Also known as Pastèis de nata, these little tarts are simply divine!
They are very easy to make and won’t last very long, they don’t in my household anyway!
As with most pastry recipes, these are best eaten within a day or two of baking as the pastry looses it’s flakiness and crunch, one of the highlights of these little darlings.
INGREDIENTS
1 pack of ready rolled puff pastry
400ml full fat milk
110g icing or caster sugar
1 whole egg
3 egg yolks
2 tbsp cornflour
1tsp vanila extract
METHOD
Begin by rolling out the pastry to make it a little thinner. Then cut into rounds
Lightly spray the cake pans with frylight or rub a little butter over the tins to ensure the tarts don’t stick.
Now mix the eggs, cornflour & sugar together and gradually add the milk ensuring it is smooth.
After this, place the custard mixture on a medium heat and keep stirring. Make sure you don’t leave it for even a second or you will have a lumpy gloop on your hands.
When custard thickens and bubbles, take it off heat and keep stirring then add in the vanilla.
Place a dessert spoon of custard into the pastry rounds and get into the oven at 200c gas 6 for approx 20 mins bake untill they are golden with little brown spots on top.
Vintage tea company 