By Eddy − On Sunday, June 27, 2021, 12 Months ago in Dessert Recipes
5 out of 5 with 570 ratings
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Portuguese Custard Tarts (Pastéis de Nata) Recipe

Portuguese custard tarts (pastéis de nata) are well known around the world for their crispy pastry and heavenly tasty filling.
Preparation time 25 min
Cooking Time 30 min
Ready In 55 min
Level of DifficultyEasy
Servings8
Info
Portuguese custard tarts (pastéis de nata) are well known around the world for their crispy pastry and heavenly tasty filling.
Ingredients
Pastry1/2 teaspoon of kosher salt1 and 1/2 cups of all purpose flour1/3 cup of water, more if needed1/2 cup (1 stick) of butterCustard Filling4 cups of milk (1 liter)Peel of 2 lemons2 cinnamon sticks2 and 1/2 cups of sugar3/4 cup of flour2 eggs10 egg yolks
Pastry1/2 teaspoon of kosher salt1 and 1/2 cups of all purpose flour1/3 cup of water, more if needed1/2 cup (1 stick) of butterCustard Filling4 cups of milk (1 liter)Peel of 2 lemons2 cinnamon sticks2 and 1/2 cups of sugar3/4 cup of flour2 eggs10 egg yolks
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Directions

Makes about 20 tarts.

 

Pastry

  1. Combine flour, salt, and cold water in a bowl.
  2. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. 
  3. Transfer dough onto a well floured surface, dust a little more flour over the top and knead for a minute or two to form a ball.
  4. Cover and let rest for 15 to 20 minutes.
  5. Roll dough into a rectangle about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
  6. Spread 1/3 of the butter over 2/3 of the rectangle using a spatula, leaving a 1/2 inch border.
  7. Flip the unbuttered side over the middle of the rectangle and fold the opposite end over it like a letter.
  8. Straighten the edges as needed.
  9. Turn the dough with a bench scraper to unstick it from the counter and dust with flour.
  10. Flip and sprinkle more flour on top.
  11. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed.
  12. Spread another 1/3 of the butter over 2/3 of the dough and fold into thirds.
  13. Transfer the dough to lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
  14. Sprinkle dough with flour and roll into a rectangle a little over 1/8 inch thick.
  15. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge.
  16. Dip your finger in water and lightly moisten the unbuttered edge.
  17. Roll dough into a roll starting from the bottom edge.
  18. Dust with more flour and polish the ends as needed.
  19. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.

 

Custard Filling

  1. Preheat the oven to 240ºC or 465ºF.
  2. In a pot, place the milk, lemon peel and cinnamon sticks.
  3. Heat it until it boils and turn off the heat.
  4. In a bowl, mix the sugar and the flour.
  5. Add the mixture to the milk, while still hot, stirring well with the cinnamon sticks and lemon peel.
  6. Remove the lemon peel and cinnamon sticks and let it cool for 10 minutes.
  7. Add the two eggs and the yolks. 
  8. Stir until it forms a smooth cream. 
  9. Bring to the heat again, stirring constantly until it thickens.
  10. Place the pastry roll on a work surface dusted with flour and cut it into 3 cm slices.
  11. With the help of your wet thumbs, line the molds with the pastry, spreading the pastry well to the edge.
  12. Pour the filling into the molds about 3/4 of the way and bake for 15 minutes, or until golden (place them on one of the upper racks if you want to burn them a little on top). 
  13. Let the tarts cool down in the oven.
  14. Serve still warm with cinnamon sprinkled on them (optional).
Recipe & Photo Credit: pingodoce.pt

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