- 1 sheet Puff pastry
- 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
Allow to defrost and cut in half and place on top of each other and leave for 5 minutes
cut pastry into rounds
Press pastry into lightly greased muffin tin.
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.
preheat oven 200C
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.
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.
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