Portuguese Custard Tarts (Pasteis de Nata)

These little cakes are now found all over Portugal but originally come from Belem in Lisbon. Delicious with an expresso coffee, this recipe adds an extra sweetness to the tarts.

Method

Place the egg yolks, sugar and cornflour into a saucepan over a low heat and whisk. Gradually whisk in the creme fraiche or cream and milk until smooth. As it begins to thicken, remove from the heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with Clingfilm and set aside to cool.

Preheat the oven to 190C.
Lightly grease a 12 hole muffin tin.

Cut the pastry sheet in half, put one on top of the other and set aside for 5 minutes. Roll up the pastry tightly from the shorter side and cut into 12 rounds.

Lay each pastry round on a lightly floured surface and using a rolling pin, roll out each round to about 10cm in diameter.

Press the pastry rounds into the holes of the muffin tin and spoon the cooled custard into the pastry cases. Sprinkle with the brown sugar or a little maple syrup and bake for 20-25 minutes or until the pastry and custard are golden.

Leave the tarts in the tin for at least 5 minutes then transfer to a wire rack to cool.

Hints 'n' Tips

Comments

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I like your recipe, but I`m not so sure how you make the custard.
Make the custard before hand so it can cool.

Put egg yolks, sugar and cornflour into a saucepan and blend togther over a low heat. Mix in the creme fraiche (or cream)and milk until its all smooth. Keep mixing to avoid lumps. You may need to turn up or down the heat but as it begins to thicken, remove from the heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with Clingfilm and set aside to cool.Hope you enjoy them.
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