Pastel de Nata with loquat

Ingredients for 1 servings:

• 500 g puff pastry, rolled, frozen
• 20 medlars (loquats)
• 30 g butter
• 3 tbsp, heaped sugar
• 1 lemon(s), squeezed
• 1 handful of almond flakes, n. B.
• ¼ liter of milk
• 2 tbsp, leveled flour
• 5 tbsp, heaped sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 egg yolks

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

fruity pudding tarts, sweet

Thaw the rolled puff pastry, unroll it, remove the foil, and reroll it. Cut the dough into 12 slices. Roll each slice out into a circle about 12 cm in diameter on a floured surface using a floured rolling pin and place it in a greased muffin tin, covering the bottoms and edges of the holes. Squeeze the lemon and squeeze the juice into a small bowl. Wash the loquats, cut them open, remove the seeds, and skin them. Immediately add the loquats to the lemon juice, tossing them frequently to prevent them from browning. Place the butter and sugar in a small saucepan and melt, but do not allow them to caramelize. Add the loquats and lemon juice, bring to a boil, and simmer for 7-8 minutes over low heat. Drain the loquats and reserve the liquid. Preheat the oven to 220°C. Make a pudding with milk, flour, sugar, vanilla sugar, and a pinch of salt. Once boiling, remove from heat and add the egg yolks while stirring. Bring the pudding back to a boil while stirring and let it simmer slightly. Set the pudding aside. Divide the drained loquats into the puff pastry cases. Pour the pudding over the top and bake the natas on the middle shelf of the oven. After about 10 minutes, when the puff pastry is already browned, remove the tray from the oven and pour the reserved loquat liquid, mixed with a handful of almond slivers, over the natas and bake for another 7 minutes.