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Portuguese Tarts - with lemon infusion


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Ingredients

12 portion(s)

Pastry

  • 1 sheets Ready-rolled puff pastry

Custard

  • 80 g raw sugar
  • 1 piece Thin strip Lemon rind, no white pith
  • 2 egg yolks
  • 1 Whole egg
  • 2 tablespoons cornflour
  • 230 g cream
  • 170 g Milk
  • 2 teaspoons vanilla extract or paste
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Recipe's preparation

    Custard - make in advance!
  1. Mill raw sugar 10 sec / speed 9.
  2. Insert butterfly.
    Add remaining custard ingredients and cook 9mins / 90 degrees / Counter-clockwise operation / Speed 2.5.
  3. Pour custard into a bowl or jug & remove the lemon zest with a fork.
  4. Cover with cling wrap, pressed down over surface of the custard (to prevent a skin forming) and allow to cool COMPLETELY.
  5. Pastry
  6. Pre-heat oven to 200 degrees.
    Cut one sheet of ready-rolled puff pastry into half then lay the halves on top of each other. Starting from a short edge, tightly roll into a log.
  7. With a sharp knife, score the log into 12 even sections then cut into 12 scrolls. Lay each scroll onto a floured Thermomat and roll into a disc aprox 10cm.
  8. Press each disc into a greased 12-hole muffin pan then fill with the cooled custard.
  9. Bake 20-25mins @ 200 degrees, until golden. Cool then dust with icing sugar or cinnamon to serve.
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Accessories you need

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Tip

This recipe was adapted from several other recipes, along with pleasurable experimentation & taste-testing (I had willing helpers!), plus some reminiscing by friends who have eaten the ‘real thing’ in Portugal!

For photos of how to do the pastry, 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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