Ingredients
Pastry
- 1 sheet Puff pastry
Filling
- 3 eggs, 2 Yolks and 1 whole egg
- 115 g caster sugar
- 2 tbsp cornflour
- 230 g cream
- 170 g Milk
- 2 tsp vanilla extract
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Allow to defrost and cut in half and place on top of each other and leave for 5 minutes
Allow to defrost and cut in half and place on top of each other and leave for 5 minutes
Roll out each piece onto a lightly floured surface, until about 10 cm in diameter
Press pastry into lightly greased muffin tin.
Add all filling ingredients to the bowl and cook for 9 mins 90℃ speed 4.
Once cooked transfer to another bowl and cover surface with clingfilm to prevent skin from forming and allow to cool.
Allow to defrost and cut in half and place on top of each other and leave for 5 minutes
Allow to defrost and cut in half and place on top of each other and leave for 5 minutes
Once cooled place about a desert spoonful in each pastry shell.
Cook for 20 -25 minutes. Once cooked remove from oven and leave in muffin case for 5 minutes to cool and then remove to wire rack.
Pastry
Filling
Tip
This recipe was adapted initially by notquitenigella from Bill Grangers recipe. To view the original click here //www.notquitenigella.com/2007/11/26/portuguese-custard-tarts/
Thermomix Model
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Recipe is created forTM 31
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Does anyone know what type of cream it is?
I had leftover pastry from an apple pie so I used that & halved the recipe & it turned out beautiful. Didn't realise how easy they were to make, will be making again.
SophieH:It looks like you haven’t been able to resolve it.
Melandrew:Agreed.
CLaidlaw: My chef gave me a tip, leave the plastic over the pastry sheet, and it won’t dry out.
My chef friend and I found these instructions very confusing. Steps 1,2, 7 and 8 seem to be repeated. I am not sure why steps 7 and 8 are in there. We ended up using a lot more pastry sheets as we didn’t roll them. My Portuguese friend enjoyed the tarts however thought there was more sugar than authentic ones. Next time, I will cut the pastry sheet in half, roll it up, slice it, and roll each segment to size. I will also reduce the sugar. Overall, a nice recipe.
SophieH:
Hi would they come out as well if I made the custard ahead of time and refrigerated it? Cheers. Love thus recipe btw
Do these freeze and defrost well?
OMG these are so good. I used vanilla bean paste instead on extract and followed instructions on link. I made custard first and whilst it cooled i made pastry on lighly floured surface, custard was still warm when put in cases. They turned out perfect and will be a regular, so easy. Thank you
So good, so easy!!