COMFORT FOOD AND JOY
Perfect your favourite recipes this festive season with a little help from NEFF’S innovative Slide&hide® oven
‘Tis the season to eat, drink and be merry. And with a NEFF Slide&hide® oven, it couldn’t be easier to let your love of food shine through this Christmas.
Loaded with smart features that will elevate your cooking during the festivities (and beyond), it’s the only oven built with an innovative door that slides and hides under the oven cavity, making basting and tasting your food simpler than ever before.
Why not whip up this delicious dessert and see for yourself?
Lemon, blackberry & thyme tart
SERVES 8-10 ! PREP 30 mins plus chilling ! COOK 50 mins ! EASY
100g cold butter, cubed, plus
extra for the tin
175g plain flour
1 egg yolk
For the filling
4 medium eggs
100ml double cream
175g caster sugar
3 lemons, zested and juiced
2 sprigs of thyme, leaves picked 125g blackberries, plus extra to serve icing sugar, for dusting cream, to serve
Lightly butter and flour a 23cm fluted tart tin. Blitz the flour, butter and egg yolk in a food processor, slowly adding teaspoons of water until a ball of dough forms. On a lightly floured work surface, briefly knead the pastry, pat into a ball, then flatten with your hand. Roll out to form a circle that just overlaps the tin. Push the pastry into the tin, squashing up to the edges and into the fluted sides, filling any holes with extra bits of pastry. Gently trim any overhanging pastry from the sides of the tart tin. Prick the base with a fork, place onto a baking sheet and chill for 20 mins.
Skip blind baking with NEFF’S Circotherm® Intensive function. Heat the Universal Pan on Level 2 for 10 mins at 200C. Meanwhile, whisk the eggs in a mixing bowl, then add the cream, caster sugar, lemon zest and juice and thyme leaves. Mix together thoroughly before pouring into a jug.
Lower the oven to 160C (still using Circotherm® Intensive), then open and pull out the Comfortflex® Rails. Put the chilled pastry case onto the Universal Tray and pour in the lemon filling. Gently place the blackberries into the mixture as evenly as possible. Push the tray back into the oven and bake for 50 mins. Remove from the oven and leave to cool on a wire rack. Remove from the tin and dust with icing sugar. Serve with the cream and extra berries, if you like.