Princess Kitty's Lala-Land

Take a peek of what's inside PK's nut shell

Pastéis de Nata (Portuguese Custard Tart) June 9, 2009

Filed under: Recipes — PK @ 11:03 am
Tags: , , , ,
These tarts are best when baked in 1/3-cup muffin cups. However, since many manufacturers have increased the size of their standard tins, we also tested the tarts in 1/2-cup muffin cups. In those cups, the pastry dough doesn’t reach the tops, resulting in rather squat tarts.
tart

Active time: 40 min

Start to finish: 1 1/2 hr

Servings: Makes 24 small individual tarts.

Preheat oven to 425°F.

Ingredients 

Pastry

Frozen Puff Pastry Sheets – 1 box

Custard

Heavy Whipping Cream – 2 Cups

Evaportaed Milke – ½ Cup

Egg Yorks – 6

Granulated Sugar – 7 Table Spons

Vanilla Extract – 1 Teaspoon


Take a sheet of puff pastry and roll it into a loaf and chill it in the freezer until it becomes firm, but not frozen (about 20 minutes),  then cut each roll into 12 disc  from each log.  Gently flatten the disc with a rolling pin to increase its diameter. Press the disc into its cup, starting in the middle of the base and, working outwards, up the sides. The pastry will be thin. Cover the pans with plastic wrap and refrigerate. Tips: Trial and error has shown me, I will get 20 to 24 Pasteis out of these ingredients.  So my method is, I’ll cut the dough roll in half – 2 rolls (each for 6 Pasteis). Cut each half in halves again – 4 rolls (each for 3 Pasteis)  Now you have to cut each piece in three equally thick slices. I find it much easier this way.


In a small saucepan bring 2 cups of the heavy whipping cream  to a boil.  Add  7 tablespoons of sugar, stir until the sugar dissolved. Let stand while preparing the next step.  In small bowl, blend yolks with fork until smooth, pour in ½ cup of evaporated milk Add to cream mixture, stirring gently to combine.


Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity.


Bake in upper third of oven at 425°F until the edges of the custard are puffed and middle is still jiggly, about 9 to 12 minutes.


Move the tray to upper shelf and turn the over to boil, cook for another  3-5 min until the top of custard turn partially brown.


Cool completely in the tin. Best when eaten the same day.

About these ads
 

2 Responses to “Pastéis de Nata (Portuguese Custard Tart)”

  1. catty Says:

    i love love LOVE portuguese tarts!! :) when i find my baking brain cells I’m gonna have to give this one a go :)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
Follow

Get every new post delivered to your Inbox.