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Portuguese Custard Tarts


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Ingredients

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Preparing Filling

  • 100 grams Raw Sugar
  • 2 tablespoon Corn Flour
  • 3 egg yolks
  • 180 grams Milk
  • 125 grams cream
  • 1 vanilla bean or 1 tsp vanilla essence
  • 2 5cm strips of Lemon Rind
  • 1 sheet Puff pastry
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Recipe's preparation

    Preparing Filling
  1.  Preheat Oven to 220c /200 fan - forced .Grease two 12-hole 9 ( tablespoon/20ml) mini muffin Pans . 

  2. Add sugar and cornflour to Closed lid and Grind on speed 9 for 10 seconds. 

  3. Add rest of ingredients to Closed lid ( except your puff pastry ). Set time to 7 min / 80 Deg / speed 2 counter-clockwise operation. ( NOTE: Once cooked it will still be runny )  

  4. Remove rind and pour into seperate bowl , Cover with cling wrap whilst preparing the pastry . 


     

  5. Preparing Pastry
  6.  NOTE:  If you have time you are welcome to make homemade Puff pastry from the EDC , but if running short of time bought pastry works great. 


     

  7. Cut Pastry sheet in half : place two halves on top of each other. Roll Pastry up tightly from long side: cut log into 24 rounds. 

  8. Roll each round on your thermomat ( no need for flour if using thermomat )  or on a floured surface  to 6cm Diameter. 


    Press into pan holes . 


    Spoon custard into pastry cases. Bake about 12 minutes . 


    Turn top-side up, onto wire wrack to cool. 


    Serve dusted with a little sifted Icing Sugar 


     

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Tip

These Beautiful pastries are a bit more work but they are so worth it .

I always double the recipe just because half of them get eaten whilst on the cooling rack tmrc_emoticons.) 


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 used 2 yolks and 1 whole egg. Fan baked at 250 C...

    Submitted by angelaa on 5. January 2018 - 23:31.

    I used 2 yolks and 1 whole egg. Fan baked at 250 C for a few minutes then turned oven down to 225 C. Baked for about 15min.

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  • I made these tonight and half are gone The kids...

    Submitted by liv532 on 21. August 2017 - 20:05.

    I made these tonight and half are gone tmrc_emoticons.( The kids and I have eaten them so yum tmrc_emoticons.)

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  • Delicious I went all out and made my own puff...

    Submitted by Bec_j on 13. May 2017 - 15:37.

    Delicious!!! I went all out and made my own puff pastry, sooooooo worth it! The buttery pastry with the creamy filling was divine. Will definitely be a regular when entertaining!
    Thank you!

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  • Im excited to hear they came

    Submitted by t_minnie on 23. June 2016 - 16:25.

    Im excited to hear they came out well for you !! Thanks for all your advice I love hearing how others do my recipes and find them !! 

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  • Lovely tasting Portuguese

    Submitted by cookingwizard on 5. January 2016 - 08:26.

    Lovely tasting Portuguese tarts. Very happy with the results.  I didn't have any lemon rind so left that out and I used 1 whole egg & 2 yolks (I didn't want it to taste eggy). I lightly greased my muffin tins to prevent sticking also left them to cool in the tin tray for about 10 min before removing them and putting them on a cooling rack.  It was perfect.  Words of advice:-  Don't be frightened to roll out your pastry thin - turns out lovely.  Don't overfill your custard into the tarts as it does rise up and can overflow.

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  • i used both metal and silicon

    Submitted by happyjackie on 21. November 2015 - 16:31.

    i used both metal and silicon and found the metal ones stuck and were harder to get out. you just need to make sure they cook long enough.  Thanks for the recipe they are delicious!!!!!

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  • Its great to see how you can

    Submitted by t_minnie on 20. January 2015 - 10:54.

    Its great to see how you can take a recipe and adjust it to always come out good even if you dont have original ingredients ! 

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  • Hi Yes the pasty will be a

    Submitted by t_minnie on 20. January 2015 - 10:51.

    Hi Yes the pasty will be a bit doughy if you use silicon trays , try normal metal ones they seem to always come out good, Im so glad you enjoyed them , they are pretty amazing and super yummy  tmrc_emoticons.)

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  • Wow, these are stunning. I

    Submitted by KittyKate on 19. January 2015 - 22:35.

    Wow, these are stunning. I used a whole organic vanilla pod, blended up with the sugar, and it lent the custard a beautiful, almost caramelly colour. They were delish. 

    I used a silicon tray. Would this perhaps be why the bottom of my pastry was a little moist when it was cooked? I had never made any kind of custard tart before, so I am very happy with this effort. (What effort???) These were very straightforward to make.

    I only had 12 mini muffin 'cavities' in my tray, so I doubled the remaining pastry scrolls and made a few regular sized ones as well. Easy. Thank you!

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  • Tasted better than shop

    Submitted by MaddieB on 14. December 2014 - 16:55.

    Tasted better than shop brought !!

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  • Thats a great Idea , a

    Submitted by t_minnie on 3. November 2014 - 14:19.

    Thats a great Idea , a beautiful flavour combo 

     

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  • These are just divine! I've

    Submitted by Baker Girl on 3. October 2014 - 12:56.

    These are just divine!

    I've made these multiple times, and they're always a family favourite. Being gluten and dairy free, I used soy milk, coconut cream, raw coconut sugar and gluten free puff pastry as substitutes and they always turn out perfectly!

    I can't recommend these enough, 5 stars.  Big Smile

    Mixingbowl closed baker girl 

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  • Portuguese tarts with a

    Submitted by Raw Recipes on 24. June 2014 - 17:50.

    Portuguese tarts with a twist!

    I made these tarts for the first time last night.  Living on a farm an hour's drive from any shops and having no cows milk or cream on hand, I substituted them with 305grams of coconut milk.  I also used rapadura sugar and vanilla powder in my mix.  The tarts had a beautiful caramel flavour and were rapidly devoured by our household of 6.  Will definitely make again!  Yum!

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