Friday, February 6, 2009

portuguese tarts

Portuguese-style egg tarts were evolved from "pastel de nata", a traditional Portuguese custard pastry that consists of custard in a crème brûlée -like consistency caramelized fashion in a puff pastry case. It was created more than 200 years ago by Catholic Sisters at Jerónimo Monastery (Portuguese: Mosteiro dos Jerónimos) at Belém in Lisbon. Casa Pastéis de Belém was the first pastry shop outside of the convent to sell this pastry in 1837, and it is now a popular pastry in every pastry shop around the world owned by Portuguese descendants.
what you need
2 tbs plain flour
160g (6oz) castor sugar
3 egg yolks
1 egg
300ml (10fl oz)milk
1 piece lemon rind
cooking spray
2 sheets ready-rolled frozen puff pastry (24cm x 24cm), thawed

what to do
Preheat oven to 230C fan-forced (250C non-fan - yes, it's hot) and place the oven shelf at the top.Sift the flour and sugar in a bowl. Beat the egg yolks and egg together in a medium-sized bowl. Set aside.
Heat the milk in a small saucepan with the lemon rind. When the milk comes to the boil, remove from heat and take out the rind. Add the flour and sugar to the pan and stir well until there are no lumps. Gradually mix the hot milk mixture into the eggs. Rinse the saucepan and return the mixture to the heat. Cook over a gentle heat, stirring constantly, until the mixture thickens, about 8 minutes.Remove from heat and pour into a jug.Use an 8cm round cutter to cut out the pastry. Place into muffin tins that have been well greased. The pastry will only come a third of the way up the sides. Use a fork to prick the bottom of the pastry all over. Pour in the custard almost to the top of the pastry.Place in the top of the oven, towards the back, for maximum heat. Cook for about 12 minutes, until the custard is set and slightly browned at the edges. It will be puffed up and the pastry should be golden and cooked.Remove from oven and serve warm.
Makes: 16

2 comments:

  1. Yum!
    Doesn't look like it's too hard to make..

    ReplyDelete
  2. no basically just a custard tart

    ReplyDelete