- 3 sheets frozen puff pastry
- 3 eggs, (2 yolks & 1 whole)
- 120 g caster sugar
- 2 tablespoon Corn Flour
- 300 g double cream
- 170 g Milk
- 2 teaspoon vanilla essence
- 1 teaspoon Vanilla Bean Paste
8Recipe is created for
9Afternoon tea Snack Autumn Carnival Chinese New Year Christmas Easter Father's Day Grandparent's Day Halloween Mother's Day New Year’s Eve Ramadan Spring Summer Valentine’s Day Winter Baking Cooking BBQ Birthday Buffet Children birthday Everyday Gift Holiday Kids in the kitchen Party Picnic Biscuit/cookie Custard/mousse Pastry Pie, quiche Tart Easy Low budget Quick Dessert
Put all custard ingredients in TM & cook 9 minutes 90 degrees speed 4. Pore custard into a plastic container & put in the fridge. Do not leave custard in TM as it will continue cooking & will thicken.
When the custard is cold preheat the oven to 180 degrees. Using an 'egg ring' sized circle cut 36 discs into the pastry. Pinch each disc at 3 intervals around the edge to form a cup. Place pastry cup into a greased silicone cupcake tin.
Fill the pastry cups with cold custard & bake in the oven for 20 minutes or until slightly golden.
Remove from silicone cupcake cup and allow to cool before serving.
Using milled raw sugar instead of caster will give the tarts a more caramel flavour and make the custard more dense.
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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