- 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
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.