Custard tarts

Recipe by:

This is our recipe for Pastéis de Nata, the famous Portuguese Custard tarts. We use homemade puff pastry to make these delicious tarts, they make a much more complicated pastry

Custard tarts

SERVES

24

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

30

MINUTES

CUISINE

COURSE

Baking

Method

  1. Lightly grease 2 x 12 muffin tins.

  2. Preheat the oven to 230°C/450°F/Gas Mark 8.

  3. Put the egg, yolks, sugar and cornflour in a saucepan and whisk, gradually add the milk and lemon zest if using and whisk until smooth.

  4. Cook on a medium heat and stirring constantly with a whisk until the mixture thickens and comes to the boil, continue to cook for 2 minutes. Remove the saucepan from the heat, stir in the vanilla extract if using.

  5. Transfer to a Pyrex bowl, allow to cool. Cover with parchment paper to prevent a skin from forming — prick here and there to allow steam to escape.

  6. Roll the chilled puff pastry into a 3mm (1/8 inch) thick sheet, stamp out 7.5cm (3 inch) discs. Press into the muffin tins.

  7. Spoon a generous dessertspoon of the cool custard into each pastry case. Bake in the preheated oven for 16-20 minutes or golden on top. Allow to cool in the tins for 5 minutes then remove to a wire rack. Sprinkle with a little freshly ground cinnamon. Eat warm or at room temperature.

Ingredients

  • 1 large egg

  • 2 egg yolks

  • 115g (4oz) golden caster sugar

  • 2 tablespoons cornflour

  • 400ml (14fl oz) whole milk

  • zest from 1 lemon or 2 teaspoons of vanilla extract

  • 900g (2lb) puff pastry

Method

  1. Lightly grease 2 x 12 muffin tins.

  2. Preheat the oven to 230°C/450°F/Gas Mark 8.

  3. Put the egg, yolks, sugar and cornflour in a saucepan and whisk, gradually add the milk and lemon zest if using and whisk until smooth.

  4. Cook on a medium heat and stirring constantly with a whisk until the mixture thickens and comes to the boil, continue to cook for 2 minutes. Remove the saucepan from the heat, stir in the vanilla extract if using.

  5. Transfer to a Pyrex bowl, allow to cool. Cover with parchment paper to prevent a skin from forming — prick here and there to allow steam to escape.

  6. Roll the chilled puff pastry into a 3mm (1/8 inch) thick sheet, stamp out 7.5cm (3 inch) discs. Press into the muffin tins.

  7. Spoon a generous dessertspoon of the cool custard into each pastry case. Bake in the preheated oven for 16-20 minutes or golden on top. Allow to cool in the tins for 5 minutes then remove to a wire rack. Sprinkle with a little freshly ground cinnamon. Eat warm or at room temperature.

Execution Time: 0.309 s