Thursday, 7 April 2011

Craving For Portuguese Egg Tarts....

The Portuguese egg tart, also called Pastel de Nata,
is popular in our country, southeast Asia and in Europe.
Unfortunately it's quite difficult to get from the bakery around town,
I used to bake myself the ordinary egg tarts (using the sweet pastry)...
so I've decided to search for the recipe from the internet.
At last I've found it and give myself a try.
Well not that difficult to bake anyway...
This recipe is made easy by using ready-made packaged pastry....and I used Kawan brand.
All that is left to do is the filling for the tart shells, which is also very easy to make.
My first attempt...the tarts were superb, not bad at all.
It's so, so simple, easy and yummy too! ;D

Things you'll need:

  • 3/8 cup sugar
  • 2 tbsp cornstarch
  • 1-1/2 cups milk
  • 2 egg yolks
  • 1 teaspoon pure vanilla extract
  • 12 ounces package ready-made puff pastry (I used ready-made Kawan puff pastry)
  • and you also need a muffin pan.

    1. Bring to a boil in a pan the 5 tablespoons water and sugar. Stirring until the sugar completely dissolves.

    2. In a small bowl, blend together the cornstarch in some of the milk. Add the egg yolks, vanilla extract, milk-cornstarch mixture, and the remaining milk into the sugar syrup. Whisk well. Wait until mixture reboils. Stirring to make a smooth and thickened liquid.

    3. Turn off heat and cover. Allow the liquid to cool in room temperature and form a custard-like texture. We are finished making for the Portuguese egg tart filling.

    4. Cut the pastry into circles. Line a muffin pan with the pastry circles. Prick the pastry lightly with a fork on the surface, do not prick all the way through. Preheat the oven to 400 degrees F or 200 degrees C. Spoon the cooled custard made (as in Step 1) into the tart shells Bake in a 400 degrees F/200 degrees C oven for 20 to 25 minutes, or until the tarts are golden brown and set. Remove egg tarts and cool on a wire to room temperature before serving.

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