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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Compressed fruit 1. Place the water, sugar and coriander seeds into a small saucepan and bring to a boil on high heat, induction setting 9, for approximately 3 minutes. 2. Add the lime zest and juice to the sugar syrup and allow to cool. 3. Place the fruit and syrup into a vacuum sealing bag. Place into the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3. 4. Allow the fruit to sit in the syrup for a minimum of three hours, but preferably overnight. 5. Drain the fruit from the syrup when serving. Toasted milk powder 1. Preheat the Dialog oven on Fan Plus at 150°C. 2. Spread the milk powder onto a baking tray, place onto shelf level 2 and bake for 14 minutes, or until lightly brown. Pastry 1. Add the plain flour, cornflour, butter and sugar to a food processor and pulse until the mix resembles breadcrumbs. 2. Add the egg and egg yolk, pulse until the dough is roughly combined, do not over mix. 3. Lightly flour the bench. Gently shape the pastry into a circle and wrap with cling wrap. Place in the fridge for 30 minutes. 4. Remove the dough from the fridge and sit at room temperature for 10 minutes. 5. Lightly flour the bench and roll the dough into a large circle approximately 3 mm thick. 6. Grease a deep 24 cm round loose bottom tart tin. Ease the pastry into the tin, gently press into the base and sides. Trim the excess pastry. 7. If the pastry becomes too soft and warm during this time, place back into the fridge until firm. Compressed fruit 250 ml (1 cup) water 110 g (½ cup) white sugar 1 tsp coriander seeds 1 lime, zested and juiced 4 firm stone fruit, cut into wedges Toasted milk powder 2 tbsp full fat milk powder Pastry 150 g (1 cup) plain flour 50 g ( !?3 cup) cornflour 125 g butter, chilled and cut into cubes 55 g (¼ cup) caster sugar 1 egg 1 egg yolk Tart 650 ml (2 ½ cups) full fat milk 100 g honey 20 g butter 1 cinnamon quill, broken 1 tsp vanilla paste or extract 2 eggs 75 g ( !?3 cup) caster sugar 40 g cornflour Pinch of salt Chantilly cream 300 ml cream 2 tbsp icing sugar To serve 1 tbsp caster sugar 1 tsp ground cinnamon Cooking programme MChef with Intensive bake, Intensive bake, Bottom heat, Steam Vacuum sealing drawer and Induction Miele accessories Baking tray and Vacuum sealing bags Serves 8 Preparation time 1 hour 10 minutes, plus resting time Cooking time 55 minutes TOASTED MI LK AND HONEY TART WI TH COMPRESSED FRU I T 46.