If you need to find a use for egg yolks, portuguese custard tarts are a one dessert to try. If you have purchased them in a bakery you will be pleasantly surprised how little it costs to make. Essentially you prepare a custard, pour into puff pastry shells, bake and finish under the broiler. Easy peasy.
Super Easy Portuguese Custard Tarts (Pastel De Nata)
- 2 large egg yolks
- 1 large whole egg
- ½ cup caster sugar (or sugar substitute like Stevia)
- 2 tbsp. cornstarch
- 1 ¾ cup skim milk
- 2 tsp. vanilla extract
- 1 sheet puff pastry*
Make the custard
- Put the egg yolks, sugar and cornstarch in a pan and whisk together. Gradually whisk in the milk until smooth.
- Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with cling film to prevent a skin forming and leave to cool.
Make the tarts
- Lightly grease a 12 tray muffin pan.
- Preheat the oven to 400 F degrees 200 C.
- Use pre-rolled pastry, or roll out puff pastry to thin rectangle. Roll up the pastry tightly from the short end and cut the pastry log into 12 rounds, about 1/2 inch thick. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out or press with the palm of your hand to create a really thin circle which will fit into the muffin tray.
- Press the pastry rounds into the muffin tin.
Assemble and bake the tarts
- Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden. I will sometimes turn on the broiler for a few minutes to get a few extra burn marks which is a distinct feature of this tart.
- Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.