Nata pastries

Ingredients for 1 servings:

• 1 puff pastry, from the refrigerated section, approx. 40×20 cm
• 250 ml milk
• 250 ml soy milk (soy drink), with vanilla flavor
• 30 g butter
• 40 g flour
• 1 pinch of salt
• 170 g sugar
• 7 small egg yolks
• 1 small egg white
• 1 packet of vanilla sugar
• Butter-vanilla flavoring, 8 – 10 drops
• some butter for the mold
• some breadcrumbs, for the shape

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 53 minutes

Portuguese tarts

Remove the paper from the puff pastry, then reroll, starting at the short end, and chill. Frozen is best. The dough should be firm, but not frozen. Bring the milk and soy milk to a boil with the butter. When the milk boils, add the flour mixed with the sugar and salt, stirring well, and bring to a boil. Let it boil for at least 2 minutes, then remove from the heat. Grease a muffin tin with butter and dust with breadcrumbs. Cut the puff pastry into 18 evenly thick pieces. Flatten the pieces and then roll them out with a rolling pin on flour. They should be large enough to line the tins; it’s okay if they stick out a little over the edge. Stir the egg yolk, egg white, vanilla sugar, and butter vanilla flavoring into the pudding mixture. Pour the pudding into the batter-lined tins. Bake in an oven preheated to 225-250 degrees Celsius (425-480 degrees Fahrenheit) for about 9-13 minutes. They should start to get a little darker. Remove the tarts from the oven and let them stand for a while, then carefully remove them from the pan and let them cool on a wire rack.