2 years ago, I had a crazy craving for some Portugese Egg Custard Tarts, those I found in London were not quite up to standard, I know Pasteis De Belem does the best Pasteis de Nada in Portugal, so we went to Lisbon over a bank holiday to satisfy my crave 😛
The crave is back.. :-0 this time i decided to make them myself ;-D
The creamy soft egg custard and the crispy buttery puff pastry are just heaven, they are all gone so quickly once they are out from the oven!
Portugese Egg Custard Tarts (Pasteis de Nada)
Makes about 12 pastries
Ingredients
For the pastry
2 packages 320g all-butter ready-rolled puff pastry
For the egg custard
2.5 tablespoons cornflour
40ml milk
225g granulated sugar
110ml water
200ml double cream
1 tbsp vanilla bean paste
5 large egg yolks, whisked
Utensils
12 holes muffin tin with 2.0-2.5 inches diameter base
Methods
To make the custard
1. Mix the cornflour and milk in a medium bowl until combined. Set aside.
2. Put the sugar and water in a small saucepan, bring them to boil and remove from heat until it reaches 100°C. Do not stir.
3. Meanwhile, heat the double cream in another small saucepan until it starts to bubble, gradually pour the hot cream into the flour mixture, keep whisking until the mixture is well combined and thickened.
4. Carefully pour the sugar syrup from a side the hot cream and flour mixture, add the vanilla bean paste and stir until smooth and incorporated. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside.
To assemble and bake the pastries
5. Pre-heat the oven to 250°C. Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
6. Fill pastry-lined muffin cups 3/4 full with the custard and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top.
7. Remove from the oven and allow the pasteis to cool a few minutes in the pan, then transfer to a rack and cool until just warm.
8. Serve warm with cinnamon or icing sugar (optional).
- 2 packages
- 320g all-butter ready-rolled puff pastry
- 2.5 tablespoons cornflour
- 40ml milk
- 225g granulated sugar
- 110ml water
- 200ml double cream
- 1 tbsp vanilla bean paste
- 5 large egg yolks, whisked
- 12 holes muffin tin with 2.0-2.5 inches diameter base
- Mix the cornflour and milk in a medium bowl until combined. Set aside.
- Put the sugar and water in a small saucepan, bring them to boil and remove from heat until it reaches 100°C. Do not stir.
- Meanwhile, heat the double cream in another small saucepan until it starts to bubble, gradually pour the hot cream into the flour mixture, keep whisking until the mixture is well combined and thickened.
- Carefully pour the sugar syrup from a side the hot cream and flour mixture, add the vanilla bean paste and stir until smooth and incorporated. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside.
- To assemble and bake the pastries
- Pre-heat the oven to 250°C. Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
- Fill pastry-lined muffin cups ¾ full with the custard and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top.
- Remove from the oven and allow the pasteis to cool a few minutes in the pan, then transfer to a rack and cool until just warm.
- Serve warm with cinnamon or icing sugar (optional).
