How To Make The Perfect Pastel De Nata Recipe

Pastéis de Nata (Portuguese Custard Tarts) The …

WEBApr 19, 2023 · In a separate medium saucepan scald the milk (heat until up to the boiling point but don’t let it boil). Turn off the heat and add the …

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1. Make the Custard:Place the water, sugar, cinnamon and lemon rind in a medium saucepan and bring it to a boil. Reduce the heat to medium and let it simmer - without stirring - until it reachers 220 degrees F on an instant read thermometer.Remove from the heat and let it cool for at least 15 minutes while you prepare the rest of the ingredients.In a separate medium saucepan scald the milk (heat until up to the boiling point but don't let it boil). Turn off the heat and add the flour and salt to the hot milk and whisk constantly until the mixture is nice and thick. Add the egg yolks and whisk until combined. Whisk in the vanilla extract.Remove the cinnamon and lemon rind from the syrup. In a thin, steady stream pour the syrup into the egg/flour mixture, whisking constantly. The custard will be very thin, this is normal.Pour the custard through a fine mesh sieve to strain out any chunky bits.Cover the bowl with plastic wrap and set aside until ready to use. You can make this in advance and
2. Prepare the Pastry Dough:On a lightly floured work surface, roll the pastry dough out to roughly a 11x14 inch rectangle. Beginning at the short end, roll up the pastry dough, rolling it tightly as you go along. Wrap the pastry roll in plastic wrap and refrigerate for at least 2 hours.
3. Assemble the Tarts:Preheat the oven to the highest temperature it will go (I heated mine to 525 degrees F). Use a pastry cutter or sharp knife to cut the pastry log into about 3/4 inch thick rounds. (Cut a thin layer off each end and discard.)Use a standard size non-stick muffin pan. Depending on how full you fill the tarts this recipe makes about 16 tarts so you may need a second muffin pan.Place a pastry round in each tin. Use your thumbs to press the pastry down and up the sides to the very top to fit the mold. Pour the prepared custard into each pastry case to about 3/4 of the way full. Don't fill them too full or the custard will overflow onto the rims of the tart crusts. Place the pan on the middle rack of the preheated oven.Depending on the max temperature of your oven, bake for about 14-16 minutes (my oven was set to 525 degrees F). You'll know the tarts are done when the tops are nicely scorched and the filling is set. Remove from the oven and let the tarts cool for about 8-10

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Portuguese Custard Tarts (Pastéis de Nata) Baking It Beautiful

WEBFeb 27, 2024 · In a small saucepan over medium-high heat, bring the ⅔ cup of water, 1 ⅓ cup of sugar, cinnamon stick, large pieces of lemon peel to a boil. Once it reaches a boil …

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Portuguese Custard Tarts (Pasteis de Nata) Recipe

WEBFeb 6, 2024 · 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. 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.
2. 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.
3. Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
4. 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.

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Portuguese Custard Tarts (Pasteis de Nata) The Woks …

WEBMar 22, 2019 · Make the custard tart filling: Whisk ½ cup heavy cream, ½ cup sugar, 1¼ cup whole milk, 2 egg yolks, 4 teaspoons cornstarch, and …

1. Roll out the puff pastry into a 10x12 inch (25x30 cm) rectangle. From the 10-inch side, start rolling the pastry into a tight roll until you have a 10-inch long roll. Return the pastry to the freezer for 30 minutes to chill until firm.
2. Whisk ½ cup heavy cream, ½ cup sugar, 1¼ cup whole milk, 2 egg yolks, 4 teaspoons cornstarch, and 1¼ teaspoon vanilla extract in a small saucepan until the sugar is dissolved.
3. Preheat the oven to 475 degrees F (245 degrees C). Place the frozen pastry shells on a sheet pan (you can line it with parchment paper for easy cleanup).

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