We show you how to make Pastéis de Nata, the most famous custard tarts in the world.
LITTLE PORTUGUESE TARTS
PREP + COOK TIME 45 MINUTES (+ COOLING) MAKES 36
You need 3 x 12−hole (2−tablespoon/ 40ml) deep flat−based patty pans. If you only have one pan, wash it in cold water to cool it between baking the tart cases (dry pan before re−using).
1½ tablespoons ground cinnamon
1 cup (220g) caster sugar
3 sheets frozen butter puff pastry, thawed
4 egg yolks
2 tablespoons cornflour
2 tablespoons custard powder
2¼ cups (560ml) milk
½ teaspoon vanilla extract
½ cup (80g) icing sugar
1 Preheat oven to 200°C/180°C fan. Grease 3 x 12−hole (2−tablespoon/ 40ml) deep flat−based patty pan trays.
This story is from the Issue 37 edition of The Australian Women's Weekly Food.
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This story is from the Issue 37 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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