PORTUGUESE COCONUT CUSTARD TARTS
This Portuguese coconut custard tarts recipe makes a dessert known as pasteis de coco. Like lttle coconut cupcakes with a dollop of jam.
Provided by David Leite
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve the cornstarch in 1/4 cup milk.
- In a food processor, shred the coconut flakes for 30 seconds.
- In a large bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, the remaining milk, the coconut, melted butter, and lemon extract, stirring well after each addition.
- Ladle the custard into the paper cups, filling each 1/4 inch from the top. Make sure to stir the custard frequently to keep the coconut evenly distributed. You'll be able to fill 10 to 11 liners.
- Bake for 25 to 30 minutes, until the coconut is nicely toasted. Cool completely in the muffin tin before serving. Originally published March 10, 1999.
Nutrition Facts : Calories 187 calories
JAMIE OLIVER'S PORTUGUESE CUSTARD TARTS
This super-simple custard tart recipe looks great, tastes amazing and is so quick to make - obrigado!
Provided by Smoke Signals
Categories Dessert
Time 40m
Yield 1 Dozen, 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Begin by preparing pastry shells.
- Lay puff pastries out flat, sprinkle with cinnamon and lightly rub it in to spread out and coat surface evenly.
- Roll up both pastry sheets and cut each into 6 even pieces.
- Stand up each piece on it's end and flatten down with fingers into disc shape, place disc's in standard muffin pan.
- Using fingers, spread each piece into a cup shape using the pan as a mold.
- Bake for 8-10 minutes at 400°F in oven on top shelf.
- While they're baking prepare custard mix.
- In a medium sized bowl mix together eggs, sugar, vanilla, creme fraiche and zest from 1 orange.
- Shells should still be a little soft and slightly puffed out when they come out of the oven - using a spoon, push back the pastry into the mold and into its cup shape so it can hold the custard.
- Fill each shell almost to the top with custard mix.
- Put custard-filled pastry shells back into 400°F oven on top shelf and bake for 8-10 minutes.
- While tarts continue baking prepare caramel topping.
- Heat up a medium sized saucepan on the stove over medium-high heat.
- Add sugar and juice from 2 oranges.
- Use care and caution when making caramel - it is like molten lava. Only use metal utensils while working with caramel as it will ruin wooden spoons and plastic could melt.
- Continuously watching pot and stir occasionally to prevent burning, sugar will melt and bubble as it cooks.
- Caramel is ready once it turns a nice amber color and should be done around the same time the tarts are finished baking.
- Move tarts onto wire rack to cool. Using a spoon, drizzle caramel over top of each tart.
Nutrition Facts : Calories 711.6, Fat 47.5, SaturatedFat 17.6, Cholesterol 116.3, Sodium 243.4, Carbohydrate 63, Fiber 2.2, Sugar 23.6, Protein 9.1
PORTUGUESE CUSTARD TARTS - PASTEIS DE NATA
These are delicious Portuguese Custard Tarts.
Provided by John J. Pacheco
Categories World Cuisine Recipes European Portuguese
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
- In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
- Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top
Nutrition Facts : Calories 335.9 calories, Carbohydrate 38.7 g, Cholesterol 104 mg, Fat 18.2 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 5 g, Sodium 114.2 mg, Sugar 18.5 g
PORTUGUESE CUSTARD TARTS
Make and share this Portuguese Custard Tarts recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 30m
Yield 12 tarts
Number Of Ingredients 7
Steps:
- Preheat oven to 220 Degrees Celsius.
- Cut each sheet into 4 10cm circles, line 1/2 cup muffin pan with dough. Refrigerate.
- Stir custard powder, sugar and 1/2 cup cream until smooth.
- Stir in zest and essence.
- Bring remaining cream to boil in saucepan.
- Stir quickly into custard mixture.
- Stir over low heat 2 minutes until thickened.
- Cool 5 minutes and pour into prepared cases.
- Bake in middle oven 15 minutes.
- Dust with icing sugar to serve.
PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)
These custard tarts are absolutely delicious! I got this recipe off allrecipes, submitted by John J. Pacheco, and wanted to put it here for safe keeping. Hope he doesn't mind. You could probably substitute vanilla extract for the vanilla bean. I liked the fact that this recipe uses milk istead of heavy cream.
Provided by C. Taylor
Categories Tarts
Time 40m
Yield 12 tarts
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
- In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
- Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top.
PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)
This slightly streamlined recipe for the world-famous pasteis de nata, or Portuguese custard tarts, uses just few basic ingredients but requires numerous steps and a certain amount of finesse. The results are so worth it, though, you'll want to make a double batch. The extra moisture inside the sticky dough, activated by a very hot oven, creates the signature flaky, buttery, crispy crust, which encases a custard subtly scented with lemon, cinnamon, and vanilla.
Provided by Chef John
Categories World Cuisine Recipes European Portuguese
Time 4h
Yield 12
Number Of Ingredients 14
Steps:
- Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
- Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
- Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
- Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
- Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
- Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
- Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
- Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
- Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
- Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
- Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
- Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
- Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 25.2 g, Cholesterol 125.2 mg, Fat 10.6 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 98.3 mg, Sugar 14.1 g
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