1/2 Photos of Pasteis de Nata (Custard Tarts)
A trulty delicious custard tartlet. They might not look very good but everyone who tastes them loves them. I have to have them at every party I give. A traditional Portuguese pastry. Not sure about the prep or cook times, I only made them once many years ago, its easier to buy them ;-) adapted from "Foods of the Azores Islands" by Deolinda Maria Avila (Self-published, 1977) Makes 12 pastries Make sure the pastry ingredients are well chilled and the custard ingredients are at room temperature. The pastry is partially baked before filling to eliminate an uncooked pastry layer that sometimes can result.
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- 2 cups all-purpose flour, plus more for rolling
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 10 tablespoons chilled unsalted butter, cut into 1/4 inch cubes
- 5 -7 tablespoons ice water
- 1Make the pastry.
- 2In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine.
- 3Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 1-second pulses.
- 4Drizzle 5 tablespoons of the ice water over the mixture.
- 5Pulse several times to work the water into the flour.
- 6Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds.
- 7Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap.
- 8Refrigerate for at least 1 hour.
- 9On a lightly floured surface, roll half the dough to 1/16-inch thickness.
- 10Cut out 6 (4 1/2-inch) circles.
- 11(If you don't have a cookie cutter, a wide-mouth jar works well.) Ease the dough circles into a 12-cup (4-ounce capacity) nonstick muffin tin, pressing out any overlapping folds.
- 12Repeat with the remaining dough.
- 13Place the tin in the freezer for 5 minutes.
- 14Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins.
- 15Line dough cups with cupcake papers and fill with dried beans or pastry weights.
- 16Bake at 350°F (180°C) for 8 to 10 minutes to set.
- 17Make the custard.
- 18Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl.
- 19Add the remaining cream and sugar, and stir until the mixture is smooth and the sugar dissolves.
- 20Check for sugar granules with a spoon; none should remain.
- 21In a small bowl, blend the yolks with a fork until smooth.
- 22Add the yolks to the cream mixture, stirring gently to combine.
- 23Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity.
- 24Bake in at 350°F (180°C) until the edges of the custard are puffed and middle is still jiggly, about 20 to 25 minutes.
- 25(The custard will continue to cook.) Cool completely in the tin.
- 26The pastéis are best when eaten the same day.
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Nutritional Facts for Pasteis de Nata (Custard Tarts)
Serving Size: 1 (1154 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 363.1
- Calories from Fat 205
- Total Fat 22.8 g
- Saturated Fat 13.6 g
- Cholesterol 149.2 mg
- Sodium 212.2 mg
- Total Carbohydrate 36.3 g
- Dietary Fiber 0.5 g
- Sugars 18.8 g
- Protein 4.0 g