Apple Vanilla Natas

Ingredients for 8 servings:

• 1 pack of puff pastry, fresh
• 2 tbsp butter
• 3 tbsp sugar
• 5 tbsp lemon juice
• 2 small apples
• 250 ml milk
• 1 vanilla pod(s)
• 130 g sugar
• 2 tbsp, leveled flour
• 1 pinch of salt
• 1 pinch(s) cinnamon powder
• 3 egg yolks
• 1 egg(s)
• 75 g almond flakes
• some powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 1 hour 13 minutes

Pastéis de Nata – delicious Portuguese vanilla tarts

Peel the apples and cut them into very small cubes. Heat the butter, 3 tablespoons of sugar, and lemon juice in a pan. Simmer the apples for 3-4 minutes, then add a little cinnamon. Drain the apples in a sieve, reserving the apple juice. Using a cappuccino cup, cut out eight circles from the puff pastry, place the circles in greased muffin cups, and refrigerate. Heat the milk in a saucepan and bring to a boil with the vanilla seeds and vanilla pod. Remove the pan from the heat and stir in the flour, a pinch of salt, and 150g of sugar. Bring back to a boil. Remove the vanilla pod. Remove the pan from the heat again and stir in the egg and egg yolk. Bring to a boil again, stirring frequently, until creamy. Place the apples on the bottom of the puff pastry and then cover with the vanilla cream, up to the edges. Bake the natas at 225°C (425°F) top and bottom heat for 10 minutes. Remove the muffin tray. Mix the almond flakes with the apple sauce and spread them on top of the natas. Return the baking sheet to the oven and bake for another 8 minutes. Let the natas cool and serve dusted with powdered sugar.