PORTUGUESE CUSTARD TARTS
Make and share this Portuguese Custard Tarts recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 30m
Yield 12 tarts
Number Of Ingredients 7
Steps:
- Preheat oven to 220 Degrees Celsius.
- Cut each sheet into 4 10cm circles, line 1/2 cup muffin pan with dough. Refrigerate.
- Stir custard powder, sugar and 1/2 cup cream until smooth.
- Stir in zest and essence.
- Bring remaining cream to boil in saucepan.
- Stir quickly into custard mixture.
- Stir over low heat 2 minutes until thickened.
- Cool 5 minutes and pour into prepared cases.
- Bake in middle oven 15 minutes.
- Dust with icing sugar to serve.
PORTUGUESE CUSTARD TARTS
Try these typical Portuguese Custard Tarts. Filled with a delicious cream sprinkled with cinnamon and sugar, it's impossible to resist.
Provided by Food From Portugal
Categories Dessert
Time 1h15m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Grease muffin pans with margarine.
- Place the puff pastry over a table dusted with flour. Dust the pastry with a little more flour and roll out the pastry into a rectangle shape with a rolling pin. Roll the pastry from one end to the other and cut in round slices with 4 centimeters / (1 1/2 inches). Put the slices within the muffin pans and press the center of the pastry with fingers until fill completely the muffin pans, set aside.
- In a bowl, dissolve the corn starch in 50 ml / (3 1/3 tablespoons) milk.
- In a saucepan, pour the remaining milk, lemon peel, cinnamon stick, the dissolved corn starch and sugar. Stir and bring to low heat, stirring occasionally. When starts boiling, remove the lemon peel and the cinnamon stick (reserve both). Turn off the heat and add the egg yolks one by one, stirring constantly. Add the lemon peel and the cinnamon stick and place back over low heat until obtain a creamy mixture, about 3 to 4 minutes, stirring occasionally.
- Meanwhile, preheat the oven to 180ºC / (350ºF).
- Turn off the heat, remove the lemon peel and the cinnamon stick and pour the cream in the muffin pans. Bake for about 30 minutes.
- Remove from oven, unmold and let cool. Sprinkle with cinnamon and powdered sugar and serve.
Nutrition Facts : Calories 256.3, Fat 13.7, SaturatedFat 4.1, Cholesterol 75.4, Sodium 89, Carbohydrate 29.7, Fiber 0.4, Sugar 14.4, Protein 4.1
CHINESE STYLE EGG CUSTARD TARTS
Very easy to make chinese style Egg Tart, you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!
Provided by Wildcat
Categories Pie
Time 45m
Yield 10-12 tarts, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Direction to make crust.
- Mix sugar, butter and flour.
- Then add egg and vanilla extract.
- Mix well.
- Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
- Pull dough and make a ball shape to about 1.
- 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
- Boil sugar and water until sugar is melted.
- Cool down to room temperature.
- Add eggs, vanilla extract and evaporated milk.
- Filter the mixture through the strainer.
- Pour into the tart crust.
- Preheat oven for 10 minutes.
- Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.
Nutrition Facts : Calories 487.3, Fat 25.2, SaturatedFat 14.3, Cholesterol 241.3, Sodium 260.1, Carbohydrate 53.5, Fiber 1, Sugar 22.7, Protein 11.8
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.
Provided by Evamyth
Categories Tarts
Time 40m
Yield 12 tartlets
Number Of Ingredients 9
Steps:
- Make the pastry.
- In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine.
- Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 1-second pulses.
- Drizzle 5 tablespoons of the ice water over the mixture.
- Pulse several times to work the water into the flour.
- Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds.
- Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap.
- Refrigerate for at least 1 hour.
- On a lightly floured surface, roll half the dough to 1/16-inch thickness.
- Cut out 6 (4 1/2-inch) circles.
- (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.
- Repeat with the remaining dough.
- Place the tin in the freezer for 5 minutes.
- Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins.
- Line dough cups with cupcake papers and fill with dried beans or pastry weights.
- Bake at 350°F (180°C) for 8 to 10 minutes to set.
- Make the custard.
- Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl.
- Add the remaining cream and sugar, and stir until the mixture is smooth and the sugar dissolves.
- Check for sugar granules with a spoon; none should remain.
- In a small bowl, blend the yolks with a fork until smooth.
- Add the yolks to the cream mixture, stirring gently to combine.
- Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity.
- Bake in at 350°F (180°C) until the edges of the custard are puffed and middle is still jiggly, about 20 to 25 minutes.
- (The custard will continue to cook.) Cool completely in the tin.
- The pastéis are best when eaten the same day.
Nutrition Facts : Calories 363.1, Fat 22.8, SaturatedFat 13.7, Cholesterol 149.2, Sodium 212.2, Carbohydrate 36.4, Fiber 0.6, Sugar 18.9, Protein 4.1
SWEET VANILLA CUSTARD TARTS
Make and share this Sweet Vanilla Custard Tarts recipe from Food.com.
Provided by hannahactually
Categories Tarts
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- The pastry is best made in a food processor by whizzing the flour, sugar, and butter for a few seconds until it is like fine bread crumbs.
- Then add the egg yolks and up to 2 tablespoons of water.
- Mix to make a soft dough.
- Wrap in plastic wrap.
- Put in refrigerator to chill.
- Pour the milk into a heavy-bottomed saucepan.
- Split the vanilla bean lengthwise.
- Scrape out the inner seed mass.
- Add the seed mass and the bean to the milk.
- Heat the milk.
- Bring to a simmer.
- Remove from heat.
- Let the vanilla infuse the milk with flavor.
- In a medium to large bowl, whisk the sugar, egg, and egg yolks.
- Pour the hot milk into the egg mixture and whisk.
- Remove the vanilla bean pod.
- Line six 4-inch fluted tart tins (ramekins are too deep) with the sweet pastry by dividing the pastry into six portions and using your fingers to press out and line the tins.
- Place the tart tins on a baking sheet and then fill with the vanilla filling.
- Bake for 25 minutes.
- Enjoy!
Nutrition Facts : Calories 265.8, Fat 11.6, SaturatedFat 5.9, Cholesterol 242.2, Sodium 70.4, Carbohydrate 34.1, Fiber 0.6, Sugar 16.9, Protein 6.3
PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)
These custard tarts are absolutely delicious! I got this recipe off allrecipes, submitted by John J. Pacheco, and wanted to put it here for safe keeping. Hope he doesn't mind. You could probably substitute vanilla extract for the vanilla bean. I liked the fact that this recipe uses milk istead of heavy cream.
Provided by C. Taylor
Categories Tarts
Time 40m
Yield 12 tarts
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
- In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
- Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top.
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