A taste of Portugal at home

Maybe your plans got cancelled or maybe it has always been your dream to visit Portugal but you still haven't had the chance. Whatever the reason may be, here  is a recipe of our famous pastel de nata so you can have a taste of Portugal at home.

INGREDIENTS

Dough

• 1 sheet 225 g (½ lb) puff pastry, thawed

• 15 ml (1 tbsp) unsalted butter, melted

Filling

• 125 ml (½ cup) sugar

• 45 ml (3 tbsp) cornstarch

• 4 egg yolks

• 1 egg

• 500 ml (2 cups) milk

• 30 ml (2 tbsp) corn syrup

• 2.5 ml (½ tsp) vanilla extract

• 1 stick cinnamon

• Ground cinnamon, to taste

PREPARATION

Dough

1. On a lightly floured surface, roll out the dough into a 33 cm (13-inch) square. With a brush, cover the entire surface of the dough with the butter. Roll up tightly and cover in plastic wrap. Refrigerate for 30 minutes.

2. Cut the ends of the roll. Cut into 14 slices.

3. On a floured work surface, thinly roll out each slice with a rolling pin. With your hands, line Portuguese tart pans. If the dough is too large, cut off the excess with scissors. Refrigerate while preparing the filling.

Filling

1. With the rack in the middle position, preheat the oven to 270 °C (525 °F).

2. In a saucepan off the heat, combine the sugar and cornstarch. Add the egg yolks and egg and whisk until smooth. Add the milk, corn syrup, vanilla and cinnamon stick. Mix thoroughly.

3. Bring to a boil over medium heat, whisking and scraping the bottom and sides of the pan. Simmer until the mixture has thickened. Remove from the heat. Strain through a sieve.

4. With a 45 ml (3 tbsp) ice cream scoop, spoon the filling into the tart pans. Smooth out the top of the filing with the back of a spoon.

5. Bake immediately for 13 to 15 minutes or until the top is caramelized and the crust is crispy. Let cool before unmolding.

6. Generously dust with cinnamon before serving.

There you have it! If you by any chance have a tawny port at home, pour yourself a glass as it pairs wonderfully with this rich Portuguese delicacy. 

NOTE: You can bake the tarts at 260 °C (500 °F) if your oven reaches that temperature, and finish under the broiler if you do not find that the custard is brown enough.

You can enjoy this great pastry on our Tapas & Vinho Verde tour!

Recipe by www.ricardocuisine.com