asfenclass.blogg.se - Portuguese egg tart

Let cool in the pans on wire racks for 5 minutes. The custards will be set, and the tops blackened in spot. Bake for between 18 to 25 minutes until the shells are golden brown and crisp.Immediately after filling, place the filled pastry cases into the very hot preheated oven.It will thicken and puff up while baking, then deflate and shrink back down as it cools. The custard will not spill over the cases as it bakes. Fill the puff pastry cases up to ¾ full.Get the cold molds or muffin tin lined with the puff pastry out of the refrigerator.Any bits of flour that might not have dissolved will be caught in the strainer.ĭiscard the cinnamon stick, lemon peel and any bits of flour caught in the strainer. This is so that you are left with a smooth custard as it passes through the sieve. Place a sieve or strainer over a measuring jug or bowl.This is normal and will thicken and set once it has baked. Don't worry if the custard doesn't look very thick now. Whisk for 1 minute to form a smooth custard. Do not put the pot back on to the stove or heat Return the tempered egg yolks to the pot with the milk/syrup mixture.The tempered eggs are now stable enough to be added to the rest of the hot mixture without the risk of it curdling or scrambling. This brings the eggs to approximately the same temperature of the hot mixture. Its when a little of the hot liquid is added to the eggs. This is referred to as tempering the eggs. Pour about a tablespoon of the combined milk/syrup mixture into the bowl with the egg yolks.Pour the syrup into the thickened milk mixture and whisk for about 1 minute, until smooth.Turn off the stove or gas and take the pot off the stove.Within approximately 1 minute you will notice the mixture thickening.Leave the pot on the heat and slowly add in the the dissolved flour mixture while whisking continuously.Place the pot on to the stove and heat for 1 minute on a medium setting.Add the cinnamon stick, lemon peel and remaining milk to a medium sized pot.Whisk until smooth and the flour dissolved.

Pour half of the measured milk into the bowl with the flour.

This is normal and will be at the perfect consistency when it is time to mix into the custard. The syrup will continue to thicken as it cools.

Turn the stove off, take the pot off the stove and set aside while you prepare the custard.

During these 3 minutes, leave the syrup to boil WITHOUT stirring.

When you see tiny bubbles appear on the surface of the pot, set a timer to 3 minutes.

Turn the heat up to medium and stir for about 1 minute to dissolve the sugar.

Add water and sugar to a small pot and place on the stove.

The filled pastry must then be placed in the preheated oven right after you pour the custard, because if you wait and let them sit, the custard will seep into the shells and the bottoms may get soggy. When its time to fill, the warm custard will not soak into it. Refrigerating keeps the butter in the pastry firm and cold.

Its important that the puff pastry dough be cold in the molds or muffin tin before filling with the warm custard.

Place the molds or muffin pan with the pastry in the refrigerator while you prepare the syrup and custard.

Press each piece of puff pastry down and up onto the sides of the muffin holes until evenly distributed. The crispiness of the pastry will be gone by the next day or so. The filling ingredients and method, I tried to keep as authentic as possible to create the creamiest, most delicious custard.Įnjoy them warm and freshly baked if possible. I however opted for the pre made puff pastry. If you are able or prefer to make to make your own puff pastry for this recipe, then go for it too. Traditional recipes are made using homemade puff pastry.

These little delights can be served with a dusting of powdered sugar and a pinch of cinnamon. Pastéis de Nata are Portuguese custard tarts made with puff pastry and filled with egg custard.Īs it bakes, the filling thickens, the crust gets crispy, and those golden brown spots appear on the top of the custard. What are Portuguese Custard Tarts - Pastéis de Nata? This combination creates that amazing authentic flavor. The custard is flavored with cinnamon and a hint of lemon.

It is thickened instead with plain flour and the creamy texture is from the combination of the thickened milk, syrup and egg yolks. This custard is made without corn flour, cream or vanilla extract. With a cinnamon and citrus flavored custard nestled in a flaky puff pastry crust they are highly addictive, so don't expect to stop at just 1 or 2 or 3 🙂 Portuguese custard tarts with puff pastry or “pasteis de nata” are a specialty pastry all over the beautiful country of Portugal.