Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: achookwoman on April 17, 2012, 06:46:54 am
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DH says these are the best custard tarts that he has ever had. It must be the 2 full days I spent researching recipes. Thanks to the help by members of the Forum, I was able to work out what might be successfully converted to the TMX. The BIG question is, should they have just vanilla or should they be flavored with lemon zest and cinnamon. The ones I made today had vanilla and the ones I will make tomorrow will have the lemon zest and cinnamon. The Puff pastry I used was the frozen butter Puff Pastry from the Super market, but more importantly I used Bill Granger's method for making the cases.
Ingredients
3 egg yolks
115g caster sugar
2 Tablespoons of cornflour
230 mls of cream
170 mls milk
2 teaspoons of vanilla extract or paste
1 sheet of frozen Puff Pastry.
1 egg and 1 Tablespoon of water for egg wash.
Into TMX bowl place
egg yolks
caster sugar,
cornflour
cream and milk
Zap speed 5 / 5 seconds
Put in Butterfly
cook 13 mins/sp 1 1/2/90 o
Add vanilla and stir to incorporate.
set aside in bowl, covered with plastic so that skin does not form. Cool in fridge. (This could be done several hours before making the tarts)
Set oven to heat 200 o C
Remove 1 sheet of pastry from freezer and when defrosted, cut in half.
Place one half on top of other half and leave for 5 mins.
Firmly roll, from shortest end to other shortest end.
mark 12, 1cm. sections along roll. Cut through these marks.
On a well floured mat roll each small disc of Puff Pastry to a 10 cm. circle.
Fit these into a 12 hole , 80ml. muffin tin that has been lightly sprayed with Canola oil. My tin is 8 cm in diameter at the top .
Brush edges of Puff Paste with egg wash.
(If you need to wait for custard to cool , place the tin in the fridge.)
Fill each case with 2 Tablespoons of custard.
Bake for 20 mins.
During last 5 mins turn oven to grill to create the small brown patches that characteristic of these tarts.
STAND AND WATCH AND REMOVE TARTS IF GETTING TOO BROWN.
Leave in tin for 5 mins and then remove to a wire rack.
Best served just warm. Could gently reheat - Have found they reheat well, in both oven and microwave.
Members' comments
Meagan - I do the mwoc ones and use the hot/warm custard straight into the pastry. Could you use the custard warm chookie?
Chookie - Megan, I have to admit that the custard was not quite cold. The base was still crisp. I think I will make the custard in the morning next time. Not a lot of trouble making the cases. Quite an easy recipe. Good not having to pre cook the cases.The TMX recipe is for 16. An odd number, as there are 12 in a muffin tray.
Meagan - Yes the mwoc recipe custard makes more than enough for 12 muffin size. I can make approx 12 mini ones too though with the mixture. But I don't precook the bases first either.
MM - As I Live in Portugal (and have done for 17 years now), I guarantee that these tarts are delicious. Best eaten warm, whilst the pastry is still crisp. In Portugal we also sprinkle icing sugar and cinnamon on the top. Bliss...
Chookie - MM, I am all confused. Should the tarts be flavoured with lemon and cinnamon, or vanilla. Tomorrow I will make some with the lemon and cinnamon. I would like to know what is authentic.
MM - flavoured with vanilla in cooking. Sprinkled with cinnamon on the top, just before eating. In Portugal the cinnamon is always served apart, as it is not for everyone. It comes in little sachets.
Chookie - We tried these last night with the cinnamon sprinkled on top, and this is the way to go. I let every one add their own cinnamon.
Hally - 1st attempt today. they taste great. did drop a couple getting them out. The boys are going to gobble these up.
dede - I don't have a grill function in my oven so didn't do the grill part. They are pretty easy to make too. Now to wait for them to cool down to try them. I think I over filled them a bit as they bubbled up over the top. They burnt a little where they over flowed, doesn't taste burnt at all. Very yummy. DH gave them the thumbs up.
courton - Thank you for a delicious recipe Chookie. Only one query...I had nearly a cup of custard left over after placing 2 tablespoons in each tart. Should it have set more? My tarts also took much longer than 5 mins to get brown spots. Did you have the grill on fan grill?
snappy - I just made mini tarts to take into work for a fundraising morning tea tomorrow. They are good but I think a little too mini - more pastry than custard. I only chose to make them that small so that they would be 'bite' size but I think I will definitely make them larger next time. I made the custard using only powdered milk - no cream and still turned out just fine so I wouldn't bother going out to buy cream next time.
frazzled mum - I made these little beauties for desserts yesterday. It went in a snap. Hubby likes them so much, he put an order for more of these tarts for next week. Although I used 400ml of milk and no cream. Just to cut on the calories. Still yummy and smooth.
I also put a cinnamon quill when cooking and put tmx to reverse to avoid chopping up the quill. Might try with lemon zest next time as per chookie's idea. I found it hard to roll the pastry to round shapes. Ended up with wonky oval-ly shaped rather than nice round ones. Thus might try use cookie cutter for better presentation next time
ES - Chookie, these are fantastic. These are the best things I have made so far.
I made them in my Thermo Chef, so I reduced the temperature to 80C and increased the speed to 3 when cooking the custard for the 13 minutes. I have trouble with the TC burning custard, and only a little caught on the bottom, so next time I might drop the temp even further for part of the cooking time. I love the fact that I got 12 tarts from one sheet of puff pastry, and the filling was just right to fill all 12 tarts.
Wonder - I'm making these at the moment and the custard is quite thin, is that correct? It's been in the fridge for about an hour and has thickened up a little more but I was expecting a very thick custard. Should I re cook it with more cornflour or another egg yolk?Well the custard did set a little more in the oven but still a little runny. I also ended up with too much custard so just filled the tarts a little more and so they spilled over and made a bit of a mess. The pasty is a great way to get more pastry from one sheet but quite timing consuming I found. DH and I also found the custard too sweet so I might not add as much sugar next time. DD and her boyfriend loved them and DS wasn't a fan - I can just never tell with my kids, custard is DS favourite food but he said he didn't like the pastry and that was after he had eaten 14 mini quiches using the same pastry.
chrissa - Made these this morning. They were delicious.
MF - Eventually made these today and well worth the wait. Tasted exactly as I remember from when I was last in Praia Da Luz staying with my BF's daughter who lives there. A perfect recipe Chookie and made half vanilla and the other half lemon zest with cinammon . The only change I made was sprinkling some castor sugar between the pastry layers. Thank you so much for the recipe and conversion.
kezza - Made these on the weekend. What a fantastic recipe. Thanks chookie. Followed your instructions to the 't' and they were perfect. Thumbs up from everyone in the family.
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Chookie these look great. And pretty easy to make as well. I would say they would disappear quickly in this house as we all love custard :)
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Dede you could easily make double. Yes they are very easy and the custard is just the right amount for the cases. You could use the left over whites in your new rolls. ;D That is what I am going to do. thanks.
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Oh good idea Chookie. I'm glad your going to try them, maybe if they need any tweaking you can let me know as you have a lot more experience than me :)
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Interesting puff technique :) I will try that next time.
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They look great Chookie but probably this method is too time consuming for me.
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Actually, I have used bill granger's pastry method before and it does not take that much time. Can't wait to try this version.
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Awaiting your verdict on the other version Chookie.
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If DH says these are the best custard tarts he has ever had Chookie - you have to believe him. You definitely know when you are eating a good custard tart.
If he wants a man sized custard tart, next time you come to Adelaide I'll buy him a Balfours custard tart - this is my DD1's favourite bought custard tart and she has never been able to find one in Victoria to equal it.
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I do the mwoc ones and use the hot/warm custard straight into the pastry. Could you use the custard warm chookie?
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Love the look of these Chookie, have copied the recipe to try. :)
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Megan, I have to admit that the custard was not quite cold. The base was still crisp. I think I will make the custard in the morning next time. Not a lot of trouble making the cases. Quite an easy recipe. Good not having to pre cook the cases.The TMX recipe is for 16. An odd number, as there are 12 in a muffin tray.
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Yes the mwoc recipe custard makes more than enough for 12 muffin size. I can make approx 12 mini ones too though with the mixture. But I don't precook the bases first either.
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I love a good custard tart - we found a great baker who made these when we lived in Hong Kong and have never found any as good here in Australia - almost worth going back to Hong Kong for a visit just to get some tarts! Strangely enough, we never found any decent ones in Macau, even though it was a Portuguese colony - maybe all the bakers moved to Hong Kong.
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As I Live in Portugal (and have done for 17 years now), I guarantee that these tarts are delicious. Best eaten warm, whilst the pastry is still crisp. In Portugal we also sprinkle icing sugar and cinnamon on the top. Bliss...
If you ever come to Lisbon, then the best place to eat these (where this recipe was invented) is : http://www.pasteisdebelem.pt/en.html (http://www.pasteisdebelem.pt/en.html)
I am going to make these, this weekend... (tummy rumbling)
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This is a link to our family version of the Portugese Tarts.
Posted by my daughter (Ebony).
I have never had a failure with them and they are a sure hit at "Bring a plate" get togethers.
The reason for turning upside down it to get a nice flat top on the custard and keep the pastry crisp at the bottom.
We usually sprinkle down coconut to tip the tarts onto.
http://www.bestrecipes.com.au/recipe/Sweet-Cheese-Tarts-L3449.html
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MM, I am all confused. Should the tarts be flavored with lemon and cinnamon, or vanilla. Tomorrow I will make some with the lemon and cinnamon. I would like to know what is authentic.
Rosie , thank you for your family recipe. The number of eggs I use is not an issue as our 'girls' are laying 6 eggs a day.
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I saw these today in a coffee shop for $2.80 each - 2 mouthfuls for that price.
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Achookwoman- flavoured with vanilla in cooking.. Sprinkled with cinnamon on the top, just before eating. In Portugal the cinnamon is always served apart, as it is not for everyone. It comes in little sachets.
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Thanks MM. This is exactly what I wanted to know.
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Chookie, amazing looking, congrats, but I would expect no less from you. Anyuthing you do is to perfection :)
I am a little confused with the pastry.
Lay on top, roll & cut?!? Woudnt you then get long strips of pastry.
I must have misread/misunderstood. Did read it a few times ??? But havent had my morning cuppa yet :)
Please help
H :)
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Hally, roll it up like a swiss roll, mark it into 12, cut through marks, and you have 12 small disks. These roll out easily. i love this method as you can get the Puff Pastry very thin. I am going to use this method to make some small quiches and other small coconut tarts. If you still have probs, I will take some photos as it really is worth getting right.
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Thanks Chookie, I was confused with the pastry but think I might have it now. A little fiddler than just cutting rounds with a scone cutter but you wouldn't have any wastage with this method. I normally can only get 9 out of each pastry sheet when cutting with a cutter. Might give them a try tomorrow.
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Thanks chookie, I am going to experiment with paper as all I can see is long strips in my mind ??? ???
H :)
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I'm glad you asked that question Hally, I was imagining the same thing with the pastry. I will give these a go on the weekend (I think) I have it printed ready to go. ;)
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Dede, you will probably do them before me, let me know if you spaghetti,LOL
H :)
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I found this (http://www.notquitenigella.com/2007/11/26/portuguese-custard-tarts/) to show how the puff pastry is rolled ;D Scroll down a bit :)
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Brilliant CC, thanks for that.
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Thanks CC. You are a GEM.
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I couldn't open the link but I'm pretty sure I understand the process.
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Try this dede . . . http://www.notquitenigella.com/2007/11/26/portuguese-custard-tarts/
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Thank GF, yep that's what I imagined in my head.
But before Hally asked the question I would of been making spaghetti as well lol.
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Thank you, now I am with it. I would have tried to coil the length ???
H :)
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Can't wait to make these! CWA in WA is studying Portugal this year. I'm the new Secretary of our branch and I've told all the members that I'll be bringing these to the next meeting.
They can only have one if they bring along an interesting fact about Portugal!
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Well done, MJ. We tried these last night with the cinnamon sprinkled on top, and this is the way to go. I let every one add their own cinnamon.
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I have been trying to avoid this thread as I absolutely love Portuguese custard tarts and these look simply divine. Oh well life's too short etc...
Since they cost $4 each here I only have one very occasionally. Now I'm impatiently waiting for my oven to be fixed so I can make these ASAP :)
Thank you Chookie.
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1st attempt today. they taste great. did drop a couple getting them out. the boys are going to gobble these up
H :)
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Wow! They look great!
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THANK YOU ;D ;D
H :)
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Oh they look so good Hally. Was going to make these today but ran out of leg power :)
Maybe during the week.
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Oh My......look great Hally.
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Hally, perfect. Have found they reheat well, in both oven and microwave. How did you go with the pastry ?
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Thanks Dede & julieO.
Thanks Chookie :) Haha the pastry, it was perfect, no spaghetti for me, I was good I got the tape measure out!!LOL
Took 1 each to the olds next door. They loved rhem, they love my bread too.
Re--heat, :o theres only 2 left, we have only been home 10 mins, i made them when the boys were at tennis :)
H :)
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No good leaving those 2 by them self Hally, you better eat them (before someone else ;D)
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They look terrific Hally.
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Hally, next time you better make double. ;D
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I knew they wouldn't last long in your place Hally, well done.
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Yes all gone in one day :D
I find if I leave them out on a cooling rack they walk off the rack.
Out of Anzac cookies already, they didnt even make it to anzac day!! Better make more.
Yes chookie double next time :)
H :)
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Yes I must make some Anzacs. Might do some tonight so the kids can take some to school tomorrow :)
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(http://img.tapatalk.com/90891791-b75f-4be5.jpg)
Well here's my attempt at these tarts. I don't have a grill function in my oven so didn't do the grill part. They are pretty easy to make too. Now to wait for them to cool down to try them.
I think I over filled them a bit as they bubbled up over the top. Oh well should still taste fine.
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Dede, without the grill function it would be a bit difficult to get the brown spots on the custard, so I think you have done pretty well. Bit of a scrape at the black bits should make them OK. Well done.
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Thanks Chookie, they burnt a Little where they over flowed, but doesn't tast burnt at all. Very yummy. DH gave them the thumbs up :)
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Good Dede, nothing like keeping on the good side of DH. ;D
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Thank you for a delicious recipe Chookie. Only one query...I had nearly a cup of custard left over after placing 2 tablespoons in each tart. should it have set more? My tarts also took much longer than 5 mins to get brown spots. Did you have the grill on fan grill?
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I should of had some left over as well, but I over filled my tarts and they over flowed a bit . Oops. I should of just ate the left overs ;D
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I do have a grill function in my Convection Microwave. Maybe I should of tried that (but I have never used this function as yet)
Maybe next time I will try it that way :)
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Courton, I used the grill function, but all ovens are different. I have a double oven and they differ.
Dede and Courton, I filled the cases to nearly full. The first lot I made I used a tablespoon, and the second lot i just poured it in. The first lot worked out exactly, with none over. the second lot , I had 2 cases over with nothing in and no custard over. I think I would put 2 tablespoons full in and any over put a bit more in each case until it is used up, but not over full. Hope this makes sense. ;D
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Thanks Chookie! I also cooked your no fuss rolls for the first time tonight and everybody loved it.
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Chookie, one last query, what type of cream did you use. I noticed that bill granger uses "heavy" cream whereas I just used ordinary unwhipped and unthickened cream...could that have made the difference?
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Courton, I don't think the type of cream will make this much difference, but may be the size of the muffin tins would. My tin is 8 cm in diameter at the top .
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Will measure my muffin tin...thanks chookie
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I just made mini tarts to take into work for a fundraising morning tea tomorrow. They are good but i think a little too mini - more pastry than custard. I only chose to make them that small so that they woild be 'bite' size but i think i will definitely make them larger next time.
And i made the custard using only powdered milk - no cream and still turned out just fine so i wouldnt bother going out to buy cream next time.
(http://img.tapatalk.com/7ca9869b-acce-d805.jpg)
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Chookie, these are fantastic. These are the best things I have made so far.
I made them in my Thermo Chef, so I reduced the temperature to 80C and increased the speed to 3 when cooking the custard for the 13 minutes. I have trouble with the TC burning custard, and only a little caught on the bottom, so next time I might drop the temp even further for part of the cooking time. I love the fact that I got 12 tarts from one sheet of puff pastry, and the filling was just right to fill all 12 tarts.
(http://img.tapatalk.com/792d2925-a37f-e038.jpg)
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I don't know how I ever missed this. All your tarts look really tasty. The car club boys would love these on a cold day. Thanks Chookie's.
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Emerald Sue, glad you liked them. I also like having to use just one sheet of puff pastry.
Snappy, for the mini ones, I think the ratio of custard to pastry would not be right. Good idea though to make mini ones.
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I made these little beauties for desserts yesterday. It went in a snap. Hubby likes them so much, he put an order for more of these tarts for next week. 😁
Although i used 400ml of milk and no cream. Just to cut on the calories. Still yummy and smooth.
I also put a cinnamon quill when cooking and put tmx to reverse to avoid chopping up the quill. Might try with lemon zest next time as per chookie's idea.
I found it hard to roll the pastry to round shapes. Ended up with wonky oval-ly shaped rather than nice round ones. Thus might try use cookie cutter for better presentation next time
(http://img.tapatalk.com/cb3b3498-f95b-abbd.jpg)
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Sorry i meant achookwoman, not chookie. My bad. 😜
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Frazzled_mum, achookwoman and chookie are one and the same person :)
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Frazzled Mum, they still look pretty good to me. My DH also ordered a second lot. ;D
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I really must make some of these. They look so nice.
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Yes cookie, definitely try to make some of these. Super easy!!
Thx to chookie for posting this awesome recipe!!! 😁
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Judy Dawn, the photo only looks nice cos i took it from the top. The pastry at the bottom were all wonky looking and some custard were spilling over from the side of the pastry "bowls". 😁
Gonna make them for my DS class event, so gonna work on the presentation. 😊
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I'm sure your next batch will be perfect frazzled_mum - you are one step ahead of me, I haven't even done them yet :-))
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I'm sure your next batch will be perfect frazzled_mum - you are one step ahead of me, I haven't even done them yet :-))
JD - don't make them! They are so delicious you just end up eating them all in one day - after all chookie said they are best warm from the oven. That's my excuse anyway ;D
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Girls, I am NEVER EVER going to make them again, because I love them. I have to hide them from DH as he also loves them. We had visitors the other night and the DH kept disappearing out to the kitchen , and another one would go missing. He said he thought the dog had eaten it. We don't have a dog.
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I have made them twice, there is only 3 of s, all gone both times as fast as lightning, these & my lemon tarts ???
H :)
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He said he thought the dog had eaten it. We don't have a dog.
Can't pull the wool over your eyes Chookie :D :D :D
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Chookie, if I make them the day before do you think it will be nice warmed in the oven the next morning when I have friends over for Morning tea? Also, how are they frozen and then served thawed?7
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Coiurton, i think they would be fine warmed the next day, although they are nice cool. Don't think they would be good frozen, Think the custard might go funny. Maybe some one has tried this ???
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Gotta be joking cookie, they dont even last the afternoon, let alone the next day ;D ;D
H :)
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I'm making these at the moment and the custard is quite thin, is that correct? It's been in the fridge for about an hour and has thickened up a little more but I was expecting a very thick custard. Should I re cook it with more cornflour or another egg yolk?
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Mine came out quite thick from tmx, and became thicker as it get cooled. The consistency was if you spoon it and drop it back, it came down as one dollop, and not running down. If that makes any sense...
Hope urs turn out ok, wonder.
It was only my first time. So i am also not that experienced to offer any trouble shooting advice :)
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Mine was a it runny, but set up more in oven.
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Well the custard did set a little more in the oven but still a little runny. I also ended up with too much custard so just filled the tarts a little more and so they spilled over and made a bit of a mess. The pasty is a great way to get more pastry from one sheet but quite timing consuming I found. DH and I also found the custard too sweet so I might not add as much sugar next time. DD and her boyfriend loved them and DS wasn't a fan - I can just never tell with my kids, custard is DS favourite food but he said he didn't like the pastry and that was after he had eaten 14 mini quiches using the same pastry ??? ???
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Wonder, can't please every one all of the time. ;D
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In this house it's a rare occassion that we can please everyone, and their likes and dislikes seem to change on a weekly basis. I don't give alternatives though so if you don't like it you can get a bowl of ice cream if it's dessert or a toasted sandwich if it's dinner and they have to make it themselves. DD will have toasted cheese sandwich tonight because she doesn't like risotto.
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Made these this morning.
(http://img.tapatalk.com/95879217-69f0-199a.jpg)
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Chrissa, these look great.
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Thanks They were delicious
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I had to make these again as they are sooooo delicious. Thanks again for the recipe. I'm taking 9 with me tonight. My family has insisted that I leave them one each :)
(http://img.tapatalk.com/d/13/05/28/ha4eva9e.jpg)
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I still haven't made these and they look so nice.
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Eventually made these today and well worth the wait. :D
Tasted exactly as I remember from when I was last in Praia Da Luz staying with my BF's daughter who lives there.
A perfect recipe Chookie and made half vanilla and the other half lemon zest with cinammon .
The only change I made was sprinkling some castor sugar between the pastry layers.
Thank you so much for the recipe and conversion :D
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Thanks MF. I am so glad you liked them. I must make them again. ;D
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Made these on the weekend. What a fantastic recipe. Thanks chookie. Followed your instructions to the 't' and they were perfect. Thumbs up from everyone in the family.
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Kezza, nice to know that the family liked them. Well done. When I last made them, we had visitors. One of the visitors kept returning to the table after we had finished dinner and sneaking another tart. ;D
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These are one of my absolute favourite sweet treats, and I made them for a family birthday afternoon tea today. I always use bought puff pastry, but I decided to try Helene's iced puff pastry http://www.superkitchenmachine.com/2011/15071/puff-pastry-thermomix-recipe.html (http://www.superkitchenmachine.com/2011/15071/puff-pastry-thermomix-recipe.html) for the first time. After I had folded and rolled out the pastry for the last time, I rolled it up like a Swiss roll, wrapped it in cling wrap and rested it in the fridge.
I still have half the pastry left, so I think I'll make some more tarts as they were so delicious. I was really impressed with the puff pastry as the tarts were nice and crisp.
(http://images.tapatalk-cdn.com/15/08/01/6ef48a6d47e03220878945e3ddf6265e.jpg)
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Congratulations on the Puff pastry ES.
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I should make some these to use up the Careme pastry I bought on a whim