Cream Cheese Tart with Cashew, Honey and Mango

Thermomix® time: 3 min

Ingredients Cream cheese Tart

PASTRY

  • Butter for greasing
  • 300 g flour, plus extra for dusting
  • 170 g cream cheese
  • 60 g milk
  • 1 egg
  • 100 g sugar
  • 2 tsp baking powder

FILLING

  • 80 g brown sugar
  • 100 g butter
  • 250 g cashew
  • 4 tbsp mango jam

 

Preparation

PASTRY

  1. Preheat oven to 180ºC. Grease and flour a tart tin and set aside.
  2. Place all pastry ingredients into mixing bowl and mix 15 sec/ speed 6. Line prepared tart tin with the pastry and set aside.

FILLING

  1. Without cleaning the mixing bowl, place all ingredients and grind 4 sec/ speed 5.
  2. Set 3 min/ 37ºC/ speed 2. Pour into tart tin and bake for about 30 minutes.
  3. Cool to room temperature and brush generously with honey.

Duck Pies with Sultanas and Cashew

Thermomix® time: 38 min

Ingredients Duck Pies

  • 20 g cashew
  • 2 legs of duck
  • 2 onions
  • 1 bay leaf
  • Cloves to taste
  • Salt and pepper to taste
  • 200 g leek
  • 1 carrot
  • 2 garlic cloves
  • 30 g olive oil
  • 100 g cream
  • 20 g sultanas
  • 300 g shortcrust pastry (BCB, 41)
  • Butter and flour for greasing
  • 2 egg yolks

Preparation

  1. Preheat the oven to 180ºC.
  2. Chop cashew roughly 4 sec/ speed 4. Set aside.
  3. Place duck into simmering basket with 1 onion cut into quarters, bay leaf, cloves, salt and pepper. Place the basket inside the mixing bowl, close the lid and set 30 min/ 100ºC/ speed 4.
  4. Leave to cool, boned and remove the skin.
  5. Shred duck with the boiled onion 15 sec/ reverse position/ speed 4. Set aside.
  6. Place leek, the raw onion, carrot, garlic and oil into mixing bowl and shop 5 sec/ speed 5. Sauté 8 min/ 100ºC/ speed 1. Drain the liquid.
  7. Add duck, cream and cashew and mix 10 sec/ speed 3.
  8. Roll out the dough, line the pie tins previously greased with butter and flour and fill them. Cover with dough and close around.
  9. Brush with egg yolk and take to oven for 20 minutes.

Mushroom-Cashew Pâté

Thermomix® time: 9 min
This recipe was prepared at the Dairy-free Gluten-free Veggie Cooking Class

Ingredients Mushroom-Cashew Pâté

  • 100 g cashew
  • 1 onion
  • 50 g coconut oil
  • 15 g parsley
  • 500 g mushrooms (brown if available)
  • Salt and pepper to taste

Preparation

  1. Scatter the cashew on a baking tray and take to an oven preheated to 180ºC for 10 minutes or until golden brown.
  2. Place onion, coconut oil and parsley into mixing bowl and chop 5 sec/ speed 5. Scrape down sides of mixing bowl with spatula.
  3. Sauté 4 min/ Varoma/ speed 1.
  4. Add mushrooms and chop 2 sec/ speed 5.
  5. Scrape down sides with spatula and cook 5 min/ 100ºC/ speed 1.
  6. Add cashew, salt and pepper and chop 20 sec/ speed 7. If you wish a creamier pâté set more 5-10 sec/ speed 7.