Portuguese Custard Tarts Made Easy

By foodiva

This simplified version of the classic pastéis de nata - Portuguese custard tart uses bought puff pastry and a simple custard to make these delicious little tarts.

Ingredients

• 320 g ready rolled puff pastry
• 1 tbsp custard powder
• 150 g golden caster sugar
• 1 tsp vanilla paste
• 3 egg yolks
• 250 ml full cream milk
• 75 ml double cream (heavy cream)
• 320 g ready rolled puff pastry
• 1 egg, separated
• 2 tbsp custard powder
• 250 g golden caster sugar
• 2 tsp vanilla paste
• 5 egg yolks
• 500 ml full cream milk
• 150 ml double cream heavy cream

Details

Servings 12
Preparation time 30mins
Cooking time 50mins
Adapted from recipesmadeeasy.co.uk

Preparation

Step 1

Method

Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease a 12 hole bun or muffin tin.

Unroll the pastry and remove the lining sheet, then reroll to form a log of pastry. Cut into 1.5cm (½in) thick slices.

Lay each piece on a lightly floured surface and roll out each round until they are 9cm (3½in) in diameter. Press each round into the prepared tin.

. Place the custard powder in a bowl with the vanilla paste and egg yolks. add a little milk and whisk to form a smooth paste.

Heat the milk with the cream in a saucepan until almost boiling. Gradually whisk the hot milk into the egg yolk mixture, then return to the pan. Heat gently stirring constantly until the custard thickens slightly.

Divide the custard equally between the pastry cases and bake for 20 – 25 minutes until the pastry is crips the custard is set and beginning to brown on the top. Allow to cool and serve cold

Method

Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Lightly grease a shallow
Unroll the pastry and remove the lining sheet, then reroll to form a log of pastry. Cut into 1.5cm (½in) thick slices.

Lay each piece on a lightly floured surface and roll out each round until they are 9cm (3½in) in diameter. Arrange in the prepared tin so that they overlap slightly and cover the base and sides of the tin. Press the pieces together stretching the pastry slightly if required to make sure there are no gaps between the pieces.

Line the pastry case with baking parchment and fill with baking beans. Bake for 20 minutes then remove the parchment and beans. Lightly beat the egg white and brush the surface of the pastry with egg white. Return to the oven for 5 to 10 minutes until the pastry is just beginning to colour and feels dry.

meanwhile make the custard. Place the custard powder in a bowl with the vanilla paste and egg yolks. Add a little milk and whisk to form a smooth paste.
Heat the milk with the cream in a saucepan until almost boiling. Gradually whisk the hot milk into the egg yolk mixture, then return to the pan. Heat gently stirring constantly until the custard thickens slightly.

When the pastry case comes out of the oven, reduce the oven temperature to 180℃ (160℃ fan)/350°F/gas mark 4. Pour the custard into the pastry case and bake for 40 minutes.

Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely . Serve cold.