One of those frustrating bakes, where I like what I take out of the oven, but I can’t compare it to the original thing, as I’ve never been to Portugal to date.\u00a0 But when I go, I will try them and I’ll know what they’re to be like.<\/p>\n
This recipe is from mojewypieki, nice and simple due to its use of the ready made puff all butter pastry.\u00a0 I’ve made half a portion, 12 little tarts and I do like them a lot. Dorota’s custard did look more yellow, like a custard, mine is darker- I was heavy handed with cinnamon. \ud83d\ude42<\/p>\n
So, first, 1,5 tbsps of plain flour, some vanilla essence and generous splash of milk, all well combined.\u00a0 In a small pan about 1\/4 glass of water, half a glass of sugar ( I added some vanilla sugar too) and some ground cinnamon left to boil.\u00a0 Dorota says a cinnamon stick is to be used, I had none.\u00a0 3 egg yolks lightly beaten.\u00a0 About half a glass of milk with a splash of double cream brought to simmer in another pan. That cream I only added because one of the comments said the original Portuguese tarts must have cream in them. Then I combined the hot milk with the flour mix and returned it to the pan and onto the stove, egg yolks in, all stirred gently till lightly thickened.<\/p>\n
My muffin tray was ready waiting lined with 12 cases of all butter pastry, quite thin. I filled them all in with the custard 3\/4 up the way and baked in the oven as hot as it could get. 290 degrees was recommended for 8-9 minutes, mine managed about 265, so I gave it 10 minutes.<\/p>\n
I do like them, so does Florek. The pastry is flaky and crispy, the filling sweet and set perfectly. Well done me. \ud83d\ude42<\/p>","protected":false},"excerpt":{"rendered":"
One of those frustrating bakes, where I like what I take out of the oven, but I can’t compare it to the original thing, as I’ve never been to Portugal to date.\u00a0 But when I go, I will try them and I’ll know what they’re to be like. This recipe is from mojewypieki, nice and … Continue reading Pasteis de nata.<\/span>