Pasteis de Nata

1 Reviews
100% would make this recipe again

Portuguese Custard Tarts

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Ingredients

??? plastic wrap ???
??? puff pastry dough ???
??? butter, unsalted, melted ???
??? sugar ???
??? white flour (all purpose) ???
??? salt ???
??? egg yolks ???
??? eggs size large [optional] ???
??? milk, partly skimmed, 2% ???
??? lemonjuice, freshly squeezed ???
??? vanilla extract ???
??? ground cinnamon ???

Before you start

Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.

Method

  1. On a lightly floured board, roll out the puff pastry to a 33 cm (13 in.) square, using a rolling pin. Using a brush, cover the entire surface of the pastry with butter. Roll tightly, wrap in plastic wrap and refrigerate for at least 30 min.
  2. Slice the dough roll into 12 rounds of about 3 cm. On a lightly floured board, roll out each round, using a rolling pin. Using lightly wet fingers, line the tart pans or muffin tins. Chill for at least 30 min while preparing the filling.
  3. Preheat the oven to 270°C/525°F.
  4. In a saucepan off the heat, combine the sugar, flour and one pinch of salt. Add the egg yolks and egg then whisk until smooth. Pour in the milk, lemon juice and vanilla. Mix thoroughly.
  5. Bring to a boil over medium heat, whisking and scraping the bottom and sides of the pan. Reduce the heat and continue to whisk until the mixture has thickened. Remove from the heat and strain through a sieve.
  6. Portion out the filling to the tart pans. Smooth out the tops using the back of a spoon.
  7. Bake in the middle of the oven until the tops are caramelized and the crusts are golden-colored, about 13-15 min.
  8. Let cool before unmoulding. Dust with cinnamon then serve.

Observations

These tarts can be made ahead and warmed up in a warm oven for about 5 min.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

210

Fat

10 g

16 %

Saturated 2.6 g
+ Trans 0.1 g

14 %

Cholesterol

80 mg

Sodium

60 mg

3 %

Carbohydrate

25 g

8 %

Fibre

0 g

2 %

Sugars

15 g

Net Carbs

25 g

Protein

4 g

Vitamin A

6 %

Vitamin C

1 %

Calcium

6 %

Iron

6 %
More info

Claims

This recipe is :
Good source of  :
Selenium, Vitamin B12
Source of  :
Calcium, Folacin, Iron, Manganese, Niacin, Omega-3, Omega-6, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Vitamin D, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Milk and Alternatives 0
Meat and Alternatives 0
Fats 0
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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