Pastéis de nata - Portuguese vanilla tarts A touch of Portuguese cuisine in your living room - with a recipe for pastéis de nata that is very easy to whip up. These small, creamy vanilla tarts are a real delicacy in Portugal and now you can enjoy them at home without much effort.
Hoppa till:
 
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FOR 12 PIECES

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PREP TIME: 50 MIN.

 

INGREDIENTS

  • 1 pack of butter puff pastry (approx. 280 g/10 oz, from the chiller cabinet)
  • 250 ml/8.5 fl oz milk
  • 100 ml/3.5 fl oz cream
  • Zest of ½ untreated orange
  • 100 g/3.5 oz sugar
  • 3 egg yolks
  • 30 g/1 oz cornflour
  • Pulp of 1 vanilla pod

Also

  • Butter for greasing
  • Wheat flour to work with
  • Powdered sugar and cinnamon powder for dusting

HOW TO MAKE IT

  1. Grease the cavities of a muffin tin with a little butter. Cut the vanilla pod lengthwise and scrape out the seeds with a sharp knife. Wash the orange in hot water and dry well.
  2. Pour the milk and cream into a sauté pan, e.g. ZWILLING Pure. Add the vanilla pulp and grate the orange zest directly into the sauté pan, e.g. with a ZWILLING Pro Grater. Heat over a medium heat, but do not allow to boil.
  3. Mix the sugar, egg yolks and cornflour in a bowl. Slowly add the hot milk mixture to the egg mixture while stirring. Pour everything back into the pan and cook, stirring constantly, until the mixture thickens and takes on a creamy consistency. Then remove from the heat and leave to cool slightly.
  4. Preheat the oven to 220 °C top/bottom heat (200 °C fan). Cut the puff pastry in half down the middle and fold it up like a book, then roll it up tightly from the short side. Cut the roll into 12 slices. Place the slices on the cut surface and roll out with a pastry roller until slightly larger than the hollows. Place the pastry circles in the wells so that the edges are also covered.
  5. Spread the cream about two thirds high into the wells. Place the muffin tin on the rack on the middle shelf in the oven and bake the tartlets for approx. 20 minutes,
  6. until the pastry is golden brown and the surface of the cream is lightly browned. Then remove and leave to cool slightly in the tin.
  7. Dust with powdered sugar and cinnamon while still warm, then enjoy immediately or cold with a strong espresso.

Tip

Leftover pastéis de nata are excellent for freezing.

Info

The vacuum bags from ZWILLING FRESH & SAVE are ideal for freezing. The tartlets can be easily removed in portions and the vacuum protects against freezer burn.