Background Image

Pasteis De Nata

0 0
Pasteis De Nata

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
for greasing Butter
500ml Whole Milk
1 Lemon zest only
1 Cinnamon Stick
70g Plain Flour
485g Caster Sugar
6 large Egg Yolks
2 x320g packs ready rolled All Butter Puff Pastry

Portuguese custard tarts - yum!

Cuisine:

Ingredients

Directions

Share

Pateis De Nata or Portuguese Custard tarts are perfect for this time of year and super quick to make if you cheat and buy your custard ! Alternatively this recipe describes how to make your own custard if you prefer or have the time.

Thank you Olive magazine for these little delights!

Steps

1
Done

Grease 22 holes of 2 standard 12-hole muffin tins generously with butter, then chill in the fridge.

2
Done

Put the milk in a pan with the strips of lemon zest and cinnamon. Heat to just simmering, let it cool a little, then remove the zest and cinnamon.

3
Done

Whisk a third of the milk into the flour in a small bowl to form a thin paste. Heat the remaining milk until boiling, then stir in the flour paste and cook, stirring constantly with a balloon whisk, for 2-3 minutes until thick.

4
Done

Put the sugar in a pan with 200ml water. Heat gently to melt the sugar, then turn up the heat and boil for 4-5 minutes until the syrup reaches the short thread stage. Gradually whisk it into the milk mixture to give a white liquid with a similar thickness to double cream. Don't worry if it's lumpy.

5
Done

Put the egg yolks in a large bowl and strain over the milk mixture, stirring all the time with the balloon whisk until combined. Set aside with cling film touching the surface.

6
Done

Heat the oven to 250C/230C fan. Unroll the pastry, remove the plastic lining sheet, then roll it back up. Cut each roll into 11 discs, then put one disc into each greased muffin hole swirl-side up. Carefully press the pastry up the sides with your fingers, working from the centre out, until the pastry just pokes over the top.

7
Done

Pour the custard into the pastry cases to 1cm below the top, then bake in the upper third of the oven for 15 minutes or until the pastry is golden and crisp

8
Done

Cool in the tin for 5 minutes, then gently lever out the tarts with a spoon and cool on a wire rack.

Zoe Negus

Chewy Amaretti Biscuits
previous
Chewy Amaretti Cookies
Padron Peppers
next
Padron Peppers
Chewy Amaretti Biscuits
previous
Chewy Amaretti Cookies
Padron Peppers
next
Padron Peppers