John Myers
Pasteis De Nata – Portuguese Custard Tarts
The perfect pasteis de nata – portuguese custard tarts recipe with a picture and simple step-by-step instructions.
- 1 Puff pastry roll
- 4 Egg yolk
- 6 tbsp Sugar
- 2 tbsp Cornstarch
- 200 Milliliters Milk
- 200 Milliliters Cream
- 1 Pc. Lemon peel
- 1 Pc. Cinnamon stick
- Mix the milk with the corn starch well. Mix the egg yolks with the sugar well.
- Grease pudding molds (7 cm in diameter, approx. 3.5 cm high) or muffin molds with butter. Unroll the puff pastry to remove the release paper and now firmly, with a little pressure, roll it up again and then cut into 1.5 cm wide pieces. Place this on the bottom of the form and spread it from below, to the side, with your thumb. The dough should be distributed very thinly at the bottom of the mold and not much thicker on the sides. Line up all the molds on a baking sheet.
- Add the milk mixture with 1 slice of lemon peel (without the white skin) and the cinnamon stick to the saucepan and stir slowly and slowly heat. Then stir in the sugar-egg mixture and keep stirring, continuing to heat. Finally mix in the cream and continue to heat while stirring continuously. Lemon slice and cinnamon stick are now removed again and as soon as it becomes creamy, i.e. a little thick, you can take the pot off the stove. Do not let it boil!
- Preheat the oven to 180 ° C hot air! Now you can fill the molds lined with dough with the cream. You can use a tablespoon for this. The molds should be no more than three quarters full, as the dough slips down when baking and the cream arches up while simmering.
- Put the baking sheet with the molds in the oven for about 25 minutes. Depending on how brown you want the pudding layer to be. It resulted in 19 particles!
- Bon appetit !!! Bom Apetite !!!
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