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Egg Tarts


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4

Ingredients

12 portion(s)

Pastry

  • 1 sheet Puff pastry

Filling

  • 3 eggs, (2 Yolks and 1 whole egg)
  • 115 g caster sugar
  • 2 tbsp cornflour
  • 230 g cream
  • 170 g Milk
  • 2 tsp vanilla extract
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Recipe's preparation

    Pastry
  1. Allow to defrost and cut in half and place on top of each other and leave for 5 minutes

  2. cut pastry into rounds

  3. Press pastry into lightly greased muffin tin.

  4. Filling
  5. Add all filling ingredients to the bowl and cook for 9 mins 90℃ speed 4.

  6. Once cooked transfer to another bowl and cover surface with clingfilm to prevent skin from forming and allow to cool.

  7. Once cooled place about a desert spoonful in each pastry shell.

  8. preheat oven 200C

  9. 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.

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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/


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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