![]() ![]() Press each piece of puff pastry down and up onto the sides of the muffin holes until evenly distributed. The crispiness of the pastry will be gone by the next day or so. The filling ingredients and method, I tried to keep as authentic as possible to create the creamiest, most delicious custard.Įnjoy them warm and freshly baked if possible. I however opted for the pre made puff pastry. If you are able or prefer to make to make your own puff pastry for this recipe, then go for it too. Traditional recipes are made using homemade puff pastry. These little delights can be served with a dusting of powdered sugar and a pinch of cinnamon. Pastéis de Nata are Portuguese custard tarts made with puff pastry and filled with egg custard.Īs it bakes, the filling thickens, the crust gets crispy, and those golden brown spots appear on the top of the custard. What are Portuguese Custard Tarts - Pastéis de Nata? This combination creates that amazing authentic flavor. The custard is flavored with cinnamon and a hint of lemon. It is thickened instead with plain flour and the creamy texture is from the combination of the thickened milk, syrup and egg yolks. This custard is made without corn flour, cream or vanilla extract. With a cinnamon and citrus flavored custard nestled in a flaky puff pastry crust they are highly addictive, so don't expect to stop at just 1 or 2 or 3 □ ![]() Best served chilled.Portuguese custard tarts with puff pastry or “pasteis de nata” are a specialty pastry all over the beautiful country of Portugal. Cool for 5 minutes in the tin before removing. Return to the oven and bake for a further 15-20 minutes or until the custard is firm, with a slight wobble. Carefully pour the prepared custard into the pastry cases, then sprinkle a little freshly grated nutmeg over each. Reduce the oven temperature to Fan130oC/150oC/Gas Mark 2. Remove the paper and beans and bake for a further 5 minutes or until the pastry is pale golden and the bases are dry. Place the muffin tin on a baking tray and bake for 10 minutes. Line each pastry case with baking parchment and baking beans. Push it neatly into the base and sides of each to tart case. Carefully push the pastry rounds into the holes, trying not to stretch the pastry too much. ![]() Repeat to roll out 12 circles of pastry the same way.īutter the base and sides of each of the 12 holes of a muffin tin - this ensures the pastry doesn’t stick. When it is about 2 mm thick, use a 10cm/4in plain cutter (or draw around a saucer if you prefer) to press out 3 rounds of pastry, rerolling pastry if necessary. Take the first piece and thinly roll it out, dusting the work top and rolling pin with flour. To line the tins with pastry: Cut the dough into four pieces. Return it to the pan, then place a fine meshed sieve over the jug and pour the mixture back through the sieve. Remove the milk from the heat, then pour it over the eggs and stir well. Place the eggs and egg yolks in a large jug add the sugar and vanilla essence and beat together until creamy. Meanwhile for the filling: Pour the milk and cream into a pan and slowly bring to the boil. Alternatively, place the dry ingredients in a bowl and rub in the butter using your fingertips.Īdd the egg to the pastry crumb mix and blitz in the processor or stir in with a knife, until the mixture comes together and forms a ball. To make the pastry: Place the flour, icing sugar, salt and butter in a food processor and blitz until it looks like breadcrumbs. ![]()
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