Sunday, 20 February 2011

Pasteies de Nata (Portuguese Custard Tartlets)

Anyone that has been to Portugal will know that these tarts are the best thing about the trip. I love these tarts.  They seriously are the best thing that you can give me and I never tire of them. 


1 roll of puff pastry thawed
1 cup of fresh cream
1/2 cup milk
2 Tbsp cornstarch (Maizena)
1 cup sugar
1 tsp vanilla extract
6 egg yolks


Roll out the pastry to be quite thin and cut into 12 circles to line a muffin pan.

Whisk the cream, milk, sugar and cornflour together in a pot. Place the pot over medium heat and cook, stirring continuously, until the mixture thickens and comes to a boil. Remove from the heat and stir in the vanilla extract. Whisk the mixture until it's cooled down but not cold  (you are going to be adding the egg yolks and if the mixture is too hot, you'll get scrambled eggs.)  Whisk in one egg yolk at at a time.  Return the mixture to the stove and cook whilst stirring continuously for another 5 minutes.

Fill the pastry cases 3/4 full and place in a preheated 200C oven.  Bake for 20 minutes.  The top of the tart should look like it's burnt.  Remove from the muffin pan once the tarts are cool enough to handle and place on a cooling rack.  These tarts are eaten cold or warm.

Makes 12

1 comment:

  1. This recipe is for my wonderful friend Valerie whom I've been promising this recipe for about a year. Shocker!