Pastéis de Nata
These little Portuguese custard tarts are seriously addictive and delicious. While the ingredients are fairly simple and straightforward, the secret is in the technique used to achieve the flaky crispy edges. You can make it using store-bought good quality full butter puff pastry for a quick alternative, but I highly recommend making your own for best results.
1 cup sugar
1 cinnamon stick
⅔ cup water
1 cup, plus 1/4 cup whole milk
½ cup flour
6 egg yolks
1 tbsp vanilla extract
Homemade puff pastry, rolled and chilled
In a small pan, bring the sugar, water and cinnamon stick to a boil and cook for 2-3 minutes, or until thick and syrupy.
Meanwhile, in a bowl, whisk the flour and 1/4 cup cold milk until smooth. Heat the remaining milk (1 cup) in the microwave and whisk it into the flour mixture.
Remove the cinnamon stick from the sugar syrup and whisk it into the flour mixture. Whisk in the yolks, add the vanilla and strain the mixture into a bowl. Cover with plastic wrap, and set aside to cool.
Pre-heat the oven to 220°C. On a lightly floured surface, roll the puff pastry into a log and trim the ends to make sure they're even, then cut the log into thin slices. Place each slice into the cavity of a muffin tin, with the cut side of the spiral facing up. Use your thumb to press the center of the spiral into the bottom of the pan and continue pressing to evenly flatten the dough against the bottom and sides of the cavity. (See demo video below)
Fill each cavity with the cool custard and bake for about 9 minutes, or until the edges of the dough are crispy and golden brown. Allow to cool in the pan, before transfering to a cooling rack
Calories 226, Fat 10.2 grams, Cholesterol 105 milligrams, Sodium 56 milligrams, Carbs 30.6 grams, Protein 3.5 grams