Raspberry Lemon Tart for the Thermomix®

Ingredients

• 500 g ripe raspberries
• 2 Organic lemons
• 110 g yogurt butter (room temperature)
• 1 pinch salt
• 100 g cane sugar
• 1 egg
• 100 g spelt whole‑grain flour
• 20 g spelt flour (Type 630)
• 2 tsp Weinstein baking powder
• 125 ml buttermilk
• 3 sheets white gelatin
• 200 g Sour Cream
• 10 g white chocolate

Instructions

1. 1.

   Soak the gelatin in cold water.

2. 2.

   Wash the lemons hot, dry them and grate the zest of one lemon on a fine grater. Cut the lemon in half and juice it.

3. 3.

   Add the sour cream, 30 g cane sugar, half of the lemon zest, 2 tbsp lemon juice and 110 ml buttermilk to the mixing bowl, stir for 10 s at speed 3 and pour out.

4. 4.

   Return 2 tbsp of the cream to the bowl and heat for 5 min at 80 °C on speed 1; after about 30 s squeeze the gelatin and add it gradually through the lid opening. Add another 2 tbsp of the cream through the lid opening. For the last 2 min add the remaining cream.

5. 5.

   Pour the cream into a container and refrigerate. Rinse the mixing bowl.

6. 6.

   Wash, drain and clean the raspberries.

7. 7.

   Add 100 g yogurt butter, 1 pinch salt, the remaining cane sugar, egg and remaining lemon zest to the mixing bowl and process for 10 s at speed 3 into a dough. Use the spatula to scrape everything from the sides into the bowl. Add the flours, baking powder and remaining buttermilk. Mix for 30 s at speed 3.

8. 8.

   Grease a tart pan with leftover butter. Pour in the dough, smooth it out and spread the raspberries on top. Bake the tart in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) on the middle rack for about 25 min.

9. 9.

   Let the tart cool and spread the buttermilk cream over it. Refrigerate again until the cream sets.

10. 10.

    Peel the zest of the remaining lemon with a zester and sprinkle it over the tart (use the rest of the lemon elsewhere). Sprinkle white chocolate shavings, made with a vegetable peeler, over the tart for garnish and serve.