Pastéis de Nata 2
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Over in the BreadClub20 repository of recipes, formulae and processes is a recipe for Pastel de Nata.
I've been trying to improve on this recipe for a while.... this isn't so much as an improvement as a slight 'tweak' which enriches the custard and makes for a delightful tart.
300 gms of double cream
100 gms of whole milk
5 egg yolks
50 gms caster sugar
a pinch of garam masala
3 drops of vanilla essence
¼ teaspoon freshly grated nutmeg
1 pack of puff pastry
and more nutmeg for dusting prior to baking.
1. Warm the cream and milk with ¼ teaspoon of nutmeg and the pinch of garam masala. When it's just coming to a simmer, take it off the heat and leave it to cool.
2. Roll out the puff pastry to 2mm thick and find a cutter that's a little bigger than the diameter of your tart tin holes. Cut enough circles to fill the tray and ease them into position.
3. Mix 5 egg yolks with caster sugar and the vanilla essence and then mix in the cooled milk mixture.
4. Pour the mixture into the tart cases - just over half-fill is fine.
5. Grate some more nutmeg over the top.
6. Bake at 200⁰C for 20 minutes.
7. Cool on a rack.