Portuguese custard tarts.?!


Question: does anyone have an AUTHENTIC recipe? i mean no shortcuts.... the pastry and filling like your "grandmother"( or whoever) used to make in portugal.

these tarts are so good i used to get them all the time in toronto but now that i have moved i can't find them anywhere.

thanks for any recipes....


Answers: does anyone have an AUTHENTIC recipe? i mean no shortcuts.... the pastry and filling like your "grandmother"( or whoever) used to make in portugal.

these tarts are so good i used to get them all the time in toronto but now that i have moved i can't find them anywhere.

thanks for any recipes....

Pasteis de Nata (Portuguese Custard Tarts)

Pastry:
2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
2 tablespoons granulated sugar
10 tablespoons chilled unsalted butter, cut into 1/4 inch cubes
5-7 tablespoons ice water
Custard:
1 tablespoon cornstarch
1 1/2 cups heavy cream
1 cup granulated sugar
6 egg yolks

Make the pastry.

In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine.

Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 1-second pulses.

Drizzle 5 tablespoons of the ice water over the mixture.

Pulse several times to work the water into the flour.

Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds.

Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap.

Refrigerate for at least 1 hour.

On a lightly floured surface, roll half the dough to 1/16-inch thickness.

Cut out 6 (4 1/2-inch) circles.

(If you don't have a cookie cutter, a wide-mouth jar works well.) Ease the dough circles into a 12-cup (4-ounce capacity) nonstick muffin tin, pressing out any overlapping folds.

Repeat with the remaining dough.

Place the tin in the freezer for 5 minutes.

Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins.

Line dough cups with cupcake papers and fill with dried beans or pastry weights.

Bake at 350°F (180°C) for 8 to 10 minutes to set.

Make the custard.

Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl.

Add the remaining cream and sugar, and stir until the mixture is smooth and the sugar dissolves.

Check for sugar granules with a spoon; none should remain.

In a small bowl, blend the yolks with a fork until smooth.

Add the yolks to the cream mixture, stirring gently to combine.

Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity.

Bake in at 350°F (180°C) until the edges of the custard are puffed and middle is still jiggly, about 20 to 25 minutes.

(The custard will continue to cook.) Cool completely in the tin.

The pastéis are best when eaten the same day.

POTUGUESE Custard Tarts


Description
[edit]
Ingredients
3 cups (750ml) all-purpose flour
1 teaspoon (5ml) salt
1 cup (250ml) vegetable shortening
4 to 6 tablespoons (60 to 90ml) hot tap water
3 eggs
1/3 cup (80ml) Sugar
1 1/2 cups (375ml) milk



[edit]
Directions
Combine flour and 1/2 teaspoon (2ml) of salt in mixing bowl.
Cut in shortening until mixture resembles bread crumbs.
Mix in enough water to form a dough ball. Cut in half.
Roll out each half on lightly floured surface until 1/8 inch (0.5cm) thick.
Cut 12 circles from each half 3 inches (8cm) in diameter.
Fit pastry circles into greased muffin cups, pressing sides so they reach rims.
Beat eggs. Stir in Sugar and remaining 1/2 teaspoon (2ml) salt.
Gradually blend in milk. Spoon about 2 tablespoons (30ml) egg mixture into each pastry.
Bake in preheated 350F (180C) oven until knife inserted in center of custards comes out clean. 25 to 30 minutes.
Remove tarts from pan. Cool on wire racks.

I know how you feel, it was a few months until I found were they moved the Brazil Bakery on Dundas to, I like the crusty darkend tops and the rich eggy filling, they use lard in the pastry, I have Portuguese friends.

I found out the filling is all yolks and if you scald the milk first and infuse the sugar and vanilla in and then when cooled a bit beat it into the eggyolks the custard cooks without air bubbles.

Buy yourself a package of Tenderflake Tart shells and make the custard and baked them, at as the finish sprinkle a bit of sugar on top and brown them under the broiler like creme brulee. Just watch them the pastry will brown quickly, let them sit out for 10 minutes before the last part.





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