Preparation time
20min
Total time
1h 10min
Portion
8
portion(s)
Level
easy
Ingredients
sweet shortcrust pastry
- 40 grams caster sugar
- 200 grams plain or bakers flour
- 100 grams unsalted butter, very cold, cut into 3cm cubes
- 1/4 tsp salt
- 2 egg yolks
- 1-2 tbsp cold water
custard filling
- 4 eggs
- 3 tsp vanilla extract
- 80 grams caster sugar
- 410 grams Milk
- 2 tsp ground nutmeg, to sprinkle on top
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place sugar into mixing bowl and mill 4 sec/speed 10.
Add flour, butter and salt and mix 10 sec/speed 6.
Add egg yolks and water and combine 10-20 sec/speed 8 or until pastry has formed into a ball.
Transfer dough onto Thermomat or lightly floured benchtop and roll out to desired thickness, then cut pastry into a round disc larger than the dish you are using to bake your tart in. A ceramic or metal quiche dish or tin will work fine, or you can divide into about 8 smaller shells. Press pastry into prepared ungreased dish or tin and carefully work pastry up the sides ensuring the pastry is not stretched. Remove excess pastry from around the edges of your dish or tin and prick the base of the pastry with either a fork or the point of a paring knife (this is known as ‘docking’ the pastry).
Rest pastry shell in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 160°C.
Once pastry is rested, line with baking paper and place baking beads, dried beans or rice on top. Blind bake pastry shell for 15 minutes. Remove baking paper with beads, beans or rice and place pastry shell back in the oven for approximately 10 minutes to complete cooking the base. Pastry should be lightly golden in colour and have an evenly cooked appearance (no pale or uncooked areas of pastry visible).
Allow tart case to cool for a minimum 10 minutes or while you make the filling. - Place eggs, vanilla, sugar and milk into mixing bowl and cook for 5 minutes/80 degrees/speed 4.
Carefully pour the liquid into the tart case/s and sprinkle with nutmeg
Bake in a preheated oven (200°C) for approximately 20 minutes or until filling is just set in the middle of the tart.
Allow to cool then serve (I like mine really cold)
pastry
custard filling
Tip
Store custard tarts in an airtight container in the fridge for up to 4 days
Thermomix Model
-
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.
Recipe's categories:
Afternoon tea
Snack
Supper
BBQ
Children birthday
Kids in the kitchen
Picnic
Carnival
Cooking
Easy
Natural
Custard/mousse
Dessert
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Comments
Made this today, easy & very clear instructions ✅. I did make individual tarts and had some custard mix left over. Because of a previous comment “a little eggy” I added one less egg in the custard. Did not disappoint. Good recipe when you have surplus eggs!
Beautiful custard tart. I put it into a pie shell.
Made this today, easy recipe and well explained, the custard was a little eggy tasting for me but I think it is how it is supposed to be, that just personal taste on my part, would recommend if its what you like 😊
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