Ingredientes para Pasteis De Nata Custard Tarts
- All Purpose Flour
- ½ teaspoon salt
- Granulated Sugar
- Unsalted Butter
- 6-8 tablespoons ice water
- ¼ cup cornstarch
- Heavy Cream
- 4 large egg yolks
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pasteis De Nata Custard Tarts? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Pasteis De Nata Custard Tarts
- **Make the Pastry:**
- In a large bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon salt, and ¼ cup granulated sugar.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Gradually add 6-8 tablespoons ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- On a lightly floured surface, roll out half the dough to ⅛-inch thickness.
- Using a 3-inch cookie cutter or a glass, cut out 6 circles.
- Gently press the dough circles into a 12-cup nonstick muffin tin.
- Repeat with the remaining dough.
- Freeze the pastry-lined muffin tin for 10 minutes.
- Line each pastry cup with a cupcake liner. Fill each liner with dried beans or pie weights.
- Bake at 350°F (175°C) for 10-12 minutes, until lightly golden.
- Remove the weights and liners.
- **Make the Custard:**
- In a medium saucepan, whisk together ¼ cup cornstarch and 1 cup heavy cream until smooth.
- Add 1 cup whole milk, ¾ cup granulated sugar, and a pinch of salt. Whisk until the sugar dissolves.
- In a separate bowl, whisk 4 large egg yolks until light and frothy.
- Gradually whisk the hot cream mixture into the egg yolks, tempering the eggs.
- Pour the custard mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Pour the custard into the pre-baked pastry shells, filling them about ¾ full.
- Bake at 350°F (175°C) for 20-25 minutes, or until the custard is set and lightly golden brown.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
75g
Fat
68g
Carbs
12g
