Portuguese Custard Tarts Pasteis De Nata Recipes

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.

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

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.

Steps:

• On a lightly floured surface, roll puff pastry into an 18-inch/46-centimeter square. Starting with the edge closest to you, tightly roll the dough into a log. Wrap in plastic wrap and refrigerate until very firm, at least 30 minutes and preferably overnight.
• Heat the oven to 500 degrees and arrange the oven racks in the top third and lower third of the oven. Place 2 cookie sheets on the oven racks while the oven heats.
• In a medium saucepan, combine sugar, cinnamon stick and 2/3 cup/165 milliliters water. Bring to a boil and cook 1 minute. Turn off heat and let stand until you're ready to use it.
• Roll the firm log of pastry on a lightly floured surface until 1 inch/2 1/2 centimeters in diameter. Trim the ends, then cut the log into 1/2-inch/12-millimeter slices. (You should have 48.)
• Using a rolling pin, roll one of the pastry rounds into a 2 1/2-inch/63-millimeter circle. Place pastry into the cavity of a mini-muffin tin, and press to evenly flatten the dough against the bottom and sides of the cavity, extending about 1/16 inch/3 millimeters above the rim of the pan. The dough should be about 1/16 inch/3 millimeters thick, with the bottom a bit thicker than the sides. Repeat with the remaining dough, chilling the cut rounds if dough becomes difficult to roll. Refrigerate crusts until firm, at least 10 minutes.
• While the dough chills, finish the filling: In a small saucepan, heat 1 cup plus 1 tablespoon/255 milliliters milk over medium-low heat until bubbles begin to form around the edges.
• In a large bowl, whisk flour with the remaining 5 tablespoons/75 milliliters milk. Continue whisking while adding the hot milk in a slow, steady stream. Discard the cinnamon stick from the sugar syrup and whisk the syrup into the milk mixture in a steady stream. Return to the saucepan and cook over medium-low heat, whisking constantly, until thickened, 5 to 10 minutes.
• Place the yolks in a large bowl. Whisking constantly, add hot milk mixture to eggs in a slow stream until fully incorporated. Strain through a fine-mesh sieve. Pour warm filling into pastry shells until they're three-quarters full.
• Transfer tarts to the cookie sheets in oven and bake until the shells are golden brown and crisp, and the custards are golden brown and darkened in spots, 15 to 19 minutes.
• Let cool in the pans on a wire rack for 5 minutes, then pop out tarts to continue cooling on the racks for another 5 minutes. Sprinkle with cinnamon and serve warm.

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.

Steps:

• To make the puff pastry, put the flour into a mound on a work counter. Put 1 ¼ cups plus 2 teaspoons (320 ml or 11 fl. oz.) water into a jug or measuring cup and season with a pinch of salt. Make a small well in the middle of the flour and pour in the water. Start mixing the flour into the water to form a smooth dough, then cover with a dish towel and leave to rest for 30 minutes.
• Divide the butter into three equal portions of 1 stick plus 3 tablespoons (160 g or 5 ¾ oz.). Lay a large piece of plastic wrap on a work counter. Cut the first portion of butter into thin slices and lay these on the food wrap in a 20-cm or 8-inch square. Put a second piece of plastic wrap on top of the butter and use a rolling pin to flatten the butter into a thin 20-cm or 8-inch square sheet. Repeat with the remaining two portions of butter so that you have three sheets of butter. The butter needs to be cool but pliable when added to the dough, so chill the sheets and remove each one from the fridge only 5 minutes before using it.
• Roll the dough out on a floured work counter into a 21-cm or 8 ½-inch square. Put a sheet of butter in the center of the dough, leaving a 5-mm or ¼-inch border. Fold the dough and butter in half by folding the top half down, then fold in half again by folding from left to right. Roll out into another 21-cm or 8 ½-inch square, then transfer to a baking sheet, cover and rest in the fridge for 25 minutes. Repeat with the remaining two sheets of butter. Rest the dough each time you add the butter.
• When you have used up all the butter, roll the dough into a rectangle 32 x 20-cm or 13 x 8-inches. Roll the dough tightly into a cylinder, starting from the long edge. Cover the dough in plastic wrap and leave to rest in the fridge for at least 1 hour or overnight.
• If using ready-made puff pastry, roll the pastry out to a rectangle 32 x 20-cm or 13 x 8-inches. Roll the pastry tightly into a cylinder, cover and rest in the fridge for 1 hour.
• To make the filling, put the sugar into a saucepan with 1 ⅓ cups (320 ml or 11 fl. oz.) water and heat over a low heat until the sugar has dissolved. Turn up the heat to medium and boil for 8-10 minutes until it reaches 241ºF on a thermometer.
• Meanwhile, put the cornstarch, egg yolks, milk, vanilla bean and seeds, and lemon rind into a large bowl and whisk until smooth. Once the sugar has reached temperature, remove the pan from the heat and whisk the syrup into the milk mixture. Mix well, then pour the mixture back into the pan and put over a low heat and cook for 4-5 minutes, or until it thickens. Remove and discard the lemon rind and vanilla pod, then strain through a fine-mesh strainer into a clean bowl and leave to cool. Cover and chill until needed.
• Using a sharp knife, cut slices from the dough cylinder, about 5-mm or ¼-inch thick, making a downwards cut and not slicing. Each portion should be about 25 g or 1 oz., but this will depend on the size of your pans or pan.
• Have a bowl of cold water nearby. Arrange all the cake pans on several baking sheets and keep them in the fridge. One at a time, place a circle of pastry in the bottom of each pan, making sure the layers of butter are seen when viewed from above. This ensures the pastry will rise outwards and upwards as it bakes. Wet your thumb in the cold water and press the dough towards the outer edge of the pan, filling up to the rim. Repeat with all the pans, then put them back in the fridge to rest for 30 minutes. Preheat the oven to 475 F°.
• Fill the lined pans with the filling, almost to the top. Bake in the oven for 13-15 minutes, or until the filling is almost set with browned spots on the top and the dough is crisp and golden. Remove from the oven and dust with confectioners' sugar and ground cinnamon. Serve warm or cold. These tarts are best eaten on the day they are made.