Portuguese Tarts (Pastel de Nata)
Portuguese Tarts (Pastel de Nata)
Ingredients
- 1 sheet 225 g (½ lb) puff pastry, thawed
- 15 ml (1 tbsp) unsalted butter, melted
- 125 ml (½ cup) sugar
- 45 ml (3 tbsp) cornstarch
- 4 egg yolks
- 1 egg
- 500 ml (2 cups) milk
- 30 ml (2 tbsp) corn syrup
- 2.5 ml (½ tsp) vanilla extract
- 1 stick cinnamon
- Ground cinnamon, to taste
Instructions
- On a lightly floured surface, roll out the dough into a 33 cm (13-inch) square. With a brush, cover the entire surface of the dough with the butter. Roll up tightly and cover in plastic wrap. Refrigerate for 30 minutes.
- Cut the ends of the roll. Cut into 14 slices.
- On a floured work surface, thinly roll out each slice with a rolling pin. With your hands, line Portuguese tart pans (see note). If the dough is too large, cut off the excess with scissors. Refrigerate while preparing the filling.
Portuguese Tarts (Pastel de Nata)