{"id":7464,"date":"2021-02-24T14:54:02","date_gmt":"2021-02-24T19:54:02","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7464"},"modified":"2021-02-27T01:38:03","modified_gmt":"2021-02-27T06:38:03","slug":"pasteis-de-nata-portuguese-custard-tarts","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=pasteis-de-nata-portuguese-custard-tarts","title":{"rendered":"Pasteis de nata (Portuguese custard tarts)"},"content":{"rendered":"

En souvenir de la pand\u00e9mie et du docteur Arruda.<\/h2>\n

Ingredients<\/h3>\n
\n
Crust<\/div>\n
½<\/span> <\/span> Package puff pastry, thawed<\/span><\/div>\n
1<\/span> tbsp<\/span> Unsalted butter melted<\/span><\/div>\n
Filling<\/div>\n
½<\/span> cup<\/span> Sugar<\/span><\/div>\n
3<\/span> tbsp<\/span> Cornstarch<\/span><\/div>\n
4<\/span> <\/span> Egg Yolks<\/span><\/div>\n
1<\/span> <\/span> Whole egg<\/span><\/div>\n
2<\/span> cups<\/span> Milk<\/span><\/div>\n
2<\/span> tbsp<\/span> Corn sirup<\/span><\/div>\n
1<\/span> <\/span> Cinnamon stick (or ground cinnamon to taste)<\/span><\/div>\n
½<\/span> tsp<\/span> Vanilla<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
Crust<\/div>\n
\n
\n

On a lightly floured work surface, roll out the dough into a square about 33 cm (13 in)<\/p>\n<\/div>\n<\/div>\n

\n
\n

Using a brush, brush the entire surface of the dough with butter. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Roll tightly and wrap in plastic wrap. Refrigerate 30 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cut off the ends of the roll.
\nSlice into 14 rings (that number can vary depending on the size of your molds. The bigger the molds the thicker the rings).<\/p>\n<\/div>\n<\/div>\n

\n
\n

On a floured work surface, finely lower each slice using a rolling pin. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Using your hands, fit each circle in either individual tartlet molds or muffin tins (you could even skip the individual round process and just pit the dough in a pie plate).
\nIf the dough overflows, cut off the excess with a pair of scissors. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Reserve in the refrigerator while preparing the filling.<\/p>\n<\/div>\n<\/div>\n

Filling<\/div>\n
\n
\n

Heat oven to its highest setting 270\u00b0C (525\u00b0F)<\/p>\n

You can bake the tartlets at 260 \u00b0 C (500 \u00b0 F) if it’s the maximum temperature in your oven and finish them under the broiler if you don’t find them caramelized enough.<\/p>\n<\/div>\n<\/div>\n

\n
\n

In a saucepan, off the heat, combine the sugar and starch, mix well.<\/p>\n<\/div>\n<\/div>\n

\n
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Add the egg yolks, the egg and whisk until the mixture is smooth. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Add the milk, corn syrup, vanilla and cinnamon stick. Mix well.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Bring to a boil over medium heat, whisking and scraping the bottom and sides of the pan. <\/p>\n<\/div>\n<\/div>\n

\n
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Simmer until the mixture has thickened. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Remove from fire. Pass through a sieve.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Divide the filling among the tart pans. Smooth the top of the filling with the back of a spoon to even out.<\/p>\n<\/div>\n<\/div>\n

\n
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Bake immediately for 13 to 15 minutes or until the filling is nicely caramelized and the dough is crisp. (There should be some black spots)<\/p>\n<\/div>\n<\/div>\n

\n
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Let cool and serve.
\nThe next day, reheat the tartlets in a very hot oven for about 5 minutes. They will be as good as the day before.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":7466,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[56],"class_list":["post-7464","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-desserts"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7464","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7464"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/media\/7466"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7464"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}