Ingredients with Measurements:
- 2 sheets of puff pastry
- 1 1/4 cups of granulated sugar
- 1/2 cup of all-purpose flour
- 2 cups of milk
- 6 egg yolks
- 1 tsp of vanilla extract
- 1 cinnamon stick
- Powdered sugar for dusting
Special equipment needed:
- Muffin tin
- Rolling pin
- Pastry brush
- Fine mesh strainer
- Saucepan
- Whisk
Step-by-step instructions:
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry sheets on a floured surface and cut them into circles that fit into the muffin tin.
- Place the circles into the muffin tin and press them down to form the shape of the tart.
- In a saucepan, combine the sugar, flour, and cinnamon stick. Gradually whisk in the milk until the mixture is smooth.
- Heat the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
- Remove the saucepan from the heat and discard the cinnamon stick.
- In a separate bowl, whisk the egg yolks and vanilla extract together.
- Gradually whisk in the hot milk mixture into the egg yolk mixture until it is fully combined.
- Pour the custard mixture into the puff pastry shells, filling them about 3/4 of the way full.
- Bake the tarts for 20-25 minutes or until the pastry is golden brown and the custard is set.
- Remove the tarts from the oven and let them cool in the muffin tin for 10 minutes.
- Gently remove the tarts from the muffin tin and place them on a wire rack to cool completely.
- Dust the tarts with powdered sugar before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 25 minutes
5. Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- Makes 12 tarts
Nutritional information:
- Calories: 255 per tart
- Fat: 11g
- Carbohydrates: 35g
- Protein: 4g
Substitutions for ingredients:
- Puff pastry: Pie crust or shortcrust pastry can be used as a substitute.
- Cinnamon stick: Ground cinnamon can be used as a substitute.
Variations:
- Lemon custard: Add the zest of one lemon to the custard mixture before baking.
- Chocolate custard: Add 1/4 cup of cocoa powder to the custard mixture before baking.
- Almond custard: Add 1/2 tsp of almond extract to the custard mixture before baking.
Tips and tricks:
- Make sure the custard mixture is fully combined before pouring it into the pastry shells.
- Use a fine mesh strainer to strain the custard mixture before pouring it into the pastry shells to ensure a smooth texture.
- Dust the tarts with powdered sugar just before serving to prevent it from melting into the custard.
Storage instructions:
- Store the tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the tarts on a baking sheet and bake for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the tarts on a platter with a dusting of powdered sugar and a sprig of mint.
Garnishes:
- Powdered sugar
- Mint leaves
- Berries
Pairings:
- Coffee
- Tea
- Port wine
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the custard mixture is too thin, whisk in a little more flour to thicken it up.
- If the pastry is not fully cooked, bake the tarts for an additional 5-10 minutes.
Food safety advice:
- Make sure the custard is fully cooked before serving to prevent foodborne illness.
Food history:
- Pastéis de Nata are a traditional Portuguese pastry that originated in Lisbon in the 18th century.
Flavor profiles:
- Sweet, creamy, and slightly cinnamon-spiced.
Serving suggestions:
- Serve the tarts warm or at room temperature.
Related Categories
Cooking Method: N/A
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Region: Portuguese
Taste: Creamy, Sweet, Rich, Vanilla, Caramelized, Custardy, creamy, sweet, eggy, flaky, caramelized