Pastel de Nata or Portuguese Custard tarts, seem to resurface precious moments of my childhood, when we'd curiously gather around the kitchen table, watching my mother patiently stretching swirls of puff pasty into individual cupcake tins and diligently filling each one to precision with thick custard cream. I'd sit by the oven waiting for the custard in each tart to caramelize. It may sound a little silly but I still sit by the oven to date, waiting for things to turn the perfect shade.
HERE is the recipe >>>>>>>>>>>>>>>
For the Custard Filling
3 tablespoons Flour
200 g Sugar
250ml Cream 8 Egg Yolks
Lemon Rind
200ml Water
In a medium bowl whisk 100ml of the cream and flour until smooth. Set aside Bring sugar and water to boil in a pan and cook until cooking thermometer reads112ºC. DO NOT STIR
Meanwhile, in a second pan, scald the cream and whisk into the cream and flour mix. Stir in Sugar syrup, in a thin stream. Whisk yolks into the mixture.
With a rolling pin Stretch puff pastry, cut disks, and place into pre-buttered cupcake tins. Ensure pasty overflows as it will shrink in the oven. Fill each tin 3/4 from the top. Bake in pre-heated oven for 20 minutes at 180ºC or until surface is covered in dark caramelized spots.
For the Custard Filling
3 tablespoons Flour
200 g Sugar
250ml Cream 8 Egg Yolks
Lemon Rind
200ml Water
In a medium bowl whisk 100ml of the cream and flour until smooth. Set aside Bring sugar and water to boil in a pan and cook until cooking thermometer reads112ºC. DO NOT STIR
Meanwhile, in a second pan, scald the cream and whisk into the cream and flour mix. Stir in Sugar syrup, in a thin stream. Whisk yolks into the mixture.
With a rolling pin Stretch puff pastry, cut disks, and place into pre-buttered cupcake tins. Ensure pasty overflows as it will shrink in the oven. Fill each tin 3/4 from the top. Bake in pre-heated oven for 20 minutes at 180ºC or until surface is covered in dark caramelized spots.
