Ingredients
Shortcrust Pastry
- 100 g raw sugar
- 200 g Butter, Chilled, cut into pieces
- 350 g baker's flour
- 1 egg
- 1 pinch salt
- 1 teaspoon vanilla, Extract or Paste
Custard
- 100 g raw sugar
- 30 g baker's flour
- 190 g Milk, Full cream
- 130 g whipping cream
- half teaspoon vanilla, Extract or Paste
- 1 small lemon, Peel only
- 3 egg yolks
Sprinkle (optional)
- 1 pinch Icing or Raw Sugar
- 1 pinch cinnamon, ground
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
1) Add sugar into mixing bowl and mill 10sec/spped 10.
2)Add butter,bakers flour,egg,salt and vanilla, Mix 30sec/Speed 5.
3)Transfer pastry to Thermomat or floured work surface and knead into a flat ball. Wrap in Thermomat or plastic wrap and refrigerate or if its hot weather pop it in the freezer. Leave for 1 hour or you can do this step the day before and just keep it in the fridge overnight.
4)After pastry has rested,preheat oven, grease your tart tin and start to roll out your pastry between sheets of baking paper. When its nice and thin you can cut out circles with a cookie cutter and place in tart tin. Press into tin gently. (It was hot weather when I made these and the pastry was too soft to be rolled so I just broke piesces of pastry off and pressed it into the tin)1) Place raw sugar and lemon peel into TM bowl and mill 15sec/speed 10. Scrape down sides.
2) Add all other ingredients to mixing bowl and cook 7mins/90/speed 4.1) Spoon cooked custard into raw pastry cases 3/4 full.
2) Place in pre-heated oven for 15-20 minutes or until some are getting dark amber spots. They will be puffy when you take them out but will sink down as they cool.
3) Sprinkle with sugar and cinnamon as desired and enjoy.
To make the pastry
To make the custard
To assemble
Tip
This recipe is adapted from a cookbook called Portugal Found.
The custard is only supposed to make 12 tarts But I had a 24 small tart/muffin tin and it stretched to make all of them. You may have leftover pastry to use another time though.
Thermomix Model
-
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
What heat does the oven need to be?
Thanks for the feedback Steph, I am a bit of a lemon fiend.
Loved the recipe, might cut back on the lemon zest next time but a huge hit with everyone.
Are you sure to delete this comment ?