Ingredients
Pastry
- 1 sheet Puff pastry
Filling
- 3 eggs, 2 Yolks and 1 whole egg
- 200 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
- Turn oven on 200C
- Cut the pastry dough sheet in half, put one half on top of the other and set aside for 5 minutes. Roll up the pastry tightly from the short end and cut the pastry log into 12 x 1cm rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm in diameter.
- Press the pastry rounds into the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- 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.
- 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
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.
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Comments
Incredible
Quite nice
I needed to put the tarts under the grill for a few mins at the end to get them to caramelise.
Very easy and delicious recipe, this is a new favourite. I recently doubled the custard to make more tarts and it turned out perfectly, the only tweak I needed to make was to cook the custard for 3 minutes longer. They are really nice warm or chilled.
Great.
Next time I'll use butter puff pastry.
There was twice as much custard as required. Georgeous when warm, but only 'good' when cool. The letdown was the bought pastry and how it performed, so I'm looking at the best options for that. My pastry had been in a sealed keeper for a couple of months, so I expect a better pastry outcome next time. I'm also lashing out on more expensive vanilla, as the first try was soooo good when warm, I know we will be having this frequently