PORTUGUESE CUSTARD TARTS (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, creates the signature flaky, buttery, crispy crust, which encases a custard subtly scented with lemon, cinnamon, and vanilla.
Provided by Chef John
Categories World Cuisine Recipes European Portuguese
Time 4h
Yield 12
Number Of Ingredients 14
Steps:
- Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
- Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
- Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
- Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
- Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
- Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
- Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
- Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
- Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
- Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
- Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
- Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
- Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 25.2 g, Cholesterol 125.2 mg, Fat 10.6 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 98.3 mg, Sugar 14.1 g
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 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
DANTA VANILLA CUSTARD TARTS
A popular sight on dim sum carts the world over, danta tarts were invented in Macau, but they most likely became wildly popular through out China when the American fast-food chicken chain KFC added them to its Chinese menus.
Provided by Member 610488
Categories Tarts
Time 45m
Yield 12 tarts
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F. Lightly beat the egg and egg yolks together in a large bowl and set aside.
- Whisk together the egg yolk mixture, milk, cream, sugar, salt and vanilla in a saucepan until well mixed and yellow. Bring to gentle simmer over medium-low heat and cook the custard, stirring constantly for 6 to 8 minutes, until the custard thickens (but is not lumpy).
- Transfer the custard to a bowl and cover with a piece of plastic wrap, touching the plastic wrap to the custard's surface to prevent a skin from forming.
- Place a sheet of the cold puff pastry dough on a clean work surface and cut the dough in half crosswise. Place one piece on top of the other. Starting from a short side, tightly roll up the dough to form a cylinder.
- Use your hands to roll the dough back and forth a few times so that the dough sheets seal together, and then flatten the ends with your hands. Chill in the freezer for 10 minutes to firm up the dough and make it easier to work with.
- Use a sharp knife to cut the cylinder into 12 equal sections. Place the dough sections flat side down on a work surface and use a rolling pin to roll them into 4-inch disks. Place a disk in the well of a standard-size muffin pan and use your index finger to press the dough directly against the bottom.
- Taking care not to trap any air bubbles, use your fingers to press the dough from the bottom up the sides until the dough reaches the top edge of the muffin well. Repeat with the remaining dough. If the dough becomes too elastic and difficult, place it in the freezer for 5 minutes to firm up.
- Fill each dough cup half full of custard. Bake the tarts for 20 to 25 minutes, until their centers are firm and the crusts are golden brown. With the muffins still in the pan, place under the broiler and broil them for three minutes, or until little burnt spots appear on their tops. Keep an eye on them so they don't burn too much. Serve the tarts at room temperature.
Nutrition Facts : Calories 241.3, Fat 17.6, SaturatedFat 7.5, Cholesterol 90.8, Sodium 125.8, Carbohydrate 17, Fiber 0.3, Sugar 6.9, Protein 3.8
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