Pasteis de Nata – pleasantly sweet

Ingredients for 1 servings:

• 1 pack of puff pastry from the refrigerated section
• 400 ml milk
• 1 tsp butter
• 1 tsp cinnamon powder, if desired
• 150 g sugar
• 1 packet of vanilla sugar (bourbon vanilla sugar)
• 30 g flour
• 1 pinch of salt
• 1 egg(s)
• 3 egg yolks
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Portuguese cream tarts, makes about 20 pieces

Bring the milk and butter to a boil. Meanwhile, combine the sugar, vanilla sugar, flour, and salt. Once the milk boils, add the flour and sugar mixture and mix. Simmer for another 2 minutes, until creamy. Remove from the heat and let cool slightly. Preheat the oven to 225°C (top/bottom heat). In the meantime, roll out the puff pastry on a lightly floured surface with a rolling pin until slightly thinner. It should measure 34 x 42.5 cm. Then cut out approximately 20 circles (8 – 8.5 cm in diameter) and place in muffin cups. There should be a rim about 1 cm high. Place the muffin cups on the baking sheet. Stir the three egg yolks and the whole egg into the cream mixture and then use a jug to spread it among the muffin cups. Be careful not to overflow. Once the oven is preheated, place the baking sheet inside. Bake for 12-15 minutes, until the puff pastry has risen, then turn on the broiler for another 3-5 minutes. The pasteis are ready when they have dark brown spots. Turn off the oven, open the door slightly, and let the pasteis cool slowly. The pasteis will shrink slightly as they cool. But don’t worry: They look exactly the same in Portugal! If you like, you can sprinkle cinnamon over them before serving.