Coffee custard pie Thermomix recipe


I present to you a special tart, one to be enjoyed bite after bite, hoping that it does not end immediately but that there is more and more: it is the Coffee custard pie Thermomix recipe! :-D

The secret of a dessert like this, I must tell you, is coffee: it must be good, of quality, full-bodied… whatever you like.

Just seeing it as I write, it makes me water and I can hardly resist the temptation to eat more !! ?

Do you like coffee desserts? Try the classic Tiramisu!

Good cooking with the Coffee custard pie Thermomix recipe!


(for 8 people)

For the pastry

- 130 g sugar
- Zest of 1/2 lemon
- 300 g plain flour
- 100 g almond flour
- 160 g cold butter
- A pinch vanilla
- A pinch of salt
- An egg
- 2 egg yolks

For the coffee cream

- 400 g milk
- 160 g strong coffee
- 130 g granulated sugar
- 5 yolks
- 40 g corn starch

To sprinkle

- icing sugar to taste

Let's cook

Prepare the shortcrust pastry: put the zest of 1/2 lemon and 130 g sugar in the mixing bowl and chop 10 Sec. Speed 10. Set aside.

Put in the mixing bowl 300 g plain flour, 100 g almond flour and mix 3 Sec. Speed 5.

Add 160 g cold butter, a pinch of vanilla, a pinch of salt mix 10 Sec. Speed 5.

Add the sugar with lemon set aside, an egg, 2 egg yolks and knead 10 Sec. Speed 5.

Remove the dough from the bowl, form a ball and let it rest in the refrigerator for 1 hour.

Prepare the cream: pour 400 g milk, 160 g restricted coffee, 130 g granulated sugar, 5 egg yolks, 40 g corn starch into the clean mixing bowl and cook 7 Min. 90C Speed 4.

Line a work surface with parchment paper, spread the cream, cover with cling film and let it cool.

Turn on the oven at 170C.

Line a 26 cm diameter baking sheet with parchment paper.

Roll out the pastry and cover the bottom and edges of the pan, cutting out the excess dough.

Cover with aluminum foil and fill with dried beans.

Cook for 10 Min. at 170C.

Make thin strips from the leftovers of the pastry.

Remove the beans and the aluminum, then fill the pastry shell with the coffee cream.

Form the classic diamond pattern with the shortcrust pastry strips and cook for 15 Min. at 170C.

Cool the tart and remove it from the pan.

Put on a suitable plate and sprinkle with powdered sugar.


The more the coffee is restricted, the more the crema will have an intense flavor :-)

You can also make the cream the day before. The important thing is that you keep it in the refrigerator!

Gluttony for connoisseurs: accompany the tart with a dollop of whipped cream just dusted with ground coffee :-D

Translated from the Crostata con crema al caffè Bimby
Copyright: Coffee custard pie Thermomix recipe from Thermomix Recipes
Photocredit: Thermomix Recipes