Pasteis de nata. This slightly streamlined recipe for the world-famous pasteis de nata, or Portuguese custard tarts, uses just few basic ingredients but requires numerous steps and a certain amount of finesse. The results are so worth it, though, you'll want to make a double batch. The extra moisture inside the sticky dough, activated by a very hot oven.
Portuguese Custard Tarts - Pasteis de Nata Portuguese Custard Tarts - Pasteis de Nata. These pasteis de nata, or Portuguese custard tarts, are a specialty of Belem, near Lisbon. The pastries have crisp, puff pastry crusts that are filled with a luscious baked egg custard. You can cook Pasteis de nata using 8 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Pasteis de nata
- It's 150 gr of sucre.
- Prepare 500 ml of lait.
- Prepare of Le zeste d'un demi-citron.
- You need 30 gr of fécule de maïs.
- It's 2 c of a c d'extrait de vanille.
- It's 5 of jaunes d'oeufs.
- It's 2 of pâtes feuilletées rectangulaires.
- You need 2 of plaques à muffins.
You can make the pastry and filling up to several days ahead and assemble them right before baking. Pasteis de Nata (Custard Tarts) Recipe by Evamyth. They might not look very good but everyone who tastes them loves them. I have to have them at every party I give.
Pasteis de nata step by step
- Préchauffer le four à 230°.
- Mélanger le sucre et le zeste de citron dans une casserole.
- Ajouter le lait, la fécule et l'extrait de vanille bien mélanger..
- Faire chauffer l'ensemble doucement jusqu'à ce le mélange ressemble à une crème onctueuse mais pas épaisse ajoutez les 5 jaunes d'œufs en mélangeant bien.
- Rouler la pâte feuilletée sur elle même en boudin et couper ensuite des morceaux de 1 à 2 cm selon la grandeur de vos moules à muffin (ou à pasteis) écrasez les avec les pouces de manière à ce que la pâte remplisse sur le fond et les côtés des moules..
- Répartir au 3/4 avec la préparation. Enfourner et cuire 20 minutes à 230°. Laissez tiédir et démouler Déguster avec un peu de cannelle de préférence le jour même.
Not sure about the prep or cook times, I only made them once many years ago, its easier to buy them ;-) adapted. How to make pasteis de nata at home. The great thing about these tarts is that the puff pastry does not require blind baking, the custard can go straight in, and they will be baked to perfection. To make the custard: whisk together the egg yolks, whole egg, sugar, vanilla seeds ( or vanilla extract) and flour to get a smooth paste The monasteries used large quantities of egg whites to starch their clothes and with their leftover egg yolks, the Pastéis de Nata was created. Pasteis de Nata baked fresh at our in house bakery.
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