Pasteis de Nata (Cream Custards)

11
Ingredients

40m
Prep Time

30m
Cook Time

1h 10m
Ready In

Recipe: #24188

June 26, 2016

Categories: Desserts, Puddings, Eggs, Portuguese, Oven Bake, Vegetarian, Butter/Margarine, Kosher Dairy, more

recipe by:
JostLori

"A traditional cream tart from "Foods of the Azores Islands" by Deolinda Maria Avila. NOTE: TIME DOES NOT INCLUDE REFRIGERATION TIME OF ONE HOUR."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (195.3 g)
Calories 670.8
Total Fat - 46.7 g
Saturated Fat - 20.6 g
Cholesterol - 1360.4 mg
Sodium - 342.6 mg
Total Carbohydrate - 40.1 g
Dietary Fiber - 0.6 g
Sugars - 19.5 g
Protein - 21.8 g
Calcium - 173.6 mg
Iron - 3.6 mg
Vitamin C - 0.1 mg
Thiamin - 0.2 mg

FOR THE PASTRY

Step 1

In bowl of food processor fitted with metal blade, pulse flour, salt and sugar to combine. Add butter and pulse until flour resembles coarse, uneven cornmeal, about 10 1-second pulses.

Step 2

Drizzle 5 tablespoons ice water over mixture. Pulse several times to work water into flour. Add remaining water, 1 tablespoon at a time, and continue pulsing until mixture develops small curds. Turn dough out onto work surface, shape into a disc and cover in plastic wrap. Refrigerate at least 1 hour.

Step 3

On lightly floured surface, roll half the dough to 1/16-inch thickness. Cut out 6 (4 1/2-inch) circles. Ease dough circles into a 12-cup (4-ounce capacity) nonstick muffin pan, pressing out any overlap. Repeat with remaining dough.

Step 4

Place in freezer 5 minutes. Trim overhang with knife. Line dough cups with cupcake papers and fill with dried beans or pastry weights. Bake at 350 degrees 10 minutes to set.

FOR THE CUSTARD

Step 5

Dissolve cornstarch in 1/4 cup cream in medium bowl. Add remaining cream and sugar and stir until mixture is smooth and sugar dissolves. Check for sugar granules with a spoon; none should remain.

Step 6

In small bowl, blend yolks with fork until smooth. Add to cream mixture, stirring gently to combine.

Step 7

Ladle egg mixture into partially baked pastry cups, filling to 2/3 capacity. Bake at 350 degrees until edges of custard are puffed and middle is still jiggly, 20 to 25 minutes. (Custard will continue to cook after removing from oven.)