PASTEI DE NATA
This traditional Portuguese tart is something I learned this month while in Portugal. And OMG how delicious and easy to make!
1 packet puff pastry (500g) or 15 prepackaged phyllo mini-cups
8 oz milk
3 Tablespoons plain flour or 2 Tablespoons corn starch
6 oz granulated sugar
1 teaspoon vanilla extract.
6 egg yolks
Preheat oven to 428 degrees
Lightly grease 12-cup muffin tin.
1. Line bottoms and sides of cups with puff pastry. Best to roll the pastry twice, then cut a length of the doubled pastry a bit bigger than the diameter of the cup. Place it in the center of the cup and mold it down with your fingertips. Or use pre-made phyllo cups, which give it a little crunch.
2. In a saucepan, combine milk, flour, sugar, egg yolks and vanilla. Cook on medium, stirring constantly, until mixture thickens. Maybe five to 10 minutes.
3. Fill pastry-lined muffin tin with mixture and bake in preheated oven for 12 minutes if convection or until pastry is golden brown and filling top is lightly browned. If using pre-made phyllo tarts, be sure they don’t burn…mine were right on the edge. If the tarts are getting too dark, cover them.
4. Sprinkle tops with cinnamon. Eat the best custard tart you’ve ever had.
I had custard left over and chilled it in ramekins. These don’t keep overnight so refrigerate if you aren’t serving that day.