Ingredients with Measurements:
- 1 sheet puff pastry, thawed
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- 12-cup muffin tin
- Rolling pin
- Mixing bowl
- Whisk
- Saucepan
- Strainer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry on a lightly floured surface until it is about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles that are slightly larger than the muffin cups.
3. Press the pastry circles into the muffin cups, making sure to press the dough up the sides of the cups.
4. In a mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.
5. In a saucepan, heat the cream and milk over medium heat until it comes to a simmer. Remove from heat and stir in the vanilla extract and salt.
6. Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
7. Strain the mixture through a fine-mesh strainer into a measuring cup with a spout.
8. Pour the custard mixture into the prepared muffin cups, filling them about 3/4 full.
9. Bake for 20-25 minutes, or until the custard is set and the pastry is golden brown.
10. Remove from the oven and let cool in the muffin tin for 5 minutes.
11. Use a knife to gently loosen the tarts from the muffin cups, then transfer them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Total time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
12 tarts
Nutritional information:
Calories per serving: 220
Fat: 12g
Carbohydrates: 24g
Protein: 3g
Sodium: 90mg
Sugar: 14g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust dough.
- Heavy cream can be substituted with half-and-half or whole milk.
- Whole milk can be substituted with low-fat milk.
Variations:
- Add cinnamon or nutmeg to the custard mixture for a spiced flavor.
- Top the tarts with fresh fruit or whipped cream.
- Use a different type of pastry, such as phyllo dough or shortcrust pastry.
Tips and tricks:
- Make sure the custard mixture is strained to remove any lumps or bits of cooked egg.
- Don't overfill the muffin cups, as the custard will puff up during baking.
- To prevent the pastry from getting soggy, prick the bottom of each pastry cup with a fork before adding the custard.
Storage instructions:
Store the tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tarts in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the tarts on a platter or individual dessert plates.
Garnishes:
Dust the tarts with powdered sugar or top with fresh fruit.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
These tarts can be served as a dessert on their own.
Troubleshooting advice:
- If the custard is not setting, bake the tarts for an additional 5-10 minutes.
- If the pastry is getting too brown, cover the tarts with aluminum foil during the last few minutes of baking.
Food safety advice:
Make sure to cook the custard until it is set to prevent the risk of foodborne illness.
Food history:
Portuguese egg tarts, also known as pastéis de nata, are a popular pastry in Portugal and other countries with Portuguese influence, such as Macau and Brazil. The tarts are made with a custard filling and a flaky pastry crust.
Flavor profiles:
The tarts have a sweet and creamy custard filling with a flaky, buttery pastry crust.
Serving suggestions:
Serve the tarts warm or at room temperature.
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Region: Portuguese