Mine just went that colour.  But then my eggs were from our chooks who eat a lot of grass. Some of the eggs are almost red they're that orange.

Hope you enjoy them as much as my family did. Just remember the pastry "puffs" about 2x in the pie maker, so roll it nice and thin (has to be pretty thin anyway to make 8 bases from one mix!)

Did my testing last night and I'm happy with the results. More importantly DW is very happy - even wants me to make them for her father tomorrow.

I think the key thing with the tarts is to make your own shortcrust. The stuff in the EDC cookbook is fine. I added about 1 1/2 Tbsp castor sugar to turn it into sweet dough.  You also need to roll it *very* thin - about 1-2mm but no more as the pastry swells up when cooking.

I used the recipe from here:
http://www.forumthermomix.com/index.php?topic=619.0
and I must say it makes a bucket load of tarts - about 16!

When adding the custard it's important not to add too much as they won't cook before the pastry and if they're too high they seem to get too hot and scramble. Keeping about 1/2 cm from the top of the tart seems to work well.

Cover with baking paper. It really shouldn't be needed but it does temper the heat a little and ensures no sticking. I'll probably try a batch without and see if it cooks better.

Cook for 8-9 minutes until the dough is cooked and the custard set but still wobbly.

Dust with nutmeg and set aside on rack to cool. Once cool refrigerate.


One further update (22nd July)

For the last batch of 8 I did I heated the custard to 80 in the TMX before adding to the bases. This allowed me to add a bit more custard and still have them set before the base burned. Cooked for about 7 minutes for the custard to be set.

They sound really good Tony...might copy that!! 

I made more beef, bacon and cheese pies for lunch today as we had leftover varoma beef and gravy from last night's dinner. 

Which recipe did you use for the Varoma beef & gravy?  The family really likes beef, bacon & cheese pies - this sounds like a good starting point.

I got the quick but could only think of dirty lol

We have a winner!

Term goes back to my old programming/hacking days.

Maybe "Quick and Delicious" would be more appropriate though!

I also forgot to mention the mix should be pretty thick - too thick to eat normally - as you heap it up to make a mound. Basically same shape top as bottom (why you need the baking paper).

If it's too runny to do this add instant mash potato which will thicken it and keep the flavour consistent.

What I didn't know until recently is that a US "cup" is different to our "cup".

US cup = 237mLs

as per http://en.wikipedia.org/wiki/Cup_%28unit%29

Having said that, when I changed the measures I didn't notice any difference. I have however started adding bread improver (1gm per 100gms flour) and this has been a plus with a far more open hole structure.

Still the best bread for toast! I miss it if I have to use "normal" bread. I'd make about 3 loaves a week now.

FWIW, my current recipe, all converted (including those cup sizes ) is:

710 g lukewarm water
add 15 g yeast
add 20 g salt
mix thoroughly with any residue from the last batch, normally use a stick blender for this
add 925 g unbleached flour
add 9 g bread improver
mix together, leave 2 hrs and put in fridge.

BTW: I always make a triple mixture as my loaves are pretty big. I'd get 2 from this mix. I don't use the TMX to mix anymore as for three mixes I need to do it three times - easier with a wooden spoon.

When making, remove from fridge and gently work into a ball shape by pulling the sides down to the bottom for a minute or so. Place on baking paper (if you want put sesame seed on the sheet first). Leave at most 90 mins and if hotter weather leave less. It's important not to let it over rise as otherwise you'll get very little "oven spring".

The cooking is a bit flexible and depends on the size of the loaf. Mine are around 800g-1kg.

I turn my oven to 230 C and when the oven is at about 150 place my enamelled cast iron caserole dish on middle shelf. When at 230 put bread, on baking paper in dish, cover. Cook for 45mins with cover on. Remove cover and keep cooking until fully cooked - around 10-15 mins. Should be a dark brown (not black) colour. Test with skewer (will still be a tiny little bit wet - it never dries out totally) or better use an instant read thermometer.

I always make it with yoghurt these days (let's face it - cheap and healthy).  Always nice.