Pastel de Nata Recipe
Did you know that I once managed to convince someone for a whole year that I'm Portuguese? I mean it is fairly believable, I have the right skin tone, I lived out there, some of my family still live there and I know enough Portuguese words to sound like I know what I'm talking about if you don't know the language at all!
I love Portugal and I also love these little tarts. When I lived there I had to fight with myself not to eat them all day, every day. I haven't been over to Portugal in a few years and I am starting to really crave them so I thought I would make my own this weekend and they look just like the real thing and taste pretty close too!
1 tbsp plain flour
4 tbsp icing sugar
3 tbsp nutmeg
250g caster sugar
Pre made puff pastry sheet
4 egg yolks
2 whole eggs
1 cinnamon stick
1tbsp vanilla essence
Putting it all Together
Heat the oven to 220C/fan 200C/gas 7.
Mix the flour and 2 tbsp icing sugar together , and use this to dust the work surface. Unwrap the pastry and cover with the remaining icing sugar and nutmeg spreading over the pastry. Roll the pastry 'landscape' in to a tight roll before cutting into 12 portions.
Stand each portion with the swirls facing up before flattening into a disc with your hand. Grease a muffin tray with butter and pop a pastry dic into each before using your fingers to shape into a bowl like receptacle to hold your custard. Put in the fridge to chill whilst you make the filling.
Make a sugar syrup by heating the sugar, 200ml water, lemon zest and cinnamon stick until it boils and the sugar dissolves. Whisk the eggs, egg yolks and cornflour until smooth in a pan. Heat the milk and vanilla in a separate pan until just hot. Gradually pour the hot milk over the eggs and cornflour, whilst whisking continuously. Add the cooled sugar syrup to the custard and whisk until the mixture has thickened slightly.
Pour the custard through a sieve, retrieve the muffin tin from the fridge and pour the custard into each pastry case. Do not overfill!
Put in the over for 30 minutes, the custard of each tart should be darker in colour.