These are the easiest and best Thermomix Portuguese custard tarts I have come across so far. The recipe is so simple and ready in no time.
I love Portuguese custard tarts and have just done a Facebook live tutorial in which I explained all the steps of Portuguese custard tart making. I am not Portuguese but I have tried to stick to an authentic method as much as possible and also tried to keep things simple. There are a lot of complicated recipes out there and actually Portuguese custard tarts are very easy to prepare. I have added some flavours that I thought went really well and also used golden caster sugar for the ‘custard’ which will brown the mixture slightly more and create more flavour. You can use standard caster sugar instead if you like them more yellow.
The great thing about this recipe is that you can also prepare it if you need them quickly. The puff pastry is not a must and you can buy some in the supermarket. This is probably the only pastry or ready made dough I would buy in the supermarket when I am in a hurry without compromising flavour and quality. If you have time, definitely prepare it yourself, I have the recipe below.
Rough puff pastry
- 200g ice cold butter, chopped into small chunks
- 200g plain flour
- 90g cold water
- 1/2 tsp salt
Alternatively, you can use 2 sheets of ready rolled butter puff pastry
Thermomix Portuguese custard tarts
- 250g golden caster sugar
- 200g ice cold water
- 2 strips lemon zest
- 1 cinnamon stick
- 2 eggs
- 4 egg yolks
- 50g corn flour
- 500g whole milk
- 1 vanilla pod, seeds scraped
- 1 pinch ground cinnamon
- If you are making the pastry from scratch, follow these steps.
- To make the rough puff pastry, place the ice cold butter, plain flour, ice cold water and salt in the mixing bowl and mix 20 Sec. / Speed 6.
- Place onto a generously floured surface and form into a ball. It will be very sticky so just be sure to handle it quickly. Shape into a square and wrap in clingfilm. Refrigerate for 30 minutes.
- Remove, unwrap and place onto a floured surface. Roll out to a rectangle about 20x50cm. Fold over the bottom third and then the top third. Turn so that the seam side faces you. Repeat the rolling, folding and chilling process.
- Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
- To make the sugar syrup, place the golden caster sugar, water, lemon zest and cinnamon stick in the mixing bowl. Cook 8 Min. / 100°C / Reverse Speed Stir. Remove the lemon zest and cinnamon stick and transfer into a separate bowl.
- Place the eggs, egg yolks, corn flour, milk, vanilla pod and seeds in the mixing bowl. Cook 9 Min. / 90°C / Speed 2. During the last minute pour the sugar syrup through the lid. Remove the vanilla pod and set aside.
- Roll out the pastry to a large rectangle. Roll it up starting from the short end. Cut into 12 equal sized pieces. Roll each piece into a circle about 8cm diameter and line a 12-hole muffin tin with it.
- Pour the custard mixture into each hole to about 3/4 way up. Transfer to the oven and bake for 15 minutes until golden brown. You may have some custard mixture leftover. You can refrigerate that or freeze it and reuse another time.
- Remove from the oven and leave to cool. Then serve!