February 18, 2013

Pasteis de Nata (Portuguese Tarts)

These are AMAZING.
and SO EASY.


1-2 sheets of Puff Pastry Dough
1 cup of milk
3 tbsp of cornstarch
1 cup of sugar
1 tbsp of vanilla
6 egg yolks 
*(don't throw the egg whites away, save them in the fridge or freeze them)

1. Flour your working area and roll out the puff pastry dough. 
Line a muffin tray with cut out squares (approx. 1.5 by 1.5 in.) of
puff pastry dough.

2. Heat up milk, cornstarch, and vanilla until thickened.

3. When it has thickened, remove from heat.

4. Whisk about 1/2 of a cup of the mixture into the egg yolks
You are tempering the egg yolks, so the egg won't scramble
when you add it into the entire mixture.

5. Add egg mixture back into pot with original mixture
and place the pot back onto the burner for about 5 minutes 
(medium heat).

It should look like this when it's done: pale yellow, thick, creamy.

6. Sift mixture to get rid of any possible scrambled bits
or undissolved sugar.

7. Pour into the puff pastry dough cups and bake at 375 degrees
Fahrenheit for 18-20 minutes, or when a toothpick has been
inserted in the middle and comes out clean.


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