Pastéis de nata (Portuguese custard tarts)
These individual custard pies are a classic from Portugal - a little effort but completely worth it
Difficulty and servings
MAKES 24
Preparation and cooking times
Ready in 45 mins
- Roll the pastry out into an rectangle, then roll up lengthways into a sausage. Cut into 24 equal pieces. Put one in each hole in 2 x 12 hole non-stick fairy cake tins with the cut spiral side facing upwards. Squash the pastry down into the tin, then press with your thumbs from the bottom up to the sides to form a case. Chill.
- Mix the sugar with 100ml water in a pan. Heat gently until the sugar has dissolved. Simmer for 10 minutes without colouring.
- Mix flour with milk and pour into a pan. Whisk as it comes to a boil. Add lemon peel if using. Remove and whisk in the sugar syrup.
- Let the mixture cool, then add the yolks and the well-beaten egg whites. Mix gently.
- Heat the oven to 220C/fan 200C/gas 7. Pour the custard into the cases and put in the oven. Cook for about 15 minutes, then keep checking until the pastry is golden and the custard turns dark brown in patches.
- Remove from the oven, allow to cool in the tins, tapping the tins first so they don't stick.
- Eat slightly warm, sprinkled with icing sugar and cinnamon on top.
PER SERVING
140 kcalories, protein 2.8g, carbohydrate 17.8g, fat 6.9 g, saturated fat 3g, fibre 0.2g, salt 0.22 g
Recipe from olive magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1814707/
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Ingredients
- 400g puff pastry
- 250g caster sugar
- 1 tbsp plain flour
- 500ml milk
- 1 slice lemon peel (optional)
- 6 egg yolks
- 2 egg whites
- icing sugar and cinnamon, to finish
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Difficulty and servings
MAKES 24
Preparation and cooking times
Ready in 45 mins
Ingredients
- 400g puff pastry
- 250g caster sugar
- 1 tbsp plain flour
- 500ml milk
- 1 slice lemon peel (optional)
- 6 egg yolks
- 2 egg whites
- icing sugar and cinnamon, to finish
PER SERVING
140 kcalories, protein 2.8g, carbohydrate 17.8g, fat 6.9 g, saturated fat 3g, fibre 0.2g, salt 0.22 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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16 June 2012
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10 November 2012
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10 November 2012
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