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Portuguese custard tarts to make tonight

July 6, 2016 6 Comments Filed Under: Food, Recipes, Travel, Uncategorized

Portuguese custard tarts

Portugal is playing in the semi final tonight, which presents the perfect opportunity to scoff one of Portugal’s most iconic foods. These meltingly flaky burnt custard tarts are known as ‘pasteis de nata‘. My recent trip to Porto and the Douro reminded me of their sunshiney succulence. This recipe is a cheaty way of making the custard tarts. Enjoy with a cup of tea or a port and tonic during the game. Wales are their opponents tonight, so I’ve got my fingers crossed. Wouldn’t it be lovely to see Wales in the final!
By the way I’m now posting regularly on snapchat, do give me a follow on msmarmite. 
This recipe first appeared in Metro.

Makes 12

175ml whole milk
225ml double cream or creme fraîche
100g caster sugar
3 egg yolks
2 tbsp cornflour
1/2 tsp vanilla extract or paste
1/2 tsp lemon essence (optional)
300g ready made all butter puff pastry ready rolled
Unsalted butter for greasing
Plain flour for dusting

Equipment
12 hole muffin tray
Heat proof bowl
Small saucepan

  1. Put the milk and cream into a saucepan and heat gently until almost boiling.
  2. In a heatproof bowl, whisk together sugar, egg yolks, cornflour and vanilla extract or flavourings. Pour in the hot milk mixture, whisking all the time.
  3. Return the custard mixture back to the saucepan and heat gently, stirring constantly with a wooden spoon. When you can draw a distinct line on the back of the spoon, the custard is thick enough.
  4. Take off the heat, cover with parchment paper to prevent a skin forming (optional) and let it cool.
  5. Preheat the oven to 200ºC. 
  6. Grease the holes of the muffin tray.
  7. Unfurl the ready rolled puff pastry on a lightly floured work surface, removing the greaseproof paper. Then roll it up again as if it were a Swiss roll. Cut the roll into 5cm-wide slices. Up end each slice so that the coils of the roll are visible.
  8. Using a rolling pin, roll out each coil to a diameter of around 10cm.
  9. Tuck each pastry circle into the greased muffin hole. Spoon the cooled custard into the pastry shells, filling each one almost full.
  10. Bake for 25 minutes.
  11. For authentic caramelised tops, place the tray under a hot grill to brown.
  12. Eat the same day.

Portuguese custard tarts

For more of my baking recipes, check out my book MsMarmitelover’s Secret Tea Party.

Portuguese custard tarts

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Comments

  1. PendleWitch

    July 8, 2016 at 11:46 am

    I adore these, but have always left them to the experts. Your recipe has inspired me to give them a try – thanks!

    Reply
  2. David Nolen

    July 15, 2016 at 9:53 am

    It looks gorgeous! I think I will give it a try. I hope it will turn out as good as you. Thanks for sharing.

    Reply
  3. Deborah Workman

    July 17, 2016 at 2:45 am

    These look so good! I love these custards!! OMG. So yummy and delicious

    Reply
  4. Deborah Workman

    July 18, 2016 at 9:50 am

    These Portuguese custards look so good!! OMG. So yummy and delicious. I think I'll give it a try now

    Reply
  5. Tim

    July 20, 2016 at 3:34 pm

    I tried them when in Lisbon earlier, in the year at the original bakery in Belem. There are delicious and very popular in the Portuguese community.

    Reply
  6. Jeff M. Feshour

    July 22, 2016 at 10:46 am

    I love Portugese food but I never go to Portugal. I never eat the Portugese food because I don't have travel more. But the recipe is good and I will try it.

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

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Kerstin Rodgers/MsMarmiteLover
Apple rose blossom tarts with rose jam. Rose Appl Apple rose blossom tarts with rose jam.  Rose Apple Blossom Tarts

Serves 8

Equipment: 
Microwave
Cupcake or muffin tin

I use a red-skinned apple to make these, to get a hint of blush at the edges of the ‘petals’.

Ingredients:
4 Pink Lady or Royal Gala apples, cored, cut into quarters, sliced thinly into half moons
1 lemon, squeezed
1 pack all butter readymade puff pastry 320g, on a roll, cut into 8 strips about 6 cms long
100g of melted butter
1/2 jar of rose jam
1 or 2 tbsp cinnamon or cardamom, ground 
Pinch maldon salt
2 or 3 tbsp icing sugar

Instructions

Prepare a bowl of acidulated water (cold water with lemon juice) to prevent browning.
Core the apples, and cut them in quarters. Slice thinly into half-moons (a mandolin is useful for this). 
Put them into a large bowl of cold water with the lemon.
Microwave the bowl of sliced apples for 5 minutes until soft enough to bend slightly but not cook them.
Preheat the oven to 180ºC.
Roll out the puff pastry. Divide into 8 sections by cutting the roll into quarters then halving each quarter. You will end up with 8 approximately 6cm strips.
Brush the strip with melted butter then paint with a layer of rose jam. You can then dust with either ground cinnamon or cardamom.
Lay the apple slices along the top of the pastry strip, overlapping them. Fold up the bottom half of the pastry strip to make an pleat with the skin side of the apple half moon poking over the top.
Roll up the folded pastry strips until they look like a rose made of apple at the top
Place ‘rose’ side up, in a buttered cupcake tin
Repeat until all are done and bake for 20 -30 minutes.
Using a tea strainer or small sieve, sprinkle with icing sugar.
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