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Pastel De Nata Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 ready-made puff pastry roll
400 ml milk
2 egg yolks
1 whole egg
2 tablespoon plain flour
100 g caster sugar
1 vanilla pod
Directions:
Directions:
1: In a large bowl, whisk together the egg yolks and whole egg.

2: Add the sugar, and whisk again.

3: Sift in the flour, add the vanilla pod and pour in the milk whisk well to avoid lumps from forming.

4: Transfer the mixture to a sauce pan and simmer on a low heat until it thickens. Once thicker remove from the heat and leave it to cool completely.

5: Preheat the oven to 200 degrees Celsius (390 Fahrenheit, 160 fan oven).
Transfer the puff pastry roll to a working surface and use a cookie cutter to cut 12 rounds that fit in the muffin tin holes.

6: Press the rounds into the muffin tin holes and spoon in the custard cream evenly.
Bake for 30-35 minutes or until golden and the pastry is baked through and the custard is golden, and slightly brown.

7: Allow them to cool, then use a sharp knife to ease up the edges and transfer the tarts to a plate. Once out of the oven, the custard will sink in, so not to worry if in the oven the tarts looked popped out.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
It is important to allow the custard to cool, otherwise the tarts will get the much-dreaded soggy bottom.

You can make the custard in advance and refrigerate it. The custard tastes so much better when it's cold, the vanilla flavour comes through a lot better rather than if you keep them a room temperature.

 

 

 

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