Pastéis de nata (custard tarts)
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- Serves: 12 persons
- 1puff pastry dough, rolled into a rectangle
- 1 tbspbutter
- 1 dlwater
- 200 gsugar
- 1cinnamon stick
- 1vanilla pod
- 1organic lemon
- 2 ½ dlmilk
- 1 tbspMaizena cornflour
- 5fresh egg yolks
Step 2Roll out the dough, brush with butter. Roll up tightly from the long edge, cover and chill for approx. 30 mins.
Step 4Bring the water and sugar to the boil in a pan. Add the cinnamon, vanilla and lemon zest, reduce to a syrupy consistency. Remove the cinnamon stick and vanilla pod. Combine the milk and cornflour, add to the syrup, heat through while stirring, allow to cool slightly. Whisk the egg yolks into the mixture one at a time, pour through a sieve, cover and leave to cool.
Step 5To shape the tarts
Step 6Cut the dough roll into 12 slices, press into the prepared holes, pull the dough up around the edges. Pour the filling into the tarts.
Step 7To bake
Step 8Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.