Ingredients
Oil Pastry
- 120 g plain flour
- 140 g unsalted butter, cut into cubes
Water Pastry
- 120 g plain flour
- 55 g water, Cold
- 2 egg yolks, Medium size (Keep the egg white)
Custard Filling
- 75 g sugar
- 100 g water
- 220 g Milk
- 3 eggs, Medium size
- 2 egg whites, From water pastry
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put all oil pastry ingredient into TM - 30 secs/sp3 (more time might be needed - until dough formed)
Put water pastry ingredients into TM bowl - 10 secs/ sp3
Put the dough onto a mat and roll into a rectangle shape. Place oil pastry in the middle and wrap it up (like a gift). Roll it out into a rectangle shape again and fold it into 3 folds - square shape. Repeat this step one more time and place the dough in cling wrap and back into the refrigerator.
Put sugar and water into TM - 1 min/60c/sp2
Leave it in the bowl until its cool
Place remaining ingredients into TM 30sec/sp3
Preheat oven to 200c
Roll the dough out into rectangle shape and do 3 folds again twice. Then roll into a 0.5cm thick dough. Use a round cookie cutter (depends on the size of the tart mould) to cut the dough the shape it into the mould.
Pour custard into the mould and bake at 200c for 20 to 25 mins. Or until cooked through when toothpick is inserted and does not fall and comes out dry.
Oil Pastry
Water Pastry
Custard
Final steps
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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