Prep 30 mins
Cook 10 mins
These lovely custard baked pastry cups are delectable. They are a must have at every Portuguese family gathering. This recipe is a modern version of the classic recipe which is very time consuming. You will be amazed to know that you will never have to buy these from the bakery again! Enjoy.
- 473.18 ml half-and-half cream (10% m.f.)
- 8 egg yolks
- 4.92 ml vanilla
- 29.58 ml flour
- 236.59 ml white sugar
- 397 g of tenderflake pastry dough (located in the freezer section in your local grocery store.)
- Preheat oven to 350°F.
- **24 Hours before you make the pasteis de nata, remove tenderflake puff pastry from the freezer and let unthaw at room temperature.
- Place all filling ingredients in a saucepan and whisk together until it is somewhat frothy in appearance. The temperature of the stove should be at medium heat. Stir constantly.
- Bring liquid mixture to a slow boil. Remove from heat when the mixture has thickened.
- Let mixture cool completely before pouring into the tart shells.
- The tenderflake puff pastry block will come in two blocks. (Cut each block into 12 if using large cups and 24 if using mini cups).
- Dust knife with flour as needed when cutting to prevent sticking.
- Roll each piece of dough in the palm of your hand, like you would a meatball. Then flatten out by pressing your palms together.
- Dust fingers with flour before working each piece in a rotating circular motion to expand to size. Spray muffin tin with non stick spray even if they are non stick !
- Place dough in muffin tin and work in so that the dough is even with the top edge.
- Fill each tin which is lined with dough with the filling so that filling is almost to the top.
- For large cups bake for 35-45 minutes and for mini cups bake for 20-28 minutes. Until golden in colour or desired colour has been achieved (SOME PREFER TO HAVE THEM A DARK CARMEL COLOR ON TOP). I use a convection oven so adjust your heat and length of baking time accordingly.
- ***When you remove the cups from the oven you will notice the filling to be quite puffed up but they will deflate once they start to cool.
- Let baked cups cool completely then refrigerate in an airtight container.
- These tasty morsels never last long enough to freeze so I am not sure if they keep well frozen.