Recipe by John J. Pacheco
"These are delicious Portuguese Custard Tarts."
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1 (17.5 ounce) package
frozen puff pastry, thawed
The traditional way to line the cups is to take the sheet of puff pastry and roll it into a loaf, then cut slices and place the in the cups, pressing down so that the dough flattens and there is a bit of a rim of thicker pastry at the top. That way they come out with very crispy and flaky shells.
I don't think I've ever rated anything one star before. Really, a failure all around. I used my stoneware muffin pan, cut the rounds of dough & rolled them out 1. the dough never cooked on the bottom, resulting in a doughy blob. 2. We salvaged the custard and it is just okay. Way too sweet, strange texture, too eggy, bland flavor. Would have preferred a pudding-like consistency. Won't make again and I love sweets & pastries!
I grew up eating these custards in Macau (a Portuguese colony) so i came in as a tough critique. This was my first time however actually make this, for some reason i though it would be really hard, but i was amazed how easy it was. My whole family loved them, they were gone in several hours. My only suggestion is to use the paper muffin liners. I sprayed half my pan and used the muffin liners for the other half and the greased ones stuck pretty bad, but the paper was great. I also used trader Joes puff pastry and just cut squares for ease... They looked a little different than the authentic ones, but the taste is excellent. I will definitely make again. Oh.. I also used a half tsp of vanilla instead of the vanilla bean.
Excellent recipe! I used mini muffin cups, the filling was enough for 30, and I used 1 and a half packages of puff pastry. Everyone wanted the recipe. The smaller "pasteis" were just perfect for a sweet table.
Easy to make and yummy too. The sweetness blended very well with the puff pastry.
mmmmm. THese were soo good. I was doubtful because the recipe looked so easy, but they were gone in 10 minutes. I didn't have a vanilla pod so I used 2 tsp vanilla essence, which was fine. I used the best ever pie crust from this site, and this worked really well. I was tempted to find a pie crust recipe which had sugar in it, but this one is perfect (and soo easy)
This is just like the ones my grandmother would get that were imported on special holidays; I gave her one, and my mom, and and aunt and they loved them! I actually topped them with fresh raspberries and the flavours whent together perfectly! My grandma told me to call her the next time I make them so we can do it together.
I had these in Europe and was dying to make them at home. The custard is very delicious and very easy to prepare. The puff pastry was a bit tricky and time-consuming to work with in the muffin cups. I think I will attempt to use another type of pastry that has a bit more of a delicate and flakier texture like of the one's I experienced in Europe. Nonetheless, these custard tarts were yummy and I will make them again, just gotta find that perfect pastry to compliment the custard. Obrigado!
* Percent Daily Values are based on a 2,000 calorie diet.
Portuguese Custard Tarts - Pasteis de Nata
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 163
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