Prep
20 minBake
25-30 minsServes
12Difficulty
Medium About
Delicious Portuguese custard tarts are a flakey pastry filled with a creamy custard flavoured with lemon and cinnamon. Yum!
Pastel de Nata
Preheat the oven to 210C/410F. Lightly grease a 12 hole muffin tin with some butter.
Unroll the pastry, then reroll without the paper within, along the shorter side. Cut the pastry into 12 pieces, then press the pieces into the prepared tin, pushing it up the sides to make the cases.
In a small saucepan, heat theTate & Lyle Caster Sugar, water, lemon and cinnamon. Heat to dissolve the sugar, then boil for 8-9 minutes until lightly golden and syrupy. Set aside.
In a separate saucepan, mix the flour and cornflour together, then gradually whisk in the milk until the mixture is smooth and lump free. Cook the milk mixture until it thickens, whisking constantly.
Gradually add in the sugar syrup, whisking to keep the mixture smooth, then whisk in the egg yolks one at a time until you have a smooth custard mixture.
Pour the custard into the prepared pastry cases, filling almost to the top. Don’t fill to the top as the custard will expand during baking and could spill out. Bake in the hot oven for 25-30 minutes (check at 25) until the custard has a slight wobble and the tops are blistered. Cool in the tin before removing and chilling ahead of serving.
TOP TIP
Dust with additional cinnamon and/or Tate & Lyle Icing Sugar if desired, or enjoy exactly as they are!
Ingredients – 9 items
1
Puff pastry
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Water
Large piece of lemon peel
Cut into thin strips
Cinnamon stick
Plain flour
Cornflour
Milk
Hot
Egg yolks
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