PORTUGUESE CUSTARD TARTS - PASTEIS DE NATA
These are delicious Portuguese Custard Tarts.
Provided by John J. Pacheco
Categories World Cuisine Recipes European Portuguese
Time 40m
Yield 12
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
Nutrition Facts : Calories 335.9 calories, Carbohydrate 38.7 g, Cholesterol 104 mg, Fat 18.2 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 5 g, Sodium 114.2 mg, Sugar 18.5 g
JAMIE OLIVER'S PORTUGUESE CUSTARD TARTS
This super-simple custard tart recipe looks great, tastes amazing and is so quick to make - obrigado!
Provided by Smoke Signals
Categories Dessert
Time 40m
Yield 1 Dozen, 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Begin by preparing pastry shells.
- Lay puff pastries out flat, sprinkle with cinnamon and lightly rub it in to spread out and coat surface evenly.
- Roll up both pastry sheets and cut each into 6 even pieces.
- Stand up each piece on it's end and flatten down with fingers into disc shape, place disc's in standard muffin pan.
- Using fingers, spread each piece into a cup shape using the pan as a mold.
- Bake for 8-10 minutes at 400°F in oven on top shelf.
- While they're baking prepare custard mix.
- In a medium sized bowl mix together eggs, sugar, vanilla, creme fraiche and zest from 1 orange.
- Shells should still be a little soft and slightly puffed out when they come out of the oven - using a spoon, push back the pastry into the mold and into its cup shape so it can hold the custard.
- Fill each shell almost to the top with custard mix.
- Put custard-filled pastry shells back into 400°F oven on top shelf and bake for 8-10 minutes.
- While tarts continue baking prepare caramel topping.
- Heat up a medium sized saucepan on the stove over medium-high heat.
- Add sugar and juice from 2 oranges.
- Use care and caution when making caramel - it is like molten lava. Only use metal utensils while working with caramel as it will ruin wooden spoons and plastic could melt.
- Continuously watching pot and stir occasionally to prevent burning, sugar will melt and bubble as it cooks.
- Caramel is ready once it turns a nice amber color and should be done around the same time the tarts are finished baking.
- Move tarts onto wire rack to cool. Using a spoon, drizzle caramel over top of each tart.
Nutrition Facts : Calories 711.6, Fat 47.5, SaturatedFat 17.6, Cholesterol 116.3, Sodium 243.4, Carbohydrate 63, Fiber 2.2, Sugar 23.6, Protein 9.1
PORTUGESE CUSTARD TARTS
My version of the yummy traditional tarts found in Portugal
Provided by kazshaw
Time 1h
Yield Makes Tartlets
Number Of Ingredients 7
Steps:
- Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6
- Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
- Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
- Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
- Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
- On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
- Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.
PORTUGUESE CUSTARD TARTS
Steps:
- Pour the egg yolks, sugar and cornstarch into a saucepan and whisk them together. Gradually beat in the cream and milk until smooth. Place the pan over medium heat, and stirring constantly, cook until the mixture thickens and comes to a boil. Switch off the heat, and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and leave out to cool.
- Preheat the oven to 375 degrees F. Lightly grease a 12-count muffin pan.
- Halve the puff pastry sheet horizontally. Set one half on top of the other, and set it aside for 5 minutes. Tightly roll up the puff pastry from short end to short end. Cut the puff pastry log into 12 (1/2-inch) rounds. Lay each piece on a lightly floured surface, and using a rolling pin, flatten out each round until they are 4-inches in diameter. Press each round into each muffin pan. Spoon the cooled custard into the pastry cases, and bake until the pastry and custards are golden, about 20 to 25 minutes. Leave the tarts in the pan for 5 minutes, and then remove and transfer to a wire rack to cool completely.
PORTUGUESE CUSTARD TARTS RECIPE BY TASTY
Here's what you need: caster sugar, water, cinammon sticks, milk, double cream, egg yolks, egg, vanilla extract, corn flour, puff pastry
Provided by Ellie Holland
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 220°C (425°F).
- In a small pan, place the sugar, water, and cinnamon stick. Simmer for 3 minutes and set aside.
- Combine milk and cream in a saucepan and place over a medium heat. Bring mixture to a boil, then remove from the heat and set aside.
- To a large bowl, add the egg yolks, whole egg, vanilla extract, and corn flour. Whisk until fully combined and no lumps remain.
- Temper the egg mixture by introducing the hot milk and cream in two 100 milliliter batches, then whisk.
- Return mixture to the saucepan and place over a low-medium heat. Whisk continually until mixture thickens. Turn off heat.
- Remove cinnamon stick from the syrup and slowly trickle into the custard, whisking continually.
- Lightly flour a work surface and cut puff pastry into 12 equal pieces.
- To a lightly greased muffin tin, push each piece of puff pastry down and up into the sides of the muffin holes until evenly distributed.
- Pour custard into each muffin tin so each one is three quarters full. Bake for 16-20 minutes until golden and brown.
- Serve warm with a dusting of icing sugar and a sprinkle of cinnamon.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 34 grams, Fat 24 grams, Fiber 0 grams, Protein 8 grams, Sugar 13 grams
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.
PASTéIS DE NATA (PORTUGUESE CUSTARD TARTS)
A classic Portuguese custard tart with buttery pastry and a hint of cinnamon and lemon in the filling. Who could resist these delicious tiny treats?
Provided by Nuno Mendes
Categories Dessert, Treat
Time 1h25m
Yield makes 8
Number Of Ingredients 12
Steps:
- Using a pastry brush, grease eight individual pastry tins generously with the melted butter, then chill in the fridge. Put the butter between two sheets of baking parchment, then bash and roll into a large rectangle roughly the thickness of a £1 coin. In a large bowl, mix the flour with 150ml water and a pinch of salt using a wooden spoon. Tip the dough onto a clean surface and knead for 5 mins until smooth.
- Shape the dough into a rough rectangle, cover with cling film and rest in the fridge for 20 mins. If your butter is getting too soft, put it in the fridge to chill too. Roll the dough out into a large, thin rectangle at least twice the size of the butter. Put the butter in the middle of the dough, fold all the edges up over it to encase it, then fold the dough over itself in half.
- Roll out the dough to roughly half its original size, then fold in half, then half again to make a rectangle a quarter the size of the original. Repeat this process once more, flouring your work surface if you need to. Don't worry about being too precise here, or if the butter starts breaking through some of the layers. Cover and put the pastry in the fridge to rest for 20 mins.
- On a floured surface roll the chilled dough into a thin A3-sized rectangle, then roll it up lengthways into a tight sausage shape. Divide the pastry into three, the middle section will make your perfect looking tarts, then wrap and freeze the rest for another time. (It would also make delicious palmier biscuits if you roll it out and sprinkle with sugar.)
- Slice the pastry into 8 discs. Work the discs into the tins with your fingers, pressing and stretching them to fill the tins. If the layers start to come apart, press them back together. Chill while you make the custard.
- In a pan, warm 150ml milk with the cinnamon stick, lemon peel and half the butter until just simmering and the butter has melted. In a large bowl, sieve the cornflour and flour into the remaining milk and whisk to form a thin paste. Pour the warm milk mixture over the flour paste and leave to infuse for a few mins. Sieve the custard back into the pan, heat gently and keep stirring for 3-4 mins until it reaches the consistency of double cream. Take off the heat and blend in the remaining butter.
- Put the syrup ingredients in a frying pan and stir over a medium heat for 5 mins until you have a light, fragrant caramel. Take the pan off the heat and carefully pour in 100ml water. Return the pan to a low heat until the sugar has melted again into a syrup. Strain into a bowl.
- Slowly add half the syrup to the custard and whisk until completely blended. You can store the custard in the fridge from this point, but don't add the eggs until just before you are ready to cook the tarts. Heat your oven to 260C/240C fan/gas 8 or as high as your oven will go. Put a baking tray on the top shelf of the oven to heat up. Whisk the egg yolks in a small bowl, then incorporate into the custard. Pour the mixture into the pastry bases.
- Put the filled tin on the hot baking tray. Put the tray in the middle of the oven and bake for 5- 8 mins, or until the custard starts to puff up. Once the custard has puffed up, turn the oven onto its grill setting and transfer the tarts to the top shelf. Grill for 1-2 mins or until caramelised - the darker the better. Remove from the oven and brush with a little of the remaining syrup. Let the tarts cool slightly in the moulds before turning out onto a cooling rack.
Nutrition Facts : Calories 460 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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
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PORTUGUESE CUSTARD TARTS - TASTE OF ARTISAN
From tasteofartisan.com
5/5 (17)Total Time 1 hr 30 minsCategory DessertCalories 350 per serving
- To make the dough, place the flour, salt, and water in the bowl of a stand mixer fitted with a hook. Mix for about 30 seconds until soft and pillowy dough forms that cleans the side of the bowl.
- Place the dough on a generously floured work surface. Pat the dough into a 6-inch square using a pastry scraper. Sprinkle with flour, cover with plastic wrap, and let the dough rest for 15 minutes.
- Roll the dough into an 18-inch square. Use the scraper to lift the dough and add flour underneath to avoid the dough sticking.
- Brush excess flour off the top of the dough, trim any uneven edges, and using a small offset spatula dot and then spread the left two-thirds of the dough with a little less than one-third of the butter to within 1 inch of the edge.
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