Prep 15 mins
Cook 20 mins
This recipe is my take on the famous Portuguese nata pastry. Tradtionally this uses vanilla pudding, but you can use any pudding you like (Ive tried chocolate and vanilla and theyre both great). For the pie crust I used my variaton of Chicagoland Chef du Jour's amazing Aunt Jennie's Pie Crust (With Oil).
For the crust
- 1⁄2 cup whole wheat flour
- 1⁄2 cup flour
- 1 pinch salt
- 1⁄4 teaspoon baking powder
- 1⁄2 tablespoon light brown sugar (optional, I dont need it)
- 1⁄8 cup oil (fill this up to the 1/3 cup mark with water)
For the pudding filling
- 300 g prepared pudding (I used low fat, low sugar)
- 1 teaspoon vanilla extract
- 2 eggs
- For the crust combine flours, salt, baking powder and sugar if using.
- Add the oil water mixture to this and stir to combine. Knead into a smooth, elastic dough.
- Roll out thinly and cut out 24 rounds with a diameter a tad larger than that of your mini muffin tin.
- My mini muffin pans are non-stick, so I didnt need to grease them, but you might. So prepare your tin like you normally do.
- Press one round of dough into each mini muffin tin hole as you would for bigger tarteletts.
- For the filling combine prepared pudding, vanilla extract and eggs. Mix well and then fill into the prepared muffin tin(s). I found that about 1 ts fits nicely.
- Bake in the preheated oven at 180°C/350°F for about 15-20 minutes or until puffed up and pastry has baked through.
- The muffin tips will deflate while cooling.
- Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
- Enjoy. :).