Pateis de nata: the famous Portuguese tartlets
Here's how to make the famous Portuguese pie recipe! Share widely!!
Inspired by the recipe of our great manitou Ricardo!!
Dough 225g store-bought puff pastry, thawed and rolled out
2 tbsp. butter, melted Topping
½ cup sugar
3 tbsp. cornstarch
4 egg yolks
2 cups of milk
2 tbsp. tablespoon maple syrup
1 tbsp. vanilla extract
2 small cinnamon sticks
On a lightly floured work surface, roll out the dough into a square about 2mm thick. Using a brush, brush the entire surface of the dough with butter. Roll up tightly and wrap in plastic wrap. Refrigerate 30 minutes. Cut the ends of the roll. Slice into rounds about 1cm thick. Thinly roll out each round with a rolling pin. With your hands, line the Portuguese tartlet moulds.
Place the rack in the center of the oven. Preheat oven to 500°F (see note). In a saucepan, off the heat, combine the sugar and cornstarch. Add the egg yolks, egg and whisk until the mixture is homogeneous. Add milk, corn syrup, vanilla and cinnamon stick. Mix well. Bring to a boil over medium heat, whisking and scraping the bottom and sides of the pan. Let simmer until the mixture has thickened. Remove from fire. Pass through a sieve. Divide the filling into the tartlet moulds. Bake on the bottom of the oven for 13 to 15 minutes or until the filling is caramelized and the dough is crispy.
Have fun everyone!