Portuguese Custard Tarts (Pastéis de Nata)
Crisp, flaky puff pastry cases filled with a silky vanilla custard and finished with a dusting of icing sugar and cinnamon — a faithful homage to the iconic Pastéis de Nata.
Ingredients
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Puff Pastry⚖ 375 g 💧 535.7 ml 🥛 2¼ cup
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Caster Sugar⚖ 250 g 💧 294.1 ml 🥛 1¼ cup
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Whole Milk⚖ 515 g 💧 500 ml 🥛 2⅛ cup
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Egg Yolks⚖ 72 g 4 pcs
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Corn Flour⚖ 50 g 💧 86.2 ml 🥄 5¾ tbsp
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Eggs⚖ 100 g 🥚 2 pcs
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Icing Sugar⚖ 23.7 g 💧 29.6 ml 🥄 2 tbsp
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Plain Flour⚖ 17.7 g 💧 29.6 ml 🥄 2 tbsp
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Vanilla⚖ 3 g 💧 3.4 ml 🥄 ⅔ tsp
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Cinnamon⚖ 3 g 1 pcs
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Lemon Zest⚖ 6 g 2 pcs
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Cinnamon⚖ 1 g ⅓ pcs
Total nutrition
4098 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Mix the plain flour and icing sugar together and use the mixture to dust your work surface. Roll the puff pastry out into a 45 × 30 cm rectangle, then roll it up lengthways to form a long sausage shape. Cut the roll into 24 wheels, each about 1–2 cm thick.
- Using a rolling pin, lightly roll each wheel into a circle large enough to line the holes of two 12-hole non-stick fairy cake tins. Press each circle into the tin, moulding the pastry up the sides to form thin cases. Refrigerate until needed.
- Preheat the oven to 220 °C (fan 200 °C / gas 7). To make the infused syrup, combine 250 g caster sugar with 200 ml water, the lemon zest strips and the cinnamon stick in a saucepan. Bring to the boil, then reduce until syrupy. Allow to cool, then remove and discard the cinnamon stick and lemon zest.
- In a large saucepan, whisk the 2 whole eggs, 4 egg yolks and 50 g cornflour together until smooth. In a separate pan, heat 500 ml whole milk with the seeds from the vanilla pod until just below boiling point. Gradually pour the hot milk over the egg and cornflour mixture, then cook over a low heat, whisking continuously, until the custard begins to thicken. Whisk in the cooled sugar syrup and continue whisking until the custard is slightly thickened.
- Pour the custard through a fine sieve, then ladle it into the chilled pastry cases. Bake for 15 minutes until the pastry is golden and the custard tops have darkened in patches.
- Allow the tarts to cool completely in the tins. Before serving, sift over a little icing sugar and ground cinnamon.
Source:
TheMealDB
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