Recipe Pasteis De Nata Portuguese Custard Tarts

Portuguese Custard Tarts (Pasteis de Nata) Recipe

WebFeb 6, 2024 · Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight. …

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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Pastel de Nata Recipe (Portuguese Custard Tarts)

WebJun 25, 2019 · Begin by making a sugar syrup. Combine the sugar, water, vanilla extract, lemon peel, and cinnamon stick in a saucepan. Cook …

Rating: 5/5(114)
1. Preheat your oven to 550°F (290°C), and lightly grease a 12-cup muffin tin.
2. In a saucepan, bring to a boil the sugar, water, vanilla extract, lemon zest, and cinnamon stick. Cook until a thermometer reads a temperature of 220°F (100°C). Resist the urge to stir!
3. Separately, whisk the milk, flour, and salt together very thoroughly. Cook over medium heat, whisking constantly, for about 5 minutes or until well combined and the milk is thickened. Take off the heat and let cool for 10 minutes.
4. Once cooled, whisk in the egg yolks. Then add the sugar syrup (first removing the cinnamon stick), and mix until everything is well-combined. Strain into a measuring jug.

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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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