Ingredients
Sweet shortcrust pastry
- 100 grams raw sugar
- 200 grams Butter, chilled & cubed
- 370 grams plain flour
- 1 egg
- 1 pinch salt
- 1 level teaspoon vanilla extraxt
Custard
- 80 grams raw sugar
- 50 grams cornflour
- 2 eggs
- 500 grams Milk
- 1 level teaspoon natural vanilla extract
Topping
- 1 tablespoon ground nutmeg
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place sugar in mixing bowl, mill 15 sec / Sp 10.
2. Add remaining pastry ingredients & combine 25 sec / Sp 5.
3. Transfer into a thermomat or floured bench, roll into a tight flat ball, wrap in thermomat or cling wrap & refridgerate for 1 hour.
4. Preheat oven to 180 deg. Grease 2 x 12 muffin trays with oil.
5. Roll pastry out flat until around 5mm thick. With a cup or something similar- cut out individual circles & place into muffin tray.
6. Prick each one lightly with a fork to avoid steam bubbles. Blind bake for 10-15 mins or until lightly golden. Allow to cool.
(Make custard as per Everyday Cook Book OR Basic Cook Book)
If using Model 5- using the automated feature, select 3-4 portions & Thick option.
1. Pour sugar & cornflour into a CLEAN & DRY mixing bowl, mill 10sec / Sp 9.
2. Add eggs, milk & vanilla extract cook 7 min/ 90 deg / Sp 4.
Allow to cool slightly before spooning into pastry cases.
5. Sprinkle with nutmeg.
Individual Pastry cups
Custard
Tip
I have made this recipe as individual tarts, but can easily be made into a large tart.
The pastry & custard are from the Basic cook book.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Easy and very delicious. Followed recipe as is except for cooking the custard for an extra two minutes but it probably would have been fine after the 7 minutes.
The pastry is lovely - sweet and very short.
I sprinkled the custard with a small amount of fresh nutmeg ( can be a bit overpowering) and some cinnamon.
Thank you - will make again, especially for family gatherings.
sazcaz: thank you! These are really useful tips!
I only used the short crust pastry recipe because I already have my own custard recipe, but thank you so much for such an unbelievably awesome pastry recipe!!! It was so delicious!!! 😍 Will use it again for sure!
I have made this numerous times now and everytime is delicious! I make a large tart and have left overs for smaller tarts as well.
I use 30g of cornflour only and find it still sets nicely in the fridge (for a large tart) or out of the fridge (small tarts) as they're always gobbled up quickly! I add half a tsp of extra vanilla as my hubby likes a "Vanilla Tart".
For the small tarts I find it easier just to roll the pastry into a big log and then cut into slices and press the slices straight into the muffin pan. (Instead of rolling it out flat and using a circle cutter.)
I often double the custard as well as I like to fill them right up! I find 1 hour too long in the fridge to chill the pastry as its so hard to roll. 20mins does the job. I might even try skipping the chilling step and see what happens!
I learnt the hard way too pour the custard in straight away otherwise even 1 min and it comes out a bit lumpier.
So no need to finish off in the oven after custard has been added to pastry? Just set in the fridge?
Delicious & easy
i may need to practice this one many times - just to perfect it, you know 😉
My mistake - I made the custard before blind baking the tart cases so it had cooled & hardened before I could put in the cases. Lesson learned 😁
Yummo!!We made on large custard tart. I made it just with normal instead of thick and creamy as i placed it into the fridge to set for 3 hrs.
I had a fair bit of pastry left and used it make some additional pecan pies as well using Tenina's recipe filling. I also baked it a little longer than the instructions here, but I think I had mine a little thicker as there was so much pastry. Beautiful though thank you.
Amzing, that is all.
I made one big tart and I still have some pastry left to make another. Everyone went back for seconds, so a winner recipe! I also added a punnet of cut up strawberries to the custard. Will be adding this recipe to my collection and will definitely be making again. Thankyou