Butter Tarts using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.9)
Preparation time
42 min
Total time
96 min
Servings
12
Calories / Serving
0 Cals
Difficulty
Average
Dive into the delectable world of Butter Tarts! These aren't just pastries; they're a symphony of flaky, buttery crust and a rich, gooey center bursting with brown sugar, corn syrup, and a hint of tangy wine vinegar. Studded with plump raisins and kissed with vanilla, each bite is a comforting journey back to grandma's kitchen. Get ready to bake a batch of pure happiness!
Ingredients
- 250 g Flour t55
- 125 g Salted butter
- 75 g Icing sugar
- 2 Eggs
- 30 g Water
- 125 g Butter
- 175 g Brown sugar
- 60 g Corn syrup
- 15 g Wine vinegar
- 5 g Vanilla extract
- 1 Pinch(es) Salt
- 100 g Raisin
Steps
Pastry
- Add 250 g of flour t55, 125 g of salted butter, 75 g of icing sugar, 1 egg, 30 g of water in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 6.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the dough onto a lightly floured surface.
- Form the dough into a disc.
- Setaside the dough in a fridge warp in cling wrap during 30min.
Filling
- Wash the food processor bowl.
- Add 125 g of butter, 175 g of brown sugar in the food processor bowl.
- Mix manual: 3:00min / 60°C / Speed 2.
- Add 1 egg, 60 g of corn syrup, 15 g of wine vinegar, 5 g of vanilla extract, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 100 g of raisin in the food processor bowl.
- Transfer the filling to a container.
Pastry
- Take out the dough from the fridge and place it on a lightly floured surface.
- Roll out the pastry to about 3mm thick.
- Cut out circles using a cookie cutter slightly larger than the muffin cups.
- Gently press the pastry circles into the muffin cups, trimming any excess dough from the edges.
- Prick the bottom of each pastry shell with a fork.
Assembly and Baking
- Preheat the oven at 190°C.
- Spoon the filling evenly into the prepared pastry shells, filling them about ¾ full.
- Cook in the oven at 190°C during 18min.
- Bake for 18-20 minutes, or until the pastry is golden brown and the filling is bubbling and set.
- Let the tarts cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Setaside the preparation content on a strainer let cool.
- Serve Warm.
- Serve Warm or store in the refrigerator maximum 5 days.
