad and the crispy pancetta.
This very famous dessert was named after the 2 sisters Tatin, who one day made a mistake making an apple tart and turned it upside-down. The result became an instant success and has acquired a worldwide fame.
150 g flour
80 g butter, cubed and placed in freezer for 10 min
50 g very cold water
1 pinch of salt
8 golden apples, peeled and quartered
75 g unsalted butter
110 g sugar
- First, make the shortcrust pastry : mix the butter, salt and flour 10 sec / speed 8.
- Add the water and process with a few short bursts of turbo until the pastry just clings together (do not overprocess).
- Wrap in cling film and rest in the fridge for 30 to 40 minutes.
- Meanwhile, caramelise the apples : place the butter and sugar in a cast iron pan let it boil until the sugar starts to dissolve.
- Place the apples around the pan neatly (you won’t need to move them around and you will place the pan in the oven later on) and leave to simmer gently for 35 to 40 minutes.
- Watch towards the end that it doesn’t colour too quickly.
- Preheat the oven to 180 C.
- Roll the pastry in a circle slightly bigger than the pan and place it on top of the apples.
- Tuck in the edges of the dough around the apples and place in the hot oven for 25 minutes.
- Turn over a big plate, replacing gently the apples that would have moved around in the process.
I came across this cake on the blog of Isa. It is so fluffy that it’s like eating a cloud! After 2 days, it hardens so eat it quickly. You can cut it into squares and dip it into a chocolate fondue, like mashmallows…
75 g flour
25 g cornflour
250 g sugar
10 egg whites
1/4 tsp salt
1 tsp cream of tartar
1/2 tsp vanilla extract
- Put the flour, cornflour and 125g of sugar into the TM bowl and mix a few seconds speed 6 to mix well together. Tip out into a bowl.
- Rinse and dry the bowl and put in the butterfly whisk and the egg whites. Add the cream of tartar and the salt and whisk for 8 min/speed 3/measuring cup OFF
- Set the timer to 4 min/speed 3 and progressively add the remaining sugar and vanilla extract through the hole in the lid.
- The whites should be firm and form peaks but not be too dry. If it is still not firm enough, continue whisking at speed 3, measuring cup off for 1 minute at a time.
- Tip out the whites into a very big bowl.
- Sieve the flour mixture onto the whites, a few tablespoons at a time and mix gently with a silicone spatula: cut the whites with the spatula down the middle and make a circular motion going to the bottom and back to the top following the edge of the bowl. Turn the bowl a quarter to the right and keep doing the same movement with the spatula. Stop when all the flour has been incorporated.
- Pour into a 25cm diameter mould (ideally with a chimney in the middle or savarin mould but springform can do). Only butter the bottom of the mould (if not using silicone).
- Bake at 190C for 25 minutes (it is cooked when the top of the cake springs back when pressed down with a finger).
- Leave to cool completely before taking out of the mould. To free it from the mould, use a flat flexible spatula to go around the edges of the cake and turn upside-down onto the serving plate.
- Serve with a liquid caramel or a custard made with the leftover egg yolks!
- To make the liquid caramel: put 500g white sugar, 125ml of water and 1 tbsp of white wine vinegar in a saucepan stir and put on high heat. Leave to brown without stirring, just tilt the saucepan around to heat evenly. Meanwhile, boil 250ml of water in the microwave or on the stove.
- When the caramel is smoking and amber colour, add the boiling water little by little very carefully as there will be projections. Continue cooking for 1 minute. Leave to cool and transfer into a glass bottle. This caramel will stay liquid even cool, so you can keep it for a long time in your cupboard.