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Custard tart like Grandma's


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4

Ingredients

24 portion(s)

Sweet shortcrust pastry

  • 100 grams raw sugar
  • 200 grams Butter, chilled & cubed
  • 370 grams plain flour
  • 1 egg
  • 1 pinch salt
  • 1 level teaspoon vanilla extraxt

Custard

  • 80 grams raw sugar
  • 50 grams cornflour
  • 2 eggs
  • 500 grams Milk
  • 1 level teaspoon natural vanilla extract

Topping

  • 1 tablespoon ground nutmeg
  • 6
    45min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Individual Pastry cups
  1. 1. Place sugar in mixing bowl, mill 15 sec / Sp 10.

    2. Add remaining pastry ingredients & combine 25 sec / Sp 5. 

    3. Transfer into a thermomat or floured bench, roll into a tight flat ball, wrap in thermomat or cling wrap & refridgerate for 1 hour. 

    4. Preheat oven to 180 deg. Grease 2 x 12 muffin trays with oil. 

    5. Roll pastry out flat until around 5mm thick. With a cup or something similar- cut out individual circles & place into muffin tray. 

    6. Prick each one lightly with a fork to avoid steam bubbles. Blind bake for 10-15 mins or until lightly golden. Allow to cool. 

     

     

  2. Custard
  3. (Make custard as per Everyday Cook Book OR Basic Cook Book)

    If using Model 5- using the automated feature, select 3-4 portions & Thick option. 

     

    1. Pour sugar & cornflour into a CLEAN & DRY mixing bowl, mill 10sec / Sp 9.

    2. Add eggs, milk & vanilla extract cook 7 min/ 90 deg / Sp 4. 

    Allow  to cool slightly before spooning into pastry cases. 

     

     

    5. Sprinkle with nutmeg. 

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Accessories you need

11

Tip

I have made this recipe as individual tarts, but can easily be made into a large tart. 

 

The pastry & custard are from the Basic cook book.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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  • I only used the short crust pastry recipe because...

    Submitted by carlyo on 31. March 2020 - 19:57.

    I only used the short crust pastry recipe because I already have my own custard recipe, but thank you so much for such an unbelievably awesome pastry recipe!!! It was so delicious!!! 😍 Will use it again for sure!

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  • I have made this numerous times now and everytime...

    Submitted by sazcaz on 24. August 2018 - 14:06.

    I have made this numerous times now and everytime is delicious! I make a large tart and have left overs for smaller tarts as well.

    I use 30g of cornflour only and find it still sets nicely in the fridge (for a large tart) or out of the fridge (small tarts) as they're always gobbled up quickly! I add half a tsp of extra vanilla as my hubby likes a "Vanilla Tart".

    For the small tarts I find it easier just to roll the pastry into a big log and then cut into slices and press the slices straight into the muffin pan. (Instead of rolling it out flat and using a circle cutter.)

    I often double the custard as well as I like to fill them right up! I find 1 hour too long in the fridge to chill the pastry as its so hard to roll. 20mins does the job. I might even try skipping the chilling step and see what happens!

    I learnt the hard way too pour the custard in straight away otherwise even 1 min and it comes out a bit lumpier.

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  • So no need to finish off in the oven after custard...

    Submitted by drewandelyse on 5. June 2018 - 09:17.

    So no need to finish off in the oven after custard has been added to pastry? Just set in the fridge?

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  • Delicious & easy...

    Submitted by leelee74 on 2. September 2017 - 13:01.

    Delicious & easy

    i may need to practice this one many times - just to perfect it, you know 😉
    My mistake - I made the custard before blind baking the tart cases so it had cooled & hardened before I could put in the cases. Lesson learned 😁

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  • Yummo!!We made on large

    Submitted by Klaasso on 10. July 2016 - 20:58.

    Yummo!!We made on large custard tart. I made it just with normal instead of thick and creamy as i placed it into the fridge to set for 3 hrs.

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  • I had a fair bit of pastry

    Submitted by bjajun on 15. May 2016 - 14:13.

    I had a fair bit of pastry left and used it make some additional pecan pies as well using Tenina's recipe filling.  I also baked it a little longer than the instructions here, but I think I had mine a little thicker as there was so much pastry.  Beautiful though thank you.

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  • Amzing, that is all.

    Submitted by twolittlepinks on 2. May 2016 - 09:17.

    Amzing, that is all.

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  • I made one big tart and I

    Submitted by excell80 on 20. September 2015 - 19:49.

    I made one big tart and I still have some pastry left to make another. Everyone went back for seconds, so a winner recipe! I also added a punnet of cut up strawberries to the custard. Will be adding this recipe to my collection and will definitely be making again. Thankyou

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  • Really yummy and easy. I

    Submitted by tomcas on 5. September 2015 - 17:53.

    Really yummy and easy. I sprinkled them with cinnamon tmrc_emoticons.)   tmrc_emoticons.D

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  • OMG these are soooo yummy!!!

    Submitted by henno2131 on 16. May 2015 - 16:59.

    OMG these are soooo yummy!!! And super easy to make!!!

    Thanks Sarah! Cooking 7

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