Custard tart in pie maker

[tonydav]

This is sort of a follow on from the huge thread about pie makers (about 30 pages).

I tried making the custard tarts using the pie maker recipe and can't say I'm impressed with the results.

Basically it was:

* 2 eggs in TMX, speed 3 10 seconds,
* Add 1 tbsp castor sugar, pinch cinnamon, 150mL milk, speed 3 10 seconds

Put pie bases in maker, spoon in liquid.  Cook for 10 minutes.


My results:

1. Stuck to top.  

2. Where touched the top looked more like sweet scrambled eggs.

3. Base (pre-made) not good enough

4. Mixture not sweet enough

5. Bases too dark, almost burnt.


Obviously 3 will be fixed next time by using the TMX shortcrust recipe and probably adding a bit of icing sugar.

I'm not sure about the recipe and procedure though. There's a recipe in this section using premade bases that cooks the mixture. Similar to this recipe but added vanilla as well.

Has anyone tried this in the pie maker?

Or something else that works well?

[cookie1]

I tried quiches in the pie maker and wasn't impressed as they stuck to the top too. I'd be interested to hear if anyone has had success.

[deedub]

I haven't made custard tarts but used pre-made lemon curd to make lemon tarts & it worked out ok. Maybe if you cooked the custard first? Just remember to let tarts cool before you take them out or you'll get custard (or lemon curd in my case) all over the place!

[tonydav]

I think I'm going to try two more approaches:

1. Make own SC pastry using EDC recipe with added icing sugar
Use existing pie maker recipe with a bit more sugar
Cover tarts with baking paper
Cook until custard is almost set

2. If 1 doesn't work:
Use SC pastry from EDC and blind bake in pie maker
User custard tart recipe from here:
http://www.forumthermomix.com/index.php?topic=619.0
and add to precooked shells.

Hopefully 1 will work as I think it will be easier.  Will report back.

[judydawn]

Good for you tonydav - someone has to come up with the perfect custard tart sooner or later and it's nice to see you have taken it on board as your special project 

[Halex]

The custart tart I make is good, but have only put it in the oven.

I havent had much success with pies in pie maker with no tops. The best ones were with filo pastry.

H

[astarra]

Will be watching this with great interest, Tonydav... I too would love to be able to make a perfect custard tart in the pie maker. My DH and 3 DDs love custard tarts...as for me, I've never tried one!
My quiches turn out great in there, cookie1, but my MIL has been doing quiches in hers for as long as I've known her and she showed me what to do...never had a failure so far...(touch wood etc) 

[judydawn]

Have you shared that method with us anywhere else Astarra - it is a crustless quiche or do you use pastry?

[astarra]

No I use pastry on the bottom, then pour the filling in (I think 1/3 C but will have to check again), PUT A PIECE OF BAKING PAPER OVER THE TOP, close lid and cook.  Hope that helps...

[thermo18]

Astarra what a great tip, never thought of putting baking paper on top, will try that next time thanks

[Halex]

Excellent dea, I think that would work

[tonydav]

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.

[astarra]

They look great tonydav! 

[judydawn]

Great result tonydav - thanks for setting out to find a great custard tart recipe for the rest of us.  I'll put a link to your post in the custard recipe so that people can see what they look like. 

Next question, what does one do with 16 custard tarts - wonder how they would freeze?

[faffa_70]

author=judydawn link=topic=10732.msg175419#msg175419 date=1342753110  

Next question, what does one do with 16 custard tarts - wonder how they would freeze?

one does sit down and eat them JD and then stays away from the weight loss challenge thread LMAO

My family are going to be very impressed with you tonydav!!!!

p.s. 16 won't go too far in this house I have to say   they would keep for a couple of days in the fridge loosely covered