Monthly Archives: June 2012

Kiwi tart

What do you do when you are peckish, have a sweet pastry lying in the fridge and some kiwis that no one will eat? Well, a lovely tart of course ! I love making fresh fruits tarts as they are so easy to make. The only tricky bit is the pastry although it is so easy with Thermomix!


Pâte sucrée

50g sugar
150g plain flour
130g butter, diced
25g whipping cream
2 egg yolks
A pinch of salt

Crème pâtissière

500g milk
100g sugar
40g corn flour
2 eggs
2 egg yolks
1 tsp vanilla extract

4 or 5 kiwis, peeled and sliced
Jam for the glaze


  1. To make the pastry, put the sugar in the TM bowl and grind 10 sec/speed 9.
  2. Add all the other ingredients except the flour and mix 20 sec/speed 4.
  3. Add the flour and turbo pulse briefly a few times until JUST combined. Turn out and chill the pastry wrapped in cling film for 30 to 40 minutes in the fridge before rolling out.
  4. To make the crème pâtissière, put all the ingredients in the TM bowl and cook 7 min/90C/speed 4.
  5. Pour out in a bowl with a piece of cling film making contact with the surface to avoid a skin forming. Set aside until ready to fill the tart.
  6. When the pastry dough is chilled, take it out of the fridge and roll it out so it is bigger than the tin (one trick is to put a piece of cling film on the dough that is big enough to cover the rolled dough, then roll it with the rolling pin: the cling film will stop the dough from sticking to the rolling pin). Butter and flour the tin so it doesn’t stick.
  7. Transfer gently the dough into the tart tin and place a piece of greeseproof paper on the pastry and fill the tin with dried beans.
  8. Chill the dough for another 15 minutes.
  9. Meanwhile, preheat the oven at 180C (fan oven 170C).
  10. Bake the pastry for 15 minutes, then remove the greeseproof paper and if the center of the dough is still raw, bake it again for 5 minutes longer.
  11. Let the pastry cool (you can trim the edges of the pastry with a sharp knife), then pour the crème pâtissière on top, spreading it evenly and then add slices of kiwis (or any other fruits you like).
  12. To glaze, heat 3 tablespoons of any jam that goes well with the fruit and when hot and liquid, brush it over he fruits.
  13. Serve cold.


Ratatouille is a vegetable stew originating from Provence. The word comes from the Occitan “ratathola” (source: wikipedia). There are 2 ways of cooking ratatouille: either stew all the vegetables together or cook them separately and then combine them for a last simmer and serve. We are going to use the first method, which is simpler and faster, true to the Thermomix tradition of “Fast and Easy”! As you can see,  the vegetables still hold their shape even though they were cooked for 30 minutes in the Thermomix. This is testament to the extreme gentleness of the blades in reverse mode and the speed spoon.

Source: Fast and Easy cooking


120g onion, peeled and quartered
1 shallot, peeled and halved
1 clove garlic, peeled
20g olive oil (I used extra virgin)
200g courgettes
300g aubergines
300g ripes tomatoes
100g red peppers
20g basil leaves, torn
20g parsley, chopped
2 sprigs of thyme
Salt and pepper to taste


  1. Chop the onion, shallot and garlic 7 seconds/speed 5.
  2. Scrape down the sides of the TM bowl with the spatula.
  3. Add oil. Sauté 5 min/100C/speed spoon/reverese blade direction. During this time, cut the courgettes into 1cm thick slices and the other vegetables into large pieces.
  4. Add the vegetables to the TM bowl with the sprigs of thyme, season and cook 30 min/100C/speed spoon/reverse blade direction.
  5. Turn into a serving dish, discard the thyme branches and add the chopped herbs.
  6. You can serve as a side dish or as a main course with rice or bread.