THERMOMIX ® RECIPE
SophieH
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
-
6
39min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
-
Recipe's preparation
Allow to defrost and cut in half and place on top of each other and leave for 5 minutes
Allow to defrost and cut in half and place on top of each other and leave for 5 minutes
Roll out each piece onto a lightly floured surface, until about 10 cm in diameter
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.
Allow to defrost and cut in half and place on top of each other and leave for 5 minutes
Allow to defrost and cut in half and place on top of each other and leave for 5 minutes
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
Accessories you need
-
Spatula TM5/TM6
buy now
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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
Add a commentDoes anyone know what type of cream it is?
Does anyone know what type of cream it is?
I had leftover pastry from an apple pie so I used...
I had leftover pastry from an apple pie so I used that & halved the recipe & it turned out beautiful. Didn't realise how easy they were to make, will be making again.
SophieH:It looks like you haven’t been able to...
SophieH:It looks like you haven’t been able to resolve it.
Melandrew:Agreed.
Melandrew:Agreed.
CLaidlaw: My chef gave me a tip, leave the plastic...
CLaidlaw: My chef gave me a tip, leave the plastic over the pastry sheet, and it won’t dry out.
My chef friend and I found these instructions very...
My chef friend and I found these instructions very confusing. Steps 1,2, 7 and 8 seem to be repeated. I am not sure why steps 7 and 8 are in there. We ended up using a lot more pastry sheets as we didn’t roll them. My Portuguese friend enjoyed the tarts however thought there was more sugar than authentic ones. Next time, I will cut the pastry sheet in half, roll it up, slice it, and roll each segment to size. I will also reduce the sugar. Overall, a nice recipe.
SophieH...
SophieH:
Hi would they come out as well if I made the custard ahead of time and refrigerated it? Cheers. Love thus recipe btw
Do these freeze and defrost
Do these freeze and defrost well?
OMG these are so good. I used
OMG these are so good. I used vanilla bean paste instead on extract and followed instructions on link. I made custard first and whilst it cooled i made pastry on lighly floured surface, custard was still warm when put in cases. They turned out perfect and will be a regular, so easy. Thank you
So good, so easy!!
So good, so easy!!
Delicious! I took these to a
Delicious!
I took these to a friends house as dessert and they were a huge hit! I would recommend letting the custard cool completely before placing the puff pastry in the muffin tins as the pastry dries out. Otherwise, a new family favourite!
a friend made these today and
a friend made these today and I am in love, it will be my go to recipe from now on. HINT use the pastry method shown in the tip link, the pastry was so beautiful and crispy using this method. Here is the link again, http://www.notquitenigella.com/2007/11/26/portuguese-custard-tarts/
Oh my goodness, these are
Oh my goodness, these are devine! Been wanting to try Portuguese tarts for awhile, these were so quick & easy. The friends who came for morning tea demolished them all. Yummo! Thanks for sharing
Happy Thermomixing!
We really liked these! So
We really liked these! So easy to make!! My husband says they are his favourite thing I've cook so far!!!
I'm not normally a fan of
I'm not normally a fan of custard type things but I love these and custard loving hubby demolished heaps. I didnt roll out pastry I just cut straight from thawed pastry
Delish!!!
Delish!!!
Yes. The custard gets harder
Yes. The custard gets harder the longer it cools for. I made that mistake the first time I made them too.
Made these - tasted great -
Made these - tasted great - but didn't look so good - do you Hing that's because I was impatient and didn't let the custard cool?
This recipe is fantastic!
This recipe is fantastic! Thank you. My family are obsessed and they think I'm the best cook
Ok - so these instructions
Ok - so these instructions are weird. What I did was make the custard as above and just popped it once cooled into circles of puff pastry (not rolled just straight from the packet) and cooked them on 200degrees. Delish!! I also used vanilla bean paste instead of essence. Loved them
wondering what temperature to
wondering what temperature to cook these at? Has anyone made them using normal puff pastry circles, ie not rolled up etc
I've always used the Not
I've always used the Not Quite Nigella adaptation of the Bill Granger recipe. Basically the above but with more milk substituted for the cream. There's a missing step, which should be Step 2 for the pastry, which is to roll up the pastry tightly from the short end and cut into 12x1cm slices. Sometime I roll up from the long end and make mini custard tarts (using mini muffin rather than regular muffin tray). I also use vanilla sugar made in the TMX as the only other thermie tweak.
I've always used the Not
I've always used the Not Quite Nigella adaptation of the Bill Granger recipe. Basically the above but with more milk substituted for the cream. There's a missing step, which should be Step 2 for the pastry, which is to roll up the pastry tightly from the short end and cut into 12x1cm slices. Sometime I roll up from the long end and make mini custard tarts (using mini muffin rather than regular muffin tray). I also use vanilla sugar made in the TMX as the only other thermie tweak.
wow, I have been making these
wow, I have been making these the original way for a few years now, they are amazing. Cant wait to try in the thermie, thank you for converting!
I make these the conventional
I make these the conventional way so look forward to doing the TMX version! Thanks.
Thanks Sophieh look forward
Thanks Sophieh look forward to trying this
Sorry about that, I don't
Sorry about that, I don't know whats going on with the recipe. It really wants you to allow the pastry to defrost!!! No matter how many times I remove the extra entries it keeps coming back. I've included the custart instructions. Please ignore steps 2, 7 and 8 until I can resolve it.
Enjoy x
The preparation instructions
The preparation instructions have not come out properly - does not say how to cook the custard - can you please fix instructions as I was looking forward to making this