Pastes De Nata (portuguese Custard Tarts)

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INGREDIENTS

Pastry crust:

1 ready roll puff butter pastry, defrosted (Woolworths) ¼ cup flour to dust & roll Custard: 1 cup milk 3 tablespoon cornflour 1 teaspoon custard powder ½ cup sugar 6 egg yolks 1 teaspoon vanilla essence Garnish: 1 variety of freshly cut/ chopped fruit Glaze: 1 tablespoon Apricot jam, melted in microwave together with 1 teaspoon lemon juice

METHOD

Pastry crust:

1. If you're using the Woolworths butter pastry roll, unroll the pastry dough from the plastic liner & roll it up again onto a swissroll. If you're using your own pastry, roll out flat into a large square & then roll into a swissroll. 2. Cut equal thin slices 1cm from the roll enough to make 12. Freeze the rest of your dough. 3. Dust the dough with flour & roll into a round shape about 8cm in size. 4. Place each rounded pastry into a sprayed/lined muffin pan. This recipe makes 12 large size cups. 5. Set the oven to 170'C. Custard: 1. Combine the milk, cornflour, sugar & vanilla essence in a saucepan & heat on medium. 2. In a separate bowl whisk the egg yolks. 3. Once the mixture is hot take one cup & carefully pour into the egg yolk & whisk. Then add the entire egg yolk mix into the milk mix. 4. Continue to stir until thickened into custard. 5. Remove from heat & continue to stir until warm to avoid lumping. 6. Spoon the custard into the pastry shells equally & bake for 10 to 15 minutes until the pastry has browned. The custard will puff up but will sink again so don't worry. 7. Switch the oven setting to grill & carefully grill the custard tarts, keep door ajar & watch them to prevent burning. 8. Remove the tarts & allow to cool. 9. Place on a tray & garnish with mixed fruit as desired. 10. Glaze with melted apricot jam & drizzle with fresh passion fruit.

INFO / TIPS

This recipe is scrumptious & perfect for a high tea afternoon or if you feeling like a perk me up. The combination of zesty fruit & custard is just heart warming & irresistably refreshing. If you simply cannot resist, this recipe can be easily doubled too! Ooh La La! BACK TO RECIPE

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