Recipes
Custard tartlets 2
Pasteis de nata
400g cream
100g milk
140g sugar
20g flour
8 egg yolks
Lemon rind
1 egg-beaten for brushing
1 packet ready to use puff pastry-400g
This can be made from scratch as per recipe on page 121-Australian recipe book
- Pre heat the oven to 220º
- Place all ingredients except lemon rind and puff pastry in the TM bowl.Mix for 5 sec/speed 4
- Place the butterfly on the blade. Add the lemon rind, and cook for 16 mins / 90º / speed 1
- Whilst the filling is cooking, roll out the pastry thinly. Cut it into strips about 15 cm wide and roll the strips like dried fruit rolls. Cut these rolls into 3 cm wide sections.
- Place a section in each muffin tin, and press down with wet fingers. Refrigerate until filling cools.
- Once the filling is completed, take out the lemon rind, and allow to cool a little.
- Fill the puff pastry tartlets about ¾ of the way, and brush beaten egg on top of the puff pastry to allow it to colour and glaze during baking.
- Bake for 20 minutes.
Tip: Traditionally people like to sprinkle ground cinnamon and icing sugar on their custard tartlets when eating. This calls to personal taste as they are just as good without.