Recipe of the Week: Pasteis De Nata (Portuguese Custard Tart Brule)
Makes 12 pieces
One of the most popular gastronomic tour that I offer is the one I take to Portugal. I love the history, the warm and friendly atmosphere, the hospitality of the Portuguese people and of course the food and the wines. One of my favorite dessert is the Portuguese custard tarts. These are my version of the “Pastéis de Belém” pastries from the famous bakery Belem in Lisbon, where they churn out more than 22,000 pastries each day. Their secret recipe has not changed since the bakery opened in 1837. Easy to make in your kitchen.
Chef Tip: I like to use 00 flour when I bake.
1/3 cup all-purpose flour or 00 flour
1/8 teaspoon salt
1 1/2 cups whole milk
1 cup sugar
1/3 cup water
6 egg yolks
1 teaspoon vanilla bean paste
1 strip of lemon peel
1 sheet puff pastry
Powdered sugar
Preheat the oven to 400°F. Grease a 12-cup muffin tin. Combine the water, vanilla paste, lemon peel and sugar in a small saucepan. Cook over a medium heat until the sugar has completely melted, about 5-7 minutes to make a simple syrup. Strain and set aside to cool.
In a separate pan heat the milk and salt. Combine the egg yolks in a bowl with the flour and beat well. Stir in the hot milk slowly. Place back to the heat and cook while stirring for about 5 minutes until thickened. Add the cooled syrup and combine well.
Roll up the puff pastry into a cylinder. Cut the puff pastry into 12 circles to fit the muffin tins, press to fit just above the edge of the tin. With a fork mark the dough.
Fill each pastry cup 3/4 of a way up with custard and place in the oven and bake for 10 minutes until golden brown.
Serve warm with powdered sugar on top