Originated by Lisbon's Catholic monks at the Hieronymites Monastery in the 18thCentury.
Portuguese Custard Tarts (Pasteis de Nata)
Ingredients: 300g ready rolled puff pastry 225g double cream 175g full fat milk 125g caster sugar 30g cornflour 3 egg yolks 1 vanilla pod
Method: Preheat oven to 180⁰C. Grease the wells of two 6-hole muffin trays.
In a saucepan whisk the egg yolks, sugar and cornflour over a low heat until you have a smooth thick mixture. Cut a vanilla pod lengthways and scrap out the seeds, adding the seeds to the pan. Combine the milk and cream and then in a thin steam pour this into the pan whisking continuously. Turn the heat up slightly and continue stirring the custard until it comes to a boil. Transfer to a Pyrex bowl and cover with clingfilm to prevent skim forming.
Roll out the puff pastry on a lightly floured work surface and then cut out twelve 10cm discs. Press the discs into each of the wells of the muffin trays and then divide the custard among the them.
Place in the oven for 18-20 mins, until the custard has set and is golden brown, and the pastry is crisp. Once ready allow to cool and then remove the custard tarts from the muffin trays.
Enjoy
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