How To Make Pastéis De Nata AKA Portuguese Custard Tarts | Learn How To Make Pastéis de Nata

This video about How To Make Pastéis De Nata AKA Portuguese Custard Tarts | Learn How To Make Pastéis de Nata Ricardo Madeirense ✅ This video related pastéis de belém,portuguese custard tarts with puff pastry,macau egg tart recipe
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PREPARATION:
Making Pastéis de Nata, or Portuguese Custard Tarts, is a delightful culinary endeavor. Here's a traditional recipe for you to try at home:

Ingredients:
For the Pastry:
2 sheets puff pastry (store-bought or homemade)
Flour (for dusting)

For the Custard Filling:
2 cups whole milk
1 cinnamon stick
Zest of one lemon
6 tablespoons all-purpose flour
2 cups granulated sugar
1/2 cup water
6 large egg yolks (save the whites for another use)

For Finishing:
Powdered sugar
Ground cinnamon

Instructions:
1. Preheat the Oven:
Preheat your oven to 475°F (245°C).

2. Prepare the Puff Pastry:
If you're using store-bought puff pastry, roll it out on a floured surface to smooth out any creases. Cut it into squares that fit your tart molds or cupcake tin.

3. Line Tart Molds:
Grease your tart molds or cupcake tin. Line each mold with a square of puff pastry, pressing it gently against the sides.

4. Make the Custard:
In a saucepan, heat the milk with the cinnamon stick and lemon zest. Bring it to a simmer, then remove from heat and let it cool for a few minutes. Strain to remove the cinnamon stick and lemon zest.
In a separate bowl, whisk the flour with a bit of the milk mixture until smooth.
In another saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, and the mixture reaches a syrupy consistency.
Slowly add the hot milk to the flour mixture, whisking continuously to avoid lumps. Then, pour in the sugar syrup while continuing to whisk.
Return the mixture to the heat and cook, stirring constantly until it thickens into a custard. Remove from heat and let it cool slightly.

5. Add Egg Yolks:
In a separate bowl, beat the egg yolks. Gradually add a bit of the custard mixture to the beaten egg yolks, stirring constantly. This helps to temper the eggs and prevent curdling.
Once tempered, add the egg mixture back to the custard, stirring well.

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