Pasteis de Nata (Portuguese Custard Tarts)
This recipe is a combination/adaptation of two found at epicurious.com and allrecipes.com. While I found them intimidating to make the first time, they are not terribly difficult and are unbelievably delicious."I made this the other day and served it to my business partner who is Portuguese. She asked me where I bought them. She couldn't believe that I made them. Said they were pretty darn close to the ones she buys at her little Portuguese Bakery. " - Jujufroggiebaby
Yield: 12 Ready in 50 minutes
123 people trying soon
Verified by stevemur
|-- Tart Shells --|
|2 sheetsPC butter puff pastry; defrosted, but quite cold|
|1 tablespoonButter; melted|
|-- Custard --|
|1/2 cupGranulated sugar|
|1 tablespoonAll purpose flour|
|1 1/4 cupsHeavy cream|
|1/2 smalllemon; Zested, finely grated (approx. 5/8t)|
|4 largeEgg yolks|
|-- Topping --|
|1/2 tablespoonIcing sugar|
|1/4 teaspoonGround cinnamon|
Pasteis de Nata (Portuguese Custard Tarts) Preparation
Preheat oven to 425 F. Lightly grease 12 muffin cups with melted butter.
Using a biscuit cutter, cut puff pastry into twelve 3" rounds. With your hands, gently stretch the rounds out until they are approximately 4" in diameter and place one round in each muffin cup. Press pastry into bottom and sides of the cups; they should be lined to within approximately 1/4" of the top.
Whisk together sugar and flour in a 3-quart heavy saucepan, then whisk in remaining custard ingredients and cook over moderate heat, stirring constantly, until bubbles just start to appear on the surface, about 10 minutes. Transfer custard to a bowl and cool, whisking occasionally, until just warm, about 15 minutes.
Fill pastry cups with custard (about 2 - 3T each) and bake in upper third of oven until pastry is deep golden, about 20 minutes. Custard should be starting to brown and there may be the odd burned bit on the edges.
Cool tarts slightly (in the muffin tin) on a rack, about 10 minutes. Remove from tin, then sift first icing sugar, then cinnamon, over tarts. Serve warm or at room temperature.
Start checking the tarts at about 15 minutes and check every 5 minutes until they're ready.
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