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 (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
PORTUGESE CUSTARD TARTS
My version of the yummy traditional tarts found in Portugal
Provided by kazshaw
Time 1h
Yield Makes Tartlets
Number Of Ingredients 7
Steps:
- Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6
- Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
- Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
- Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
- Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
- On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
- Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.
EASY PORTUGUESE CUSTARD TARTS
These flawlessly authentic Portuguese custard tarts provide a delicious hit of sugar, vanilla and crisp pastry.
Provided by Bruno Pinho
Categories Cakes and baking
Yield Makes 10
Number Of Ingredients 9
Steps:
- Preheat the oven to its highest setting, or at least 230C/210C Fan/Gas 8.
- To make the sugar syrup, bring the sugar, cinnamon and lemon rind to the boil in a saucepan with 250ml/9fl oz water. Reduce the heat until the mixture is simmering, then simmer for 3 minutes. Set the syrup aside until completely cool. Once cool, discard the cinnamon stick and lemon rind.
- To make the custard, mix the flours together in a bowl. Pour in a splash of milk and stir with your finger until combined.
- Bring the remaining milk to the boil in a saucepan over low heat, stirring regularly. Gradually add the boiled milk to the flour and whisk for 1 minute, or until smooth and well combined. Slowly whisk in the sugar syrup. Whisk in the egg yolks, whole egg and vanilla seeds until smooth. Set aside.
- Roll out the pastry onto a lightly floured work surface to a rectangle measuring approximately 50x30/20x12in, but more importantly to a thickness of 1mm. With the longest edge of the pastry rectangle facing you, roll the pastry as tightly as possible, brushing it from right to left with water as you go. Cut the pastry roll into 2cm/¾in-thick discs.
- Place the discs in the holes of a muffin tin and massage them with a circular motion using a wet thumb, until the pastry rises up the sides of the holes in the tray. Make sure you don't make any holes in the pastry.
- Fill the pastry cases with the custard until they are almost, but not quite, full.
- Bake for 20 minutes, or until the pastry has risen and the surface of the custard is scorched. Set aside to cool for at least 10 minutes before serving to allow the custard to set slightly.
PORTUGUESE CUSTARD TART RECIPE
An authentic recipe for the most delicious Portuguese custard tarts.
Provided by Victor
Categories Dessert
Time 1h30m
Number Of Ingredients 13
Steps:
- To make the dough, place the flour, salt, and water in the bowl of a stand mixer fitted with a hook. Mix for about 30 seconds until soft and pillowy dough forms that cleans the side of the bowl.
- Place the dough on a generously floured work surface. Pat the dough into a 6-inch square using a pastry scraper. Sprinkle with flour, cover with plastic wrap, and let the dough rest for 15 minutes.
- Roll the dough into an 18-inch square. Use the scraper to lift the dough and add flour underneath to avoid the dough sticking.
- Brush excess flour off the top of the dough, trim any uneven edges, and using a small offset spatula dot and then spread the left two-thirds of the dough with a little less than one-third of the butter to within 1 inch of the edge.
- Neatly fold over the unbuttered right third of the dough (using the pastry scraper to loosen it if it sticks), brush off any excess flour, then fold over the left third. Starting from the top, pat down the packet with your hand to release air bubbles, then pinch the edges closed. Brush off any excess flour.
- Turn the dough packet 90 degrees to the left so the fold is facing you. Lift the packet and flour the work surface. Once again roll out to an 18-inch square, then dot and spread the left two-thirds of the dough with one-third of the butter, and fold the dough as in steps 4 and 5.
- For the last rolling, turn the packet 90 degrees to the left and roll out the dough to an 18-by-21-inch rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface.
- Using the spatula as an aid, lift the edge closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight.
- Now make the custard. In a medium bowl, whisk the flour and 1/4 cup of the milk until smooth. Set aside.
- Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F (100°C). Do not stir.
- Meanwhile, in another small saucepan, scald the remaining 1 cup milk. Whisk the hot milk into the flour mixture.
- Remove the cinnamon stick then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside.
- Assemble and bake the pastries
- Heat the oven to 550°F (290°C) with two baking stones inside for at least one hour. Remove the pastry from the refrigerator and roll it gently back and forth on lightly floured work surface until it's about an inch in diameter and 15 inches long. Cut it into scant 1.25-inch pieces. Place the dough pieces cut-side down into each of the the 12 cups of the 12-cup aluminum muffin pan (each cup measuring about 2.5" by 1.5"). Let the dough pieces often several minutes until they become soft and pliable.
- Dip your thumbs into the water, then press straight down into the middle of the dough piece. Flatten it against the bottom of the cup to a thickness of about 1/8 inch, then smooth the dough up the sides and create a raised lip about 1/8 inch above the pan. The pastry sides should be thinner than the bottom.
- Fill each cup 3/4 full with the slightly warm custard. Bake the tarts until the edges of the dough are frilled and brown, about 10-12 minutes.
- Remove from the oven and allow the tarts to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Repeat the steps with the remaining dough and custard mix.
- Serve and enjoy. Optionally, sprinkle the tarts generously with powdered sugar, then cinnamon before serving.
Nutrition Facts : Calories 350 kcal, Carbohydrate 41 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 140 mg, Sodium 201 mg, Sugar 23 g, ServingSize 1 serving
PORTUGUESE CUSTARD TARTS
Steps:
- Pour the egg yolks, sugar and cornstarch into a saucepan and whisk them together. Gradually beat in the cream and milk until smooth. Place the pan over medium heat, and stirring constantly, cook until the mixture thickens and comes to a boil. Switch off the heat, and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and leave out to cool.
- Preheat the oven to 375 degrees F. Lightly grease a 12-count muffin pan.
- Halve the puff pastry sheet horizontally. Set one half on top of the other, and set it aside for 5 minutes. Tightly roll up the puff pastry from short end to short end. Cut the puff pastry log into 12 (1/2-inch) rounds. Lay each piece on a lightly floured surface, and using a rolling pin, flatten out each round until they are 4-inches in diameter. Press each round into each muffin pan. Spoon the cooled custard into the pastry cases, and bake until the pastry and custards are golden, about 20 to 25 minutes. Leave the tarts in the pan for 5 minutes, and then remove and transfer to a wire rack to cool completely.
PASTéIS DE NATA ~ PORTUGUESE CUSTARD TARTS
This pastéis de nata recipe makes as-close-to-authentic Portuguese custard tarts with a rich egg custard nestled in shatteringly crisp pastry. Tastes like home, even if you're not from Portugal. Inspired by a recipe from Alfama Restaurant.
Provided by David Leite
Categories Dessert
Time 2h30m
Number Of Ingredients 13
Steps:
- In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft, pillowy dough forms that pulls away from the side of the bowl, about 30 seconds.
- Generously flour a work surface and pat the dough into a 6-inch (15-cm) square using a pastry scraper. Flour the dough, cover with plastic wrap, and let it rest at room temperature for 15 minutes.
- Roll the dough into an 18-inch (46-cm) square. As you work, use the scraper to lift the dough to make sure the underside isn't sticking to your work surface.
- Brush the excess flour off the top of the dough, trim any uneven edges, and, using a small offset spatula, dot and then spread the left 2/3 portion of the dough with a little less than 1/3 of the butter being careful to leave a 1 inch (25 mm) plain border around the edge of the dough.
- Neatly fold the unbuttered right 1/3 of the dough (using the pastry scraper to loosen it if it sticks) over the rest of the dough. Brush off any excess flour, then fold over the left 1/3 of the dough. Starting from the top, pat down the dough with your hand to release any air bubbles, and then pinch the edges of the dough to seal. Brush off any excess flour.
- Turn the dough 90° to the left so the fold is facing you. Lift the dough and flour the work surface. Once again roll it out to an 18-inch (46-cm) square, then dot the left 2/3 of the dough with 1/3 of the butter and smear it over the dough. Fold the dough as directed in steps 4 and 5.
- For the last rolling, turn the dough 90° to the left and roll out the dough to an 18-by-21-inch (46-by-53-cm) rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface of the dough.
- Using the spatula as an aid, lift the edge of dough closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight. (The pastry can be frozen for up to 3 months.)
- In a medium bowl, whisk the flour and 1/4 cup milk (60 ml) until smooth.
- Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F (104°C). Do not stir.
- Meanwhile, in another small saucepan, scald the remaining 1 cup milk (237 ml). Whisk the hot milk into the flour mixture.
- Remove the cinnamon stick and then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside. The custard will be thin; that is as it should be. (You can refrigerate the custard for up to 3 days.)
- Place an oven rack in the top third position and heat the oven to 550°F (290°C). Remove a pastry log from the refrigerator and roll it back and forth on a lightly floured surface until it's about an inch (25 mm) in diameter and 16 inches (41 cm) long. Cut it into scant 3/4-inch (18-mm) pieces. Place 1 piece pastry dough, cut side down, in each well of a nonstick 12-cup mini-muffin pan (2-by-5/8-inch [50-by-15-mm] size). If using classic tins, cut the dough into generous 1-inch (25-mm) pieces. Allow the dough pieces to soften several minutes until pliable.
- Have a small cup of water nearby. Dip your thumbs in the water, then straight down into the middle of the dough spiral. Flatten it against the bottom of the cup to a thickness of about 1/16 inch (1.5 mm), then smooth the dough up the sides and create a raised lip about 1/8 inch (3 mm) above the pan. The pastry bottoms should be thinner than the tops.
- Fill each cup 3/4 full with the cool custard. Bake the pastries until the edges of the dough are frilled and brown, about 8 to 9 minutes for the mini-muffin tins, 15 to 17 minutes for the classic tins.
- Remove from the oven and allow the pasteis to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Sprinkle the pasteis generously with confectioners' sugar, then cinnamon and serve. Repeat with the remaining pastry and custard. These are best consumed the day they're made.
Nutrition Facts : ServingSize 1 pastel, Calories 83 kcal, Carbohydrate 17 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 28 mg, Sodium 20 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 2 g
PORTUGUESE CUSTARD TARTS
Try these typical Portuguese Custard Tarts. Filled with a delicious cream sprinkled with cinnamon and sugar, it's impossible to resist.
Provided by Food From Portugal
Categories Dessert
Time 1h15m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Grease muffin pans with margarine.
- Place the puff pastry over a table dusted with flour. Dust the pastry with a little more flour and roll out the pastry into a rectangle shape with a rolling pin. Roll the pastry from one end to the other and cut in round slices with 4 centimeters / (1 1/2 inches). Put the slices within the muffin pans and press the center of the pastry with fingers until fill completely the muffin pans, set aside.
- In a bowl, dissolve the corn starch in 50 ml / (3 1/3 tablespoons) milk.
- In a saucepan, pour the remaining milk, lemon peel, cinnamon stick, the dissolved corn starch and sugar. Stir and bring to low heat, stirring occasionally. When starts boiling, remove the lemon peel and the cinnamon stick (reserve both). Turn off the heat and add the egg yolks one by one, stirring constantly. Add the lemon peel and the cinnamon stick and place back over low heat until obtain a creamy mixture, about 3 to 4 minutes, stirring occasionally.
- Meanwhile, preheat the oven to 180ºC / (350ºF).
- Turn off the heat, remove the lemon peel and the cinnamon stick and pour the cream in the muffin pans. Bake for about 30 minutes.
- Remove from oven, unmold and let cool. Sprinkle with cinnamon and powdered sugar and serve.
Nutrition Facts : Calories 256.3, Fat 13.7, SaturatedFat 4.1, Cholesterol 75.4, Sodium 89, Carbohydrate 29.7, Fiber 0.4, Sugar 14.4, Protein 4.1
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 RECIPE BY TASTY
Here's what you need: caster sugar, water, cinammon sticks, milk, double cream, egg yolks, egg, vanilla extract, corn flour, puff pastry
Provided by Ellie Holland
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 220°C (425°F).
- In a small pan, place the sugar, water, and cinnamon stick. Simmer for 3 minutes and set aside.
- Combine milk and cream in a saucepan and place over a medium heat. Bring mixture to a boil, then remove from the heat and set aside.
- To a large bowl, add the egg yolks, whole egg, vanilla extract, and corn flour. Whisk until fully combined and no lumps remain.
- Temper the egg mixture by introducing the hot milk and cream in two 100 milliliter batches, then whisk.
- Return mixture to the saucepan and place over a low-medium heat. Whisk continually until mixture thickens. Turn off heat.
- Remove cinnamon stick from the syrup and slowly trickle into the custard, whisking continually.
- Lightly flour a work surface and cut puff pastry into 12 equal pieces.
- To a lightly greased muffin tin, push each piece of puff pastry down and up into the sides of the muffin holes until evenly distributed.
- Pour custard into each muffin tin so each one is three quarters full. Bake for 16-20 minutes until golden and brown.
- Serve warm with a dusting of icing sugar and a sprinkle of cinnamon.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 34 grams, Fat 24 grams, Fiber 0 grams, Protein 8 grams, Sugar 13 grams
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PORTUGUESE CUSTARD TARTS (PASTéIS DE NATA) RECIPE ...
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3.6/5 (9)Category Sweet Tart RecipesCuisine Spanish RecipesCalories 241 per serving
- Grease 22 holes of 2 standard 12-hole muffin tins generously with butter, then chill in the fridge. 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. 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.
- 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.
- 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.
- Heat the oven to 250°C/ 230°C fan/gas 9½. 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.
PORTUGUESE EGG TARTS RECIPE - BON APPéTIT
From bonappetit.com
3.8/5 (21)Estimated Reading Time 8 minsServings 12
- Using your hands, mix salt, 1 cup flour, and ½ cup water in a large bowl until a shaggy dough forms. Knead until dough is elastic but still very sticky, about 5 minutes (alternatively, beat on medium speed in a stand mixer fitted with the paddle attachment until dough pulls away from sides of bowl, about 3 minutes). Wrap in plastic and let sit 30 minutes to relax gluten.
- Make sure your butter is softened to the consistency of sour cream (you can put it in a bowl and give it a stir). Generously flour (really, use a lot of flour) a clean work surface. Place dough on surface and dust with flour; lightly coat rolling pin with flour. Roll dough out to a 12" square (it will be quite thin), flouring surface as needed to prevent dough from sticking.
- Brush excess flour off dough. Imagine dough is made up of 3 equal columns. Using a small rubber spatula, spread 2½ Tbsp. butter over the left and center columns, leaving a ½" border around the edges (it should look like a slice of toast that’s been buttered on the left two-thirds). Lift up the right, unbuttered column and fold it over the middle column, then fold the far left column over the middle, as though you were folding a letter into thirds. Rotate dough 90° counterclockwise; the sides and top edge will be open.
- Generously flour work surface and dough. Roll out again to a 12" square. Repeat buttering and folding process. Again rotate folded dough 90° counterclockwise, flouring surface as needed. Roll dough out a third time to a 12" square (it’s worth it; we promise!). Spread remaining butter over surface of dough, leaving a ½" border. Starting with the long side closest to you, tease up edge of dough with a bench scraper and tightly roll it away from you into a log, brushing excess flour from the underside as you go. This dough is very forgiving—if there are any small holes, don't worry about it. When you get to the end, wet edge of dough just before you roll it so that it sticks. Trim both ends to clean up the edges, cut log in half crosswise, then wrap both pieces in plastic wrap (you should have two 6" logs). Chill 1 log at least 3 hours; transfer remaining log to freezer for another use (this amount of dough makes enough for 24 tarts; freeze the extras for your future crispy tart needs).
PORTUGUESE CUSTARD TARTS MADE EASY | RECIPES MADE EASY
From recipesmadeeasy.co.uk
4.8/5 (6)Total Time 50 minsCategory BakingCalories 250 per serving
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease a 12 hole bun or muffin tin.
- Unroll the pastry and remove the lining sheet, then reroll to form a log of pastry. Cut into 1.5cm (½in) thick slices.
- Lay each piece on a lightly floured surface and roll out each round until they are 9cm (3½in) in diameter. Press each round into the prepared tin.
- Place the custard powder and sugar in a bowl with the vanilla paste and egg yolks. Add a little milk and whisk to form a smooth paste.
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Reviews 2Servings 18Cuisine CuisineEstimated Reading Time 3 mins
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Estimated Reading Time 2 minsTotal Time 1 hr 45 mins
- Pour the boiled milk through a strainer onto the flour mixture and mix vigorously with a whisk until mixture thickens
- Slowly Add in the egg yolks one at a time continuously mixing until egg yolks are well combined in the mixture and set aside
PORTUGUESE EGG TARTS - TASTYCOOKERY
From tastycookery.com
Servings 12Category Dessert
- Heat oven to 375°F/190°C/gas mark 5. Prepare 12 muffin cups by greasing them. After that, line sides and bottom of each cup with puff pastry.
- Mix sugar, ½ vanilla bean, cornstarch, and milk in a deep pan. Stirring, cook the mixture over medium-high until it turns thick. Place egg yolks in a medium-sized bowl. Add the ½ cup of the milk mixture. After that, pour the egg mixture into the pan, whisking it. Cook the mixture, stirring it until it gets thick. After that, remove vanilla from the pan.
PORTUGUESE CUSTARD TARTS BY BILL GRANGER - NOT QUITE NIGELLA
From notquitenigella.com
5/5 (6)Published 2007-11-26
- Put the egg yolks, sugar and cornflour in a pan and whisk together. Gradually whisk in the cream and milk until smooth.
- Place the pan over a medium heat and cook, stirring occasionally to make sure that it doesn't catch at the bottom, until the mixture thickens and comes to the boil.
- Cut the pastry dough sheet in half, put one half on top of the other and set aside for 5 minutes. Roll up the pastry tightly from the short end and cut the pastry log into 12 x 1cm rounds.
- Press the pastry rounds into the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden.
PORTUGUESE CUSTARD TARTS – THE TASTE KITCHEN
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- Lightly grease a 12 hole muffin tin and preheat oven to 200 ̊C. Put the egg, yolks, sugar and corn our in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
- Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in the vanilla essence.
- Cut the pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
- On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
- Spoon in the cooled custard and bake for 20-25 minutes until golden on top. Leave to cool in the tin for 5 minutes then move to a cooling rack to finish cooling or serve warm.
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