Pastry flan with thermomix

Preparation of pastry flan with thermomix

ELABORATION OF BROKEN DOUGH

1. We put all the ingredients in the glass,
2. 20 seconds / speed 6
3. Shape into a ball, cover with film and leave in the fridge for 30 min.
4. We spray the base and walls of our mold with mold release spray.
5. Remove the dough from the fridge and roll out to the circumference of our mold.
6. We put the base on top of the dough, and cut around it.
7. We place on the base, with the rest of the dough, stretch again and place on the sides of our mold, pressing on the base so that they join. Cut with a knife or pass the roller to cut the excess dough that protrudes.
8. We put in the freezer about 3 hours. (so that when baked, it does not crack and shrink. Meanwhile, we continue with the recipe

PREPARATION STUFFED

1. We place the ingredients in the glass, program
2. 10 minutes / 90°C / speed 4
3. Put in a bowl covered with skin film (in contact with the cream), so as not to create a crust
4. Let cool and then put in the fridge for about 3/4 hours.

ELABORATION FORMED

1. We take our cream out of the fridge, and stir with a rod, to soften it and have a creamy texture. We take the mold out of the freezer, and we overturn the cream, smooth it and take it to the oven
2. preheated to 180°C / heat up and down, we bake about 45/50 minutes
3. or until checking with a toothpick, it comes out clean.
4. The center will tremble, we take it out, let it cool completely and take it to the fridge for about 6 hours or better all night, so that the cream finishes settling.
5. After hours, we unmold and serve better at room temperature
6. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION