Pastéis de Nata (custard pie)

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3.4 38
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 12
  • 1 pack of (270 g) Butter puff pastry (ready to bake on baking paper; 42 x 24 cm)
  • 1 TEASPOON Butter
  • 500 ml Milk
  • 275 g Sugar
  • 2 TABLESPOONS Flour
  • 1 pinch Salt
  • 1 Vanilla pod
  • 1 egg (size M)
  • 5 Egg yolk (size M)
  • 60 g demerara sugar
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

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; approx. 90 ml each).

  2. 2

    Line the troughs with the dough circles, press on and chill. Put butter and milk in a pot and bring to the boil. Sift the flour, add sugar and salt, mix and stir into the milk while stirring vigorously. Bring to the boil again. Remove the pot from the stove. Cut open the vanilla pod and scrape out the pulp. Stir vanilla pulp, egg and egg yolk into the cream. Spread the cream into the puff pastry covered hollows. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 12-14 minutes.

  3. 3

    Cut open the vanilla pod and scrape out the pulp. Stir vanilla pulp, egg and egg yolk into the cream. Spread the cream into the puff pastry covered hollows. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 12-14 minutes. Remove the tartlets, let them cool down briefly on a cake rack and take them out of the moulds. Sprinkle each tartlet evenly with approx. 1 teaspoon of brown sugar and caramelise with a Bunsen burner or under the grill of the oven until golden brown

  4. 4

    30 minutes waiting time

Nutrition Facts

KCAL
310 kcal
CARBS
42 g
FATS
13 g
PROTEINS
5 g

Categories & Tags

Miscellaneous