Recipe

Recipe: Portuguese custard tarts

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One of the must-visit destinations in Lisbon may be the Pastis de Belm, home of the bright de nata – an eggy custard tart with crisp pastry along with a blistered top.

The queue to enter this specific historic establishment snakes out the door and all sorts of way down the street, but that will wasn’t enough to put off the pastry lover like me using a recent visit to the Portuguese capital. This recipe might not beat the Belm version, yet is easy to make and extremely addictive.

Portuguese custard tarts

For the filling

3 egg yolks

125g caster sugar

2 tablespoons of cornflour

180ml milk

270ml double cream

1 tsp vanilla coffee bean paste

For the pastry

2-3 tbsp caster sugar

? tbsp ground cinnamon

175g all-butter puff pastry

Method

Preheat the oven to 220C (200C fan). To make the filling, whisk the egg yolks with the sugars until pale, then include things like the cornflour until you get a simple paste. Heat the exploit, cream and vanilla bean paste in a medium skillet and bring to scalding point.

Add a new splash of this to the egg yolk mixture, whisk vigorously, then simply incorporate the rest. Return a combination to the pan and stir over a low heat right until it thickens (this will take about 15 minutes). Do not let it steam or it will split. Protect with cling film in contact with the top of the surface (otherwise it’s going to form a skin) and set aside to cool.

Dust the work surface utilizing half the caster sugar along with the cinnamon and roll out this pastry to a 15cm x 20cm rectangular shape. Dust with the remaining carbohydrates and press it alongside the rolling pin. Begining with the longer side closest to you actually, tightly roll up the torte, then cut into six types. Take one piece and it spiral side in a hollow of a non-stick six-hole muffin container. Use your thumb to thrust the dough outwards, equally lining the base and factors. Repeat with the remaining types.

Add a spoonful of eggy custard to each worthless, leaving a 1cm gap at the summit. Cook in the oven regarding 30 minutes or until the treat is very crisp and the filling is puffy and marginally scorched. Remove from the tin and cool on a wire rack. Most effective eaten the same day.

 

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