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Portugese egg custard tarts (Pastéis de Nata)

  • 1 egg
  • 2 egg yolks
  • 115g golden caster sugar
  • 2 tbsp cornflour
  • 400ml full fat milk
  • 2 tsp vanilla extract
  • 320g ready rolled puff pastry
  1. Lightly grease a 12 hole muffin tin and pre-heat oven to 200ºC/180ºC fan
  2. Put 1 egg, 2 egg yolks, 115g golden caster sugar and 2 tbsp cornflour in a pan and mix well together
  3. Gradually add 400ml full fat milk until mixture is well mixed and smooth.
  4. Place pan on medium heat and stir constantly until mixture thickens and comes to the boil
  5. Remove pan from heat and stir in 2 tsp vanilla extract.
  6. Put custard in a bowl to cool and cover with cling film to prevent skin forming
  7. Cut 320g ready rolled puff pastry into two pieces and place them on top of each other, then roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds
  8. On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin
  9. Spoon in the cooled custard and bake for 20 minutes until golden on top
  10. 20 minutes