Pasteis De Nata / Portuguese Tarts Recipe

Pasteis De Nata / Portuguese Tarts

www.odlums.ie /recipes/pasteis-de-nata/

What you need:

For the Pastry

For the custard

To Garnish

How to:

Start firstly by making the pastry by mixing the flour, water and salt in a bowl. Knead for 5 mins on the surface, cut in half and then roll into a large thin rectangular shape allowing the pastry to stick to the work surface.
Spread half the butter over the pastry evenly. This will give you nice layers of pastry. Then using a spatula or scraper roll the pastry into like a Swiss roll. Don’t panic about the shape of this as you’ll be cutting it and squashing it later on. Leave it in the fridge to harden for 2 hours.
While the pastry is hardening you can make the custard.
Mix the 40g of Odlums Cream Plain Flour with the 50ml of milk into a paste in a large bowl.
Place the 250ml of milk into a saucepan and bring to the boil. Pour it into the paste and whisk.
Now make a sugar syrup with caster sugar and water bringing it to 100oC on a thermometer.
Now pour into the milk mixture and whisk. Allow to cool slightly before whisking in the egg yolks and then pass through a sieve into a jug.
Preheat the oven to 250°C and grease a cupcake tin with butter.
Cut the chilled pastry into 6 equal pieces, stand them up and then squash them. Place into the tin and then with wet fingers mould into the tins shape.
Pour the custard mixture into the pastry and then bake at the high temperature for 15mins. You want them slightly burnt on top to get the authentic feel.
Allow to cool for 10mins before dusting with icing sugar and cinnamon. Enjoy with a cup of tea or coffee.

Behind Every Bake

CATEGORY: Key products

For the Pastry

For the custard

To Garnish

Start firstly by making the pastry by mixing the flour, water and salt in a bowl. Knead for 5 mins on the surface, cut in half and then roll into a large thin rectangular shape allowing the pastry to stick to the work surface.
Spread half the butter over the pastry evenly. This will give you nice layers of pastry. Then using a spatula or scraper roll the pastry into like a Swiss roll. Don’t panic about the shape of this as you’ll be cutting it and squashing it later on. Leave it in the fridge to harden for 2 hours.
While the pastry is hardening you can make the custard.
Mix the 40g of Odlums Cream Plain Flour with the 50ml of milk into a paste in a large bowl.
Place the 250ml of milk into a saucepan and bring to the boil. Pour it into the paste and whisk.
Now make a sugar syrup with caster sugar and water bringing it to 100oC on a thermometer.
Now pour into the milk mixture and whisk. Allow to cool slightly before whisking in the egg yolks and then pass through a sieve into a jug.
Preheat the oven to 250°C and grease a cupcake tin with butter.
Cut the chilled pastry into 6 equal pieces, stand them up and then squash them. Place into the tin and then with wet fingers mould into the tins shape.
Pour the custard mixture into the pastry and then bake at the high temperature for 15mins. You want them slightly burnt on top to get the authentic feel.
Allow to cool for 10mins before dusting with icing sugar and cinnamon. Enjoy with a cup of tea or coffee.

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