Mauritian Puits d'Amour with Whipped Cream

Mauritian Puits d'Amour with Whipped Cream

Thermomix recipe: Mauritian Puits d'Amour with Whipped Cream. Ready in 55 minutes. Serves 12. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

Instructions

  1. To make the shortcrust pastry: Add 200 g plain flour, 50 g caster sugar, and 1 pinch salt to the clean and dry mixing bowl. Mix 5 sec / Speed 5.
  2. Add 100 g cold unsalted butter, cut into cubes, to the bowl. Mix 10 sec / Speed 5 until a crumbly mixture forms.
  3. Add 1 large egg to the bowl. Mix 20 sec / Speed 4 until a dough ball forms. If the dough is too sticky, add a little more flour; if too dry, add a few drops of cold water.
  4. Remove the dough from the bowl, flatten slightly, wrap in cling film, and refrigerate for at least 30 minutes.
  5. Preheat oven to 180°C (350°F). Lightly grease 12 small tart molds (approx. 7-8 cm diameter).
  6. On a lightly floured surface, roll out the chilled pastry dough to about 3 mm thickness. Cut out 12 circles using a cookie cutter slightly larger than your tart molds. Press the dough circles into the prepared molds.
  7. Prick the base of each pastry shell with a fork. Line each shell with a small piece of baking paper and fill with baking beans or rice. Blind bake for 10-12 minutes, then remove baking paper and beans and bake for another 3-5 minutes until lightly golden. Let cool completely on a wire rack.
  8. To make the vanilla custard: Clean and dry the mixing bowl. Add 400 g full-fat milk, 3 large egg yolks, 80 g caster sugar, 30 g cornflour, and 1 tsp vanilla extract to the bowl.
  9. Cook 8 min / 90°C / Speed 3 (Reverse). Pause the Thermomix, scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check the thickness.
  10. Continue cooking for another 2 min / 90°C / Speed 3 (Reverse), or until the custard is thick and smooth. The mixture should be visibly bubbling but not splashing out. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow some evaporation.
  11. Transfer the custard to a clean bowl, cover the surface directly with cling film to prevent a skin from forming, and refrigerate until completely chilled (at least 2 hours).
  12. To make the whipped cream: Ensure the mixing bowl is sparkling clean, completely dry, and cold (you can chill it in the freezer for 10 minutes prior). Insert the butterfly whisk.
  13. Add 200 g cold heavy cream and 20 g icing sugar to the bowl. Whip 1-2 min / Speed 3.5-4, or until stiff peaks form. Watch carefully through the lid to avoid over-whipping.
  14. To assemble the Puits d'Amour: Fill each cooled pastry shell with a generous spoonful of the chilled vanilla custard.
  15. Pipe or spoon a dollop of whipped cream on top of the custard in each tart.
  16. Sprinkle generously with 50 g shredded coconut. Place one glacé cherry on top of each tart for decoration.
  17. Serve immediately or refrigerate until ready to serve. Best enjoyed fresh.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.