Ingredients with Measurements:
- 1 sheet puff pastry
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 6 egg yolks
- 1 teaspoon vanilla extract
- Ground cinnamon, for garnish
Special equipment needed:
- 12-cup muffin tin
- Rolling pin
- Pastry brush
- Mixing bowl
- Whisk
- Saucepan
- Fine mesh strainer
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface until it is about 1/8 inch thick. Cut out 12 circles using a cookie cutter or a glass that is slightly larger than the muffin cups.
3. Place each circle of pastry into a muffin cup, pressing it down gently to fit the shape of the cup. Use a fork to prick the bottom of each pastry shell a few times.
4. In a mixing bowl, whisk together the sugar, cornstarch, and salt.
5. In a saucepan, heat the milk over medium heat until it comes to a simmer.
6. Slowly pour the hot milk into the sugar mixture, whisking constantly to prevent lumps from forming.
7. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
8. Remove the pan from the heat and whisk in the egg yolks and vanilla extract.
9. Strain the custard through a fine mesh strainer into a clean bowl.
10. Pour the custard into the prepared pastry shells, filling each one about 3/4 full.
11. Bake the tarts for 20-25 minutes, or until the pastry is golden brown and the custard is set.
12. Remove the tarts from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
13. Sprinkle the tarts with ground cinnamon before serving.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
12 tarts
Nutritional information:
Calories per serving: 220
Fat per serving: 10g
Carbohydrates per serving: 30g
Protein per serving: 3g
Substitutions for ingredients:
- Puff pastry can be substituted with homemade pastry or store-bought pie crust.
- Whole milk can be substituted with low-fat milk or almond milk.
- Vanilla extract can be substituted with almond extract or lemon zest.
Variations:
- Add a tablespoon of lemon zest to the custard mixture for a citrusy twist.
- Top the tarts with fresh fruit or whipped cream for a decadent dessert.
- Use a mixture of cinnamon and sugar to sprinkle on top of the tarts instead of just cinnamon.
Tips and tricks:
- Make sure to prick the bottom of the pastry shells with a fork to prevent them from puffing up too much during baking.
- Straining the custard mixture through a fine mesh strainer will ensure a smooth and creamy texture.
- Let the tarts cool completely before removing them from the muffin tin to prevent them from falling apart.
Storage instructions:
Store the tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tarts in the oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the tarts on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Ground cinnamon, powdered sugar, fresh fruit, whipped cream, or a sprig of fresh mint.
Pairings:
Serve the tarts with a cup of coffee or tea for a classic Portuguese treat.
Suggested side dishes:
These tarts are perfect as a dessert on their own, but can also be served alongside fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the custard mixture is lumpy, strain it through a fine mesh strainer to remove any lumps.
- If the pastry shells are too thick, roll them out thinner next time.
- If the tarts are browning too quickly, cover them with foil halfway through baking.
Food safety advice:
Make sure to cook the custard mixture to a boil to ensure that the eggs are cooked through and safe to eat.
Food history:
Portuguese custard tarts, also known as pastéis de nata, are a traditional Portuguese pastry that originated in the 18th century. They are made with a flaky pastry shell and a creamy custard filling, and are often served with a sprinkle of cinnamon on top.
Flavor profiles:
These tarts are sweet and creamy, with a flaky pastry shell and a hint of cinnamon.
Serving suggestions:
Serve the tarts warm or at room temperature with a cup of coffee or tea for a classic Portuguese treat.
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Region: Portuguese