Mauritian Puits d'Amour Tartlets with Whipped Cream
Thermomix recipe: Mauritian Puits d'Amour Tartlets with Whipped Cream. Ready in 75 minutes. Serves 12. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 200 g plain flour
- 50 g caster sugar
- 1 pinch salt
- 100 g cold unsalted butter, cut into cubes
- 40 g ice-cold water
- 500 g full-fat milk
- 100 g caster sugar (for custard)
- 1 tsp vanilla extract
- 4 large egg yolks
- 40 g cornflour
- 200 g cold heavy cream (at least 35% fat)
- 20 g icing sugar
- 50 g shredded coconut
- 12 glacé cherries
Instructions
- Preheat oven to 180°C (350°F). Grease and flour 12 tartlet molds (approx. 7-8 cm diameter).
- To make the pastry, add flour, 50 g caster sugar, and salt to the Thermomix bowl. Mix 5 sec / Speed 5.
- Add cold butter cubes to the bowl. Mix 10 sec / Speed 6 until crumbly.
- Add ice-cold water. Knead 20 sec / Dough mode. The dough should come together. If too dry, add 1-2 tsp more cold water and knead for another 10 sec.
- Remove dough from the bowl, form into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough to about 3 mm thickness. Cut out circles large enough to line your tartlet molds. Press dough into molds and prick the base several times with a fork.
- Line each pastry shell with baking paper and fill with baking beans or rice. Blind bake for 10-12 minutes, then remove paper and beans and bake for another 5-8 minutes until light golden. Let cool completely on a wire rack.
- To make the vanilla custard, clean and dry the Thermomix bowl. Add milk, 100 g caster sugar, and vanilla extract to the bowl. Heat 6 min / 90°C / Speed 2. Remove measuring cup and place simmering basket on lid to prevent splatter.
- Add egg yolks and cornflour to the bowl. Cook 8 min / 90°C / Speed 2 (Reverse).
- Pause, scrape down the sides and bottom of the bowl with the spatula to ensure even cooking. Continue cooking for another 2 min / 90°C / Speed 2 (Reverse).
- Transfer the hot custard to a clean bowl, cover the surface directly with cling film to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until completely cold.
- To make the whipped cream, clean and thoroughly dry the Thermomix bowl and butterfly whisk. Ensure the bowl is cold (you can chill it in the fridge for 15 minutes). Insert the butterfly whisk.
- Add cold heavy cream and icing sugar to the bowl. Whip 1-2 min / Speed 3-4, or until soft peaks form. Watch carefully through the lid to avoid over-whipping.
- Once the custard is completely chilled, gently fold the whipped cream into the custard until well combined and lightened.
- Spoon or pipe the creamed custard mixture into the cooled pastry shells. Sprinkle generously with shredded coconut.
- Top each tartlet with a glacé cherry. Serve immediately or refrigerate until ready to serve.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.