Portugal isn’t far from Spain. So, we should try some of Portuguese cuisine!
Does custard tart sound a bell? If it doesn’t, you shouldn’t worry. We will explain to you what is it 🙂
Custard tart is one of Portuguese desserts. Pastel de nata (it’s original name)is tart with a rich egg custard nestled in shatteringly crisp pastry. The tarts are eaten across Portugal and the Lusophone world as a snack at all times of the day, with a cup of coffee.
Time: around an hour
- 2 tbsp of flour
- 2 tbsp of icing sugar
- 250g of golden caster sugar
- 2 eggs
- 1 stick of cinnamon
- 4 egg yolks
- 500ml of milk
- ground cinnamon to serve/span>
- 50g of cornflour
- ground cinnamon to serve
- 360g of all butter puff pastry
- 1 vanilla pod
Start by mixing the flour and icing sugar, and use this to dust the work surface. Roll the pastry out to make a 45 x 30cm rectangle. Roll up lengthways to create a long sausage shape.
Then, cut the pastry into 24 wheels, about 1-2cm thick.
Later, roll each wheel lightly with the rolling pin to fit 2 x 12-hole non-stick fairy cake tins.
Now, press the pastry circles into the tins and mould into the tins to make thin cases. Chill until needed.
Heat the oven: 220C/fan and 200C/gas. Make a sugar syrup by bringing the sugar, 200ml water, lemon zest and cinnamon stick to the boil. Reduce until syrupy, allow to cool, then remove the cinnamon and lemon. Whisk the eggs, egg yolks and cornflour until smooth in another large pan.
Now, you have to heat the milk and vanilla pod seeds in a separate pan until just below the boil. Gradually pour the hot milk over the eggs and cornflour, then cook on a low heat, continually whisking.
Then, Add the cooled sugar syrup to the custard and whisk until thickened slightly. Pour the custard through a sieve. Pour into the pastry cases and bake for 15 minutes until the pastry is golden and the custard has darkened.
Finally, cool completely in the tins then sift over icing sugar and ground cinnamon to serve.