Pastéis De Nata

Dough:

1. First knead the flour, butter, salt and honey with your hands until crumbly. Then add the ice-cold water in several small portions and continue kneading until you have a firm, smooth and elastic dough. Shape this into a ball, cut it crosswise 1 cm deep and fold the 4 parts apart so that a square is created. Roll it out to a size of 20 x 20 cm, wrap it in cling film and place on a smooth surface in the refrigerator for 1 hour.

Butter platter:

1. Mix the nut and flour together well, put them in a small breakfast bag and roll them out into a 1 cm thick, 14 x 14 cm square. Also cool the butter plate on a smooth surface for 30 minutes.

Making puff pastry:

1. After the cooling time, remove the dough and butter plate from the foil. Place the sheet of dough on the lightly floured worktop and place the butter plate on it so that its 4 corners always point to a straight edge. Then fold the 4 dough triangles sticking out like an envelope over the butter plate. You should really cover them completely. Then use a rolling pin to roll out the square (attention, but really only in one direction!) From the top to the bottom edge to form a 1 cm thick rectangle. Then fold one of the narrow sides 1/3 over the middle and the opposite one over it. Now you have a 3-layer, small rectangle called a 3-layer tour). This is then placed in front of you so that the two narrower sides are above and below and it is rolled out again – again only from top to bottom – 1 cm thick. But now both narrow sides are folded up to the middle (looks like an open book) and then folded up. Now you have a small 4-layer rectangle (called a 4-layer tour). Wrap the dough package in cling film and place in the refrigerator for at least 2 – 3 hours. It would even be ideal overnight, but it doesn’t have to be.
2. After the cooling time, repeat the 3 and 4-layer tour again and cool the dough package for the last 2 hours.

Custard Cream:

1. Put the egg, egg yolks, sugar, vanilla flavor, starch and salt in a cold saucepan and mix with a whisk to a smooth mass. When it is free of lumps, stir in the milk, heat the mixture while stirring and add the butter. When it starts to boil, turn the heat down halfway and keep stirring until the mixture becomes thick and thick. Then turn off the heat and stir for another 1 minute so that the starch can boil sufficiently. Then pour the pudding cream into a bowl, “seal” its surface airtight with cling film so that no skin can form, and let it cool down at room temperature.

Completion of tartlets:

1. Preheat the oven to 225 ° O / bottom heat. Butter the 12 hollows of a muffin tin (capacity of the hollows approx. 90 ml). Roll out the dough 3 mm thin, cut out 12 circles of 10 cm in diameter and press them into the hollows. If only 11 can be cut out, then use the remnants of the dough to line a mold. Please never knead and roll out the leftover puff pastry again. “That is nüscht” … ;-)) Then pour in the pudding cream and slide the tray on the 2nd rail from below into the oven. The baking time is 15-17 minutes. The tartlets should only be stored in a cool place. They are not suitable for freezing, otherwise the pudding mixture will become cheesy and draw moisture.

Tip:

1. If you don’t want to make the puff pastry yourself, you need 270 g of finished product.