RECIPE: Portuguese Egg Tarts

Portuguese Egg Tarts
Originated from Portugal (Belem near Lisbon) this Portuguese egg tart ( pastéis de nata) recipe makes an excellent version of the authentic Portuguese custard tarts with a rich egg custard nestled in shatteringly crisp pastry. Tastes like home, even if you’re not from Portugal. Some of the best egg tarts I had was in Macau and Taipei. This recipe is a good start for any “newby” who wants to start baking.
Follow my step-by-step Recipe:

Quantity           PORT:  12 tarts       

                          Author      Martin ZGraggen

Category           Baking

Time      Preparation time: 15-20 min | Cooking time: 20-25 min

Difficulty   Beginner

INGREDIENTS

QUANTITY       UNIT         PRODUCE

2                       PC            Egg yolks (large)

1                       PC            Egg whole (large)             

120                   GR            Castor sugar

1                       PINCH      Salt cooking

1                       DROP       Lemon juice (lemon fresh)

35                     GR            Cornflour

200                   ML            Milk full cream

200                   ML            Cream cooking thick

3                       ML            Vanilla extract

1                       PC            Puff pastry sheet (frozen)

                         SOME       Flour plain

MISE EN PLACE | PREPARATION:

CUSTARD

1.  In a large saucepan, whisk together the egg and egg yolks, sugar, salt (pinch), lemon juice (drop) and cornflour until smooth.
2.  Add a little of the milk until a paste is formed.
3. Add remainder of milk, cream and vanilla whisking until smooth.
4. Bring mixture to the boil whilst stirring until thickened.
5. Transfer to a bowl, cover with plastic wrap to prevent a skin forming.
6. Refrigerate until chilled.

TART

• Pre-heat oven to 210°C (190°C fan-forced).
• Lightly oil 12, ⅓ cup capacity muffin pans.
• Place sheet of pastry on benchtop (slightly floured) and cut in half forming two rectangles.
• Place one on top of the other. From the short end, roll up firmly to form a roll of pastry. Cut into 12 equal sized pieces.
• Roll pieces of pastry to approx. 8cm diameter and press into muffin pans. Spoon chilled custard between pastry shells and bake for 20-25 minutes until custard is starting to turn golden.
• Let sit for several minutes before removing from pans.

EQUIPMENT / TOOLS required:

-Scale (talking scale)                       -Saucepan           -Whisk                               -Wooden spoon

-Bowl                                               -Plastic wrap        -Muffin tray / pan sheet (12)            -Knife small

-Rolling pin                                      -Spoon                 -Icing sugar / sieve

REMARKS | COMMENTS | SUGGESTIONS:

1. Best to prepare the custard 1 day in advance (nicely cooled down over night in the refrigerator)
2. Best to serve warm, dust with some icing sugar
3. Goes well for any morning or afternoon tea break / part

Bon Appetite

Chef Martin