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300g frozen puff pastry
250g caster sugar
1 cinnamon stick
zest from half a lemon
The custard filling
25g flour + some extra
12g cornstarch
300ml milk
4 free range yolks + 1 egg
1 teaspoon vanilla extract
Portugal is so beautiful we almost forget why we came ... But that changes quickly when we see de Pastel de nata! We want to make them with the recipe by Bruno Pinho.
How to make Pastel de Nata
Bring sugar, cinnamon and rind to the boil in 250ml water.
Let the sugar mixture simmer for 3 minutes.
Turn of the heat and let the syrup cool completely.
Meanwhile we start on making the custard filling.
Mix the flours together, add a some of the milk, stir until combined.
Bring the remaining milk to the boil in a saucepan, stirring regularly.
Place the flour mixture in a mixer and add the boiled milk gradually
Sieve the lemon rind and the cinnamon stick from the cooled syrup.
Whisk the syrup slowly into the milk mixture until combined.
Whisk in the egg yolks, the egg and the vanilla until smooth.
Put the custard filling aside for now while you make pastry cases.
Preheat the oven to 220°C / 200°C Fan
Grease a cupcake baking tin with 12 holes in it.
Roll the pastry sheets tightly with some water.
Place the pastry rolls into the baking tin.
Gently rub the pastry rolls with a wet thumb in a circular motion up into the muffin tin holes. Make sure there are no holes in the pastry cases. Fill the pastry cases with the custard almost but not quite to the rim.
Bake the pastel de nata for 20 minutes or the custard top is scorched.
Allow the custard to set at least 10 minutes before serving.
The Pastel de nata tartlets should be a little more scorched than ours are. First time you bake a new recipe you're always a bit careful (so that's why practice makes perfect ;) Nevertheless they taste awesome! What a terrific recipe, thanks Bruno Pinho!
Saborear a sua refeição!