Portugese Custard Cream Tarts (Pasteis de Nata)
1 cwhole milk, do not use 2 per cent or less
1/2 stickvanilla bean or good vanilla
1 cwhite sugar
1 pinchscant few grains of salt, add to the milk
6 largeegg yolks; i freeze & save the whites for another recipe
1 pkg17.3 ounce frozen puff pastry shells or sheets thawed
How to Make Portugese Custard Cream Tarts (Pasteis de Nata)
- Preheat oven to 375 degrees. Lightly greese 12 muffin cup pan or cupcake pan. Line the bottom and sides with the puff pastry.
- In a saucepan, combine cold milk, sugar, cornstarch, pinch of salt, and vanilla. Cook, stirrring constantly, until mixture thickens. Place egg yolks in a medium bowl beat a little with a fork. Then wisk 1/2 cup of hot milk mixture into the egg yolks. Tempering them. Gradually add the egg yolk mixture back into the remaining milk mixture; wisking constantly. Cook stirring constantly for 5 minutes, or until thickend. Remove vanilla bean.
- Fill pastry-lined muffin cups with the mixture about a tablespoon and a half per cup. Bake in preheated oven for 30/35 minutes, or until crust is golden brown and the filling is lightly browned on top. Enjoy