Portuguese Custard Tarts
Pasteis de Nata
Pasteis de Nata
Translate - Isabel Ruivo
Collaborator José Botão – Pastry Chef - ICOPA

Pastry to line the containers:

• 500 g flour
• 300 g water
• 10 g salt
• 400 g margarine appropriate for pastries

Preparation:

Work the flour with water and salt, make a ball, cut it in the shape of a cross until its middle, pull the 4 sides outwards (forming a 4 point star), place the margarine in the centre and grab the points upwards (mix the margarine); with a pastry roller extend the mixture till up to 40×15 cm, fold 1×3 (simple fold) wait 10 minutes and fold again, fold 1×4 (book fold) wait 10 minutes.
Extend the mixture until it gets a thickness of + or - 4 mm, sprinkle with water in all its extension. Roll it like a tort and with a diameter of + or - 4 cm, cut it in round slices 1 cm thick and place them in the containers, wait 10 minutes.

Custard cream (difficult):

• 0,5 l skim milk
• 70 g flour (no raising powder)
• 5 g corn flour (Maizena)
• 0,5 l sugar syrup 32º bumé
• 5 egg yolks
• 1 egg
• Vanilla (a bit)

Preparation:

To prepare the sugar syrup: 1 kg sugar, 0,5 l boiling water = 32º bumé.
Dissolve the flour and the corn flour in part of the milk, approx. 1 dl, boile the remaining of the milk, pour it over the four and mix energetically so that it does not crumble.
Add the sugar syrup bit by bit, always stirring. Add the yolks and the egg.
Cook at approx. 350º for about 8 minutes, not more.

Custard cream (easier):

• 0,5 l skim milk
• 275 g sugar
• 35 g flour (no raising powder)
• salt (a bit)
• Margarine (a bit)
• 5 yolks
• 1 egg

Preparation:

Heat the milk together with the bit of margarine.
In a dry container mix the flour with the sugar
and the salt.
When the milk starts boiling add the mixture, stirring energetically, take it out of the heat and let it cool a bit,
add the yolks and the egg; mix a bit of vanilla or lemon.
Cook in oven at 290º-300º for 8 minutes. Not more or the filling will come out of the pastries.

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