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Thermomix Sweet Paste

Sweet Paste Recipe

This recipe was developed by Chef Don Pattie. I have made here and written the instructions to align with the recipe style I use. The recipe notes are from Don.

Course Dessert Pastry
Cuisine Canadian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 9 inch Tart Shells
Author Chef Don Pattie with Valerie Lugonja

Ingredients

Ingredients for Almond Sweet Paste: for two 9 inch tart crusts

  • 155 grams Butter unsalted (very cold)
  • 3 Egg yolks
  • 5 grams Vanilla
  • 100 grams Sugar
  • 15 grams Golden Brown Sugar
  • 260 grams Flour all-purpose
  • 35 grams Ground Almond

Instructions

Instructions for Almond Sweet Paste: for two 9 inch tart crusts

  1. Pre-weigh  butter and slice into even cubes; place in freezer 30 minutes prior to making recipe

  2. Mix egg and vanilla; set aside

  3. Weigh both sugars into mixing bowl and mill for 1 second on Turbo three times, scraping down sides of bowl

  4. Weigh flour, almond meal and cold butter into mixing bowl and mix on speed 5 for 10 seconds until cornmeal consistency: butter must still be visible and small pieces, about 1/4 the size of a pea

  5. Add egg mixture; knead 1 minute and scrape down the sides of the bowl, kneading 1 more minute in TM bowl

  6. Pre-heat oven to 375˚F or 190˚C while kneading (if baking shells right away); prepare baking pans with parchment paper and pastry rings

  7. Remove dough from mixing bowl and turn onto work surface and squeeze together; divide into 2 equal discs (mine were 305 grams each)

  8. Rest refrigerated until needed, or roll out immediately into 2 discs that will overlap 2 pastry rings; repair any cracks by simply pressing dough together
  9. Cut off excess from around rims; refrigerate for 15 minutes before baking

  10. Bake until golden (about 15 minutes) and remove immediately to cool on wire rack

Recipe Notes

  • Unsalted butter works best
  • Fat must be very cold; Don usually cuts the fat into 2 cm squares, then places it into the freezer for about 10 minutes prior to mixing
  • Dough will be crumbly when it comes out of the Thermomix, but should easily squeeze together to form a block and can be rolled immediately, without resting
  • No need to fill the pastry with weights when blind baking as there is very little (if any) slumping
  • Dough will be very firm just out of refrigerator; massage or knead by hand to pliable stage