Portuguese Recipes: Pasteis de nata ( cream tarts)

Pasteis de nata

It is believed that pastéis de nata were created before the 18th century by Catholic monks at the Jerónimos Monastery (Portuguese:Mosteiro dos Jerónimos) in the civil parish of Santa Maria de Belém, in Lisbon: for this reason, they are alternately known as Pastéis de Belém (singular: Pastel de Belém).^[1] During Portuguese medieval history, the convents and monasteries of Portugal produced large quantities of eggs, whose egg-whites were in demand for starching of clothes (such as nuns' habits) and also in wineries (where they were used in the clearing of wines, such as Porto). It was quite common for these Portuguese monasteries and convents to produce many confections with the leftover egg yolks, resulting in a proliferation of sweet pastry recipes throughout the country.

Serves: 12 to 16 tarts

Time: 25 minutes

Ingredients:

- 4 egg yolks
- 75 grams of caster sugar
- 140 ml single cream
- 500 grams of Pre- made Puff pastry

Step 1:

In a bowl, whisk together the egg yolks and caster sugar until thick and pale. Gradually add in the cream, beating well.

Step 2:

Pour the mixture into a heavy-based saucepan and bring to a simmer, stirring constantly. Simmer, stirring constantly, until the mixture thickens.

Set aside to cool.

Step 3:

Preheat the oven to 240°C/gas 9. Now roll out the puff pastry finely and cut out 12-16 rounds.

Step 4:

Use the puff pastry rounds to line a greased, deep mini-muffin tin, pressing the pastry in well. Then fill each pastry case with a tablespoon of the cooled custard.