Recipe for Custard Tart in a Thermomix

Preparation of the shortcrust pastry: for the first step of this recipe, prepare the shortcrust pastry by roughly mixing the flour, salt, butter, half of the sugar, and 50 ml of water. Pour everything into the bowl and set for 20 seconds/spiral function.

Mix with a wooden spatula, then blend for 10 seconds/speed 3 in reverse. When the device beeps, knead and form a ball with the dough obtained, place it on a plate covered with a clean cloth, and let it rest in the refrigerator.

Preparation of the cream: for the second step of this recipe, prepare the cream by roughly mixing the second half of the sugar, the eggs, the cornstarch, the liquid cream, and the seeds from the vanilla pod. Pour everything into a washed and dried bowl and blend for 20 seconds at speed 7. Add the milk, then set for 10 minutes at speed 3 at 90 °C.

At the end of the cooking time, when the device beeps, open the lid and let the preparation cool at room temperature, waiting for a small crust to form on the surface.

Cooking the flan: preheat your oven to 190 °C in convection mode. Take the pie dough out of the refrigerator and roll it out using a rolling pin with a little flour. Once well rolled out, place it on parchment paper.

In the bottom of a buttered cake pan about twenty centimeters in diameter, spread the shortcrust pastry and cover it with dry beans or baking beads. Bake for about fifteen minutes.

After cooking, keep the oven on and remove the baking balls and parchment paper from the pastry. Replace the lid on the bowl and blend again for 20 seconds at speed 8 to eliminate the small crust that formed on top of the cream. Pour the cream into the bottom of the pastry and bake for 30 minutes at 190 °C on the convection setting.

To finish At the end of cooking, a sort of dome should have formed on the flan. Take it out of the oven and let it cool for 1 hour at room temperature, then 2 hours in the lower compartment of your refrigerator. For tasting, the flan should be covered with a thin skin and have a firm consistency.