The Pastel de Nata, custard tart, is one of the most famous Portuguese treats. Made famous by the Pastéis de Bélem, it can now be found in bakeries and restaurants all over the world. There are several variations to the recipe as the original is top secret. I was recently introduced to a large custard tart that looks like a giant pastel de nata.
This recipe is fairly easy to make especially if you are like me and keep boxes of puff pastry sheets in your freezer. The most difficult part:
- Keeping it from burning if you use the grill to add the dark top
- Stopping yourself from eating the whole thing
- 1 sheet of puff pastry
- 300 gr Sugar (about 1 1/2 cups)
- 1 1/4 cup (300ml) water
- lemon peel
- 2 1/2 (600ml) cups of milk
- 3 egg yolks
- 3 Tbsp corn starch
- Preheat oven to 350 degrees.
- Butter tart pan.
- Roll puff pastry out, place in a tart pan.
- Pierce bottom of puf pastry with fork, 3 times and set aside.
- Add water, sugar and lemon peel to a sauce pan and bring to a boil for approximately 3 minutes.
- In a separate pan, combine the milk, egg yolks and corn starch stirring constantly over low heat until a thick cream is formed.
- Slowly add the water/sugar mixture (removing the lemon peel) to the creamy mixture, stirring constantly.
- Return to stove and cook until the mixture has thickened.
- If there are lumps in the mixture you can give it a quick mix with a hand blender.
- Add creamy mixture to tart pan and place in preheated oven.
- Bake for approximately 40 minutes until golden.
- To add the dark colour to the top, turn oven to grill setting for the last few minutes. Keep watch as not to burn the top.
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