Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 3/4 cup granulated sugar
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup heavy cream
- 4 large eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- 12-cup muffin tin
- Rolling pin
- Pastry brush
- Whisk
- Saucepan
- Fine mesh strainer
Step-by-step instructions:
a. Preheat oven to 375°F.
b. On a lightly floured surface, roll out the puff pastry to 1/8 inch thickness.
c. Cut the pastry into 12 circles using a biscuit cutter or a glass.
d. Press each circle into a muffin cup, making sure to press the pastry up the sides.
e. In a saucepan, combine the sugar and water and cook over medium heat until the sugar dissolves.
f. Remove the saucepan from the heat and let cool for 5 minutes.
g. In a separate bowl, whisk together the milk, heavy cream, eggs, egg yolks, vanilla extract, and salt.
h. Slowly pour the sugar syrup into the egg mixture, whisking constantly.
i. Strain the mixture through a fine mesh strainer.
j. Pour the mixture into the pastry cups, filling each one about 3/4 full.
k. Bake for 20-25 minutes or until the tarts are golden brown and set.
l. Let the tarts cool in the muffin tin for 5 minutes before removing them.
m. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
375°F
Serving size:
12 tarts
Nutritional information:
Calories: 265
Fat: 15g
Carbohydrates: 28g
Protein: 4g
Sodium: 105mg
Sugar: 18g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or homemade pastry dough.
- Heavy cream can be substituted with half-and-half or whole milk.
- Vanilla extract can be substituted with lemon or orange zest.
Variations:
- Add cinnamon or nutmeg to the egg mixture for a spiced flavor.
- Top the tarts with fresh fruit or whipped cream.
- Substitute the pastry cups with phyllo dough cups for a lighter version.
Tips and tricks:
- Make sure to press the pastry up the sides of the muffin cups to create a well for the filling.
- Straining the egg mixture will remove any lumps or air bubbles.
- Letting the tarts cool in the muffin tin for a few minutes will make them easier to remove.
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 for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the tarts on a platter with a dusting of powdered sugar and fresh berries.
Garnishes:
Dust the tarts with powdered sugar or top with whipped cream.
Pairings:
Serve the tarts with a cup of coffee or tea.
Suggested side dishes:
Serve the tarts with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the tarts are not setting, bake them for an additional 5-10 minutes.
- If the pastry is not browning, brush it with an egg wash before baking.
Food safety advice:
Make sure to cook the tarts until they are set to avoid any foodborne illnesses.
Food history:
Portuguese egg tarts, also known as pastel de nata, originated in Lisbon, Portugal in the 18th century. They are a popular pastry in Portugal and can be found in bakeries and cafes around the world.
Flavor profiles:
The tarts have a creamy custard filling with a flaky pastry crust.
Serving suggestions:
Serve the tarts as a dessert or a sweet breakfast pastry.
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Region: Portuguese