Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 1/4 cups of granulated sugar
- 1/4 cup of water
- 1/2 cup of heavy cream
- 1/2 cup of whole milk
- 4 egg yolks
- 1/4 cup of cornstarch
- 1 teaspoon of vanilla extract
- Pinch of salt
Special equipment needed:
- 12-cup muffin tin
- Rolling pin
- Pastry brush
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry on a floured surface until it is about 1/8 inch thick.
3. Cut the pastry into 12 circles that are slightly larger than the muffin cups.
4. Gently press the pastry circles into the muffin cups, making sure the edges come up to the top of the cups.
5. In a saucepan, combine 1 cup of sugar and 1/4 cup of water. Cook over medium heat, stirring occasionally, until the sugar dissolves.
6. Increase the heat to high and cook the sugar mixture, without stirring, until it turns a deep amber color and reaches 350°F (177°C) on a candy thermometer.
7. Remove the pan from the heat and carefully pour the caramel into the pastry cups, dividing it evenly among them.
8. In another saucepan, heat the cream and milk until hot but not boiling.
9. In a bowl, whisk together the egg yolks, cornstarch, remaining 1/4 cup of sugar, vanilla extract, and salt until smooth.
10. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
11. Pour the custard mixture into the pastry cups, filling them about 3/4 full.
12. Bake the tarts for 20-25 minutes, or until the custard is set and the pastry is golden brown.
13. Remove the tarts from the oven and let them cool in the muffin tin for 5 minutes.
14. Carefully remove the tarts from the muffin tin and let them cool completely on a wire rack.
15. Serve the tarts at room temperature or chilled.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
12 tarts
Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 36g
Protein: 3g
Sodium: 80mg
Sugar: 25g
Substitutions for ingredients:
- Puff pastry can be substituted with homemade pastry dough or store-bought pie crust.
- Heavy cream can be substituted with half-and-half or whole milk.
- Cornstarch can be substituted with all-purpose flour or tapioca starch.
Variations:
- Add lemon zest to the custard mixture for a citrusy twist.
- Top the tarts with fresh berries or whipped cream before serving.
- Use brown sugar instead of granulated sugar for a deeper caramel flavor.
Tips and tricks:
- Make sure the caramel doesn't burn by keeping a close eye on it and removing it from the heat as soon as it reaches the desired color.
- To prevent the custard from curdling, whisk the egg yolk mixture constantly while adding the hot cream.
- If the pastry cups shrink during baking, gently press them back up with a spoon while they are still warm.
Storage instructions:
- Store the tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tarts, place them in a preheated oven at 350°F (177°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the tarts with powdered sugar before serving.
- Serve the tarts on a platter with fresh fruit and a dollop of whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Port wine
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the custard is too runny, it may not have cooked long enough. Bake the tarts for an additional 5-10 minutes.
- If the pastry cups shrink during baking, gently press them back up with a spoon while they are still warm.
Food safety advice:
- Make sure to cook the caramel to the correct temperature to avoid burning yourself or the sugar.
- Store the tarts in the refrigerator to prevent spoilage.
Food history:
- Portuguese custard tarts, also known as Pastéis de Nata, originated in Lisbon, Portugal in the 18th century.
- The tarts were created by Catholic monks who used egg yolks left over from the wine-making process to make the custard filling.
- Today, Pastéis de Nata are a popular pastry in Portugal and can be found in bakeries and cafes around the world.
Flavor profiles:
- Sweet
- Creamy
- Buttery
- Caramelized
Serving suggestions:
- Serve the tarts as a dessert or a sweet snack.
- Pair the tarts with coffee or tea for a mid-morning or afternoon treat.
Related Categories
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Region: Portuguese
Taste: Sweet, Creamy, Caramelized, Nutty, Eggy