Ingredients
For the pastry 250 gr plain flour
3 tbsp caster sugar
150 gr butter (cold and chopped)
2-3 tbsp icy cold water
For the custard
450 gr milk
6 egg yolks
30 gr sugar
1 tsp vanilla extract or 1 vanilla bean, scraped with seeds
20 gr cornflour
Fruits
500 gr strawberries and raspberries, washed and dried
Instructions
Place the flour, sugar and butter into the Thermomix bowl, Speed 4, 10 to 15 seconds. It need to look like fine breadcrumbs.
Slowly adding the iced water until a smooth dough forms.
Knead the dough into a ball on a lightly floured surface.
Wrap in plastic wrap and pop it into the fridge for at least 30 minutes.
When you're ready to use your dough:
Preheat the oven to 180°C.
Roll the dough out on a lightly floured surface with a rolling pin until it is 3 mm thick.
Place the dough in a baking tin lined with parchment paper.
Blind-bake in the preheated oven for approximately 20 minutes or until lightly golden and crispy.
Remove from the oven and let it cool down completely.
Custard preparation
Add all ingredients to the Thermomix bowl.
Cook for 6 minutes, 80°C, Speed 4.
Place in a bowl and let it cool. Cover the custard with cling film to avoid getting a dry layer on top.
Once the custard is cool, cover the pastry with a thick layer of custard and then, carefully place the strawberries and raspberries on top. Bon appétit ! You can also make small indidivual tarts if you prefer. You'll have enough dough for 6 small tarts.
Blind bake It means to cook the pastry without any filling. Place parchment paper over the pastry and fill with baking weights or rice (uncooked) before transferring to the oven. Remove the weights after 10 minutes so the pastry gets a nice golden colour. The recipe needs to be prepare in advance, as everything has to cool down before being assembled.
The strawberries and raspberries can be replace by any other fruits: peaches, apricots, plums, pears work wonderfully well too. The recipe can be done in a normal food processor with a dough accessory. For the custard, heat the milk and vanilla seeds slowly.
Mix the eggs yolks with the sugar and the cornflour.
Pour the heated milk onto the egg mixture.
Return to the saucepan and heat on a gently heat, stirring constantly until the mixture thickens.
The custard is ready when you can draw a clean line through it on the back of a spoon, using your finger.