Custard Tarts: Ideas Full of Flavor

Sweet is the most traditional and the most consumed in Portugal. But even the typical pastel de nata already have alternate versions with different flavors and healthier than, they, too, have been gaining adherents. And we have a few suggestions so you can delight with a sweet custard tarts. Can resist?

Custard Tarts Ideas Full of Flavor

Pastéis de nata. Who to resist them? Will be a few with certainty, or it was not this one of the sweets the most traditional and the most consumed in Portugal and, perhaps, one of the most appreciated, not only here, but also beyond its borders. It is certain that up to the typical pastel de nata already have alternative versions that they, too, have been gaining adherents.

So that you can delight in and appreciate these small wonders, we have selected for you some recipes for pastel de nata, to test his endurance. Will he say no?

4 RECIPES PASTEL DE NATA ABSOLUTELY IRRESISTIBLE

1. PASTEL DE NATA-TRADITIONAL

We started obviously by the recipe the more typical. Where the crisp of the puff pastry intersects with the creaminess of the filling, a combination absolutely perfect.

– Ingredients –

For the pastry (alternatively, to be faster, you can use puff pastry bought):

  • 1 pinch of salt
  • 300 ml of warm water
  • 400g of margarine for pastries
  • 500g of flour

For the filling:

  • 100 ml of water
  • 2 c. flour
  • 2 eggs
  • 300g sugar
  • 500 ml of milk
  • 7 gems
  • Rind of 1 lemon

– Mode of preparation –

  1. Begin by preparing the puff pastry. Knead the flour with water and salt. Make a ball and give two blows in the form of a cross to the centre.
  2. Then, place the margarine on a piece of parchment paper and flatten with the roller so that it is with the same consistency as the dough.
  3. Divide the dough earlier (flour with water and salt), by the cuts that he made, pulling the dough out, to create a kind of four-pointed star. In the center, place the margarine and wrap it completely with the tips.
  4. After that, turn the dough upside down and with a roller, extend it until you get a rectangle with approximately 40×15 cm. Fold the dough into three equal parts. Turn it over and stretch again until you have a rectangle elongated. Repeat the process through the mass (bend and stretch) two more times, and reserve in the refrigerator for 10 minutes.
  5. At the end of the resting time, remove the dough from the cold and fold it in two, joining the ends in the center. Extend again the dough until you have about 4 mm and sprinkle with water in all its extension. Wrap then evenly cut into slices about 1 cm thick and place each piece in the shapes of the pastel de nata. Cover and let stand for 10 minutes.
  6. Then after the 10 minutes, dip the thumb in water, press the center of the blank and pull the mass up at the top of the form.
  7. Now is the time to prepare the filling. Bring the milk to the boil with the lemon peel. Remove a little of the milk and dissolve in it the flour.
  8. Apart, beat the egg yolks and the eggs without making froth. Remove the lemon peel and add the steamed milk, stirring well to not cook the eggs.
  9. Then, add the flour dissolved in the milk and set aside.
  10. Take the sugar and water to boil until you get a consistency point-of-pearl (dipping a spoon in the syrup will form a ball on the end of the wire that runs off of the spoon).
  11. Join this syrup to the prepared milk, stir well and distribute by the following ways. Be careful not to fill too much for the filling not come out during cooking.
  12. Bake in the oven, pre-heated to 250º C, for about 25 minutes. When they are cooked, remove from the oven and unmold immediately.
  13. A tip, in the middle of cooking, you can sprinkle the pastries with water to lower, and repeat at the end.
  14. Serve the pastéis de nata sprinkled with cinnamon or with a cinnamon and powdered sugar.

Custard Tarts Ideas Full of Flavor 2

  1. CUSTARD TARTS VANILLA

The same concept, with a touch of vanilla. It seems to him well? Because, there are so.

– Ingredients –

For the syrup:

  • 250g of white sugar
  • 125g of water

For the pastries:

  • 400g puff pastry
  • 6 egg yolks
  • 500ml of milk
  • 36g of flour
  • 36g of corn starch
  • 1 vanilla pod
  • 170ml of syrup (prepared earlier)
  • Butter or spray a non-stick (for greasing forms)

– Mode of preparation –

  1. First grease the forms with butter or spray non-stick.
  2. Extend the puff pastry in a rectangle. And wrap in the direction of the length. After cutting the slices with 1.5 cm.
  3. Place the slice on the basis of the form and with the finger thumb wet in the water, stretch the dough from the center to the edges taking care to stretch the mass that accumulates at the bottom. Repeat the operation until you run out of dough.
  4. Then, prepare the syrup. Just take all the ingredients to the heat and leave to simmer for about 4 minutes, until you get to the point of pearl. Remove from the heat and let it cool.
  5. Now the cream. Dissolve the flour in a little milk. Then, add the egg yolks and fold in well.
  6. Take the remaining milk on to heat with the vanilla pod open and scraped until boiling.
  7. Then, remove the pod, add the milk to the yolks and fold in well.
  8. Finally, add the syrup that you prepared in the beginning and mix until homogeneous.
  9. Distribute the filling for patty cases and bake in the oven for 250º C, and leave to cook until the mass leaves and the stuffing toast on top.
  1. CUSTARD TARTS CHERRY

And here is a proposal that thanks to the wonderful cherries from Fundão has been gaining prominence.

– Ingredients –

  • ½ Kg puff pastry
  • ½ L of pulp of cherry
  • 300g cherries, pitted cut in pieces
  • 6 egg yolks
  • 1 whole egg
  • 40g flour
  • 150g of sugar
  • 5g of cinnamon
  • Grated rind of 1 lemon

Custard Tarts Ideas Full of Flavor 3

– Mode of preparation –

  1. Start by preparing the dough. Roll out kitchen, roll out dough into a rectangle. Wrap it around a roll, pressing well. Cut the dough into slices with thickness of 1.5 cm.
  2. Place each slice in the forms of tarts, previously greased with butter. Then, with your thumbs, press in the center of the dough and spread it until the edges of the shape so that they can become more thick, leaving the dough more thin on the bottom. Place the shapes on a oven tray.
  3. Then, put each one in a way, a spoonful of cherries cut in pieces.
  4. Then, in a blender, place the egg, the yolks, the sugar, the flour, the cinnamon, the grated lemon rind and the pulp of the cherry and beat for 5 minutes.
  5. Pour into prepared earlier in the forms and bake in the oven, pre-heated in 250 C for 15 minutes.
  6. When they are cooked, unmold. You can serve hot or cold, sprinkled with powdered sugar or cinnamon powder.
  1. PASTEL DE NATA CHOCOLATE

And for the “chocoholics” service we have an ideal proposal, to satiate the gluttony.

– Ingredients –

  • 500g puff pastry
  • 200g of sugar
  • 150g of chocolate in the bar
  • 6 egg yolks
  • 2 dl of milk
  • 1 c. of soup full of corn starch
  • Grated rind of 1 lemon
  • Butter q. b. (for greasing)
  • Flour and powdered sugar q. b. (to sprinkle)

– Mode of preparation –

  1. First extend the puff pastry, dusted with a little flour, wrap it around and cut it into slices. Place a slice on each buttered pan with a little butter and spread with fingers to fill as well.
  2. Then, heat a pan with the milk, half the sugar and the chocolate broken into pieces, stirring constantly until melted. When melted, remove from the heat and set aside to cool.
  3. The party, in a bowl, mix well the egg yolks with the remaining sugar and the corn starch.
  4. Take the pan again on the stove (which was cool in the beginning) and add the mixture of egg yolks, stirring constantly until it thickens a little. Stir in the grated lemon rind and mix again.
  5. Finally, distribute the cream by ways, and bake in the oven, pre-heated to 200º C, for about 15 minutes or until the puff pastry becomes well cooked.
  6. When you are ready, remove from the oven and let it cool. Then just desenformar, sprinkle with powdered sugar and enjoy.

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