Best Portugese Custard Tarts Recipes

Portugese Custard Tarts image

Provided by kazshaw

Time 1h

Yield Makes Tartlets

Number Of Ingredients 7

1 whole egg (large)
2 egg yolks (large)
115g golden caster sugar
2 tbsp cornflour
400ml full fat (creamy) milk
2 tsp vanilla extract
1 sheet ready rolled puff pastry

Steps:

Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6
Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.

Portugese Custard Cream Tarts (Pasteis de Nata) image

Provided by Juliann Esquivel @Juliann

Categories Pies

Number Of Ingredients 7

1 cup(s) whole milk, do not use 2 per cent or less
3 tablespoon(s) cornstarch
1/2 stick(s) vanilla bean or good vanilla
1 cup(s) white sugar
1 pinch(es) scant few grains of salt, add to the milk
6 large egg yolks; i freeze & save the whites for another recipe
1 package(s) 17.3 ounce frozen puff pastry shells or sheets thawed

Steps:

Preheat oven to 375 degrees. Lightly greese 12 muffin cup pan or cupcake pan. Line the bottom and sides with the puff pastry.
In a saucepan, combine cold milk, sugar, cornstarch, pinch of salt, and vanilla. Cook, stirrring constantly, until mixture thickens. Place egg yolks in a medium bowl beat a little with a fork. Then wisk 1/2 cup of hot milk mixture into the egg yolks. Tempering them. Gradually add the egg yolk mixture back into the remaining milk mixture; wisking constantly. Cook stirring constantly for 5 minutes, or until thickend. Remove vanilla bean.
Fill pastry-lined muffin cups with the mixture about a tablespoon and a half per cup. Bake in preheated oven for 30/35 minutes, or until crust is golden brown and the filling is lightly browned on top. Enjoy