Pastéis de Nata (cream puff pastry tartlets)

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Take the puff pastry out of the fridge and let it rest for about 10 minutes. Unroll the dough and roll out to approx. 45 x 26 cm. Cut out 10 circles (each approx. 10 cm Ø) from the dough. Place the remaining dough on a floured work surface, roll out again and cut out 2 more circles. Grease 1 muffin tray (12 troughs, each with a capacity of approx. 90 ml).

2. 2

   Line the hollows with the dough circles, press them on and refrigerate. Cut the vanilla pod lengthwise and scrape out the pulp. Put butter, milk and vanilla pod in a pot and bring to the boil. Remove the pod. Mix flour, sugar and salt and stir into the milk. Bring to the boil again. Remove the pot from the stove. Whisk vanilla pulp, egg and egg yolk. Stir in 3 tablespoons of hot cream, then stir into the remaining cream. Spread the cream into the puff pastry covered hollows.

3. 3

   Remove the pot from the stove. Whisk vanilla pulp, egg and egg yolk. Stir in 3 tablespoons of hot cream, then stir into the remaining cream. Spread the cream into the puff pastry covered hollows. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 15 minutes. Remove the tartlets, let them cool down briefly on a cake rack and remove them from the tartlets. Sprinkle each tartlet evenly with approx. 1 teaspoon of brown sugar and caramelise with a kitchen burner or under the grill of the oven until golden brown

4. 4

   30 minutes waiting time

Nutrition Facts

KCAL
280 kcal

CARBS
38 g

FATS
12 g

PROTEINS
5 g