Ingredients
Pastry
- 2 sheets quantity TM Shortcrust Pastry, Defrosted
Custard
- 300 grams Milk
- 1 tsp vanilla
- 2 eggs
- 3 egg yolks
- 15 grams sugar
- 10 grams cornflour
- 1 large banana
Meringue
- 100 grams egg white, Room Temperature
- 110 grams sugar
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 170 degrees.
Cut 24 rounds with the cookie cutter and gently press them into the muffin tray. Line the pastry
with Baking paper and fill with rice.
Blind bake for 15 minutes before removing the rice and baking paper.
Bake for a further 5 mins.
Set aside to cool.
Mill Sugar for meringue for 10seconds/speed 10. Set aside.
Place all ingredients for the custard into the bowl and cook 90’/speed 4/7 mins.
When cooked remove from bowl, cover and refrigerate for an hour
Once cooled, place a slice of banana in the bottom of each case and a small spoon of custard on top.
Refrigerate until the meringue is ready.
Ensure you bowl/blade/butterfly is extremely clean and dry.
I will even wipe everything out with vinegar to be sure.
Beat egg whites at 37’/speed3.5 until whites are stiff.
Gradually add sugar a little at a time and ensure it is dissolved.
Egg whites should be stiff and shiny.
Put mixture in a piping bag and pipe onto the top of the tarts.
Lightly brown with the blowtorch.
Pastry
Tip
At one point my egg mixture went a bit runny after adding the egg white. I saved it by slowly adding another egg white while beating it.
Thermomix Model
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Recipe is created forTM 31
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.
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