![]() Portuguese Custard tarts are usually best served at room temperature, but please allow them to completely defrost if you choose to freeze them. Take the puff pastry shells from the fridge and fill them with the egg mixture leaving about 5-7mm of the top uncovered. Add the vanilla extract and stir until well mixed. Use a container or bag that is suitable for freezing.ĭon’t forget to add a label with what it is, and on what date you put it in the freezer! How do I reheat Portuguese Custard Tarts? Remove from heat and place pot in a cold water bath to stop it from cooking further.Freeze it as soon as it is cold enough. ![]() Yes you can! This recipe can be frozen, but please remember to do the following Press each piece of puff pastry down and up onto the sides of the muffin holes until evenly distributed. You can keep leftovers of Portuguese Custard Tarts in the fridge for approximately 3 days or so. Use cooking spray or melted butter to lightly grease 12 egg tart molds OR a 12 cup regular muffin pan. If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. Once you’ve put it out, ideally you should eat it within 4 hours. Storing How long can you keep Portuguese Custard Tarts in the fridge? Herb Crusted Cod How do you know when Portuguese Custard Tarts is cooked?īake the Portuguese Custard tarts in the oven for 20 minutes until the pastry is golden and the egg is just set. Do you need any special ingredients to make Portuguese Custard Tarts? Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies. It can also be made suitable for dairy free diets as long as you use a dairy free milk substitute like Alpro. This Portuguese Custard Tarts recipe is suitable for vegetarian diets. We think our take on this classic pastry is so good you won’t believe it’s ‘diet food’! What diets is this Portuguese Custard Tarts suitable for? Unlike the traditional recipe for Portuguese Custard Tarts, ours have had a slimming friendly makeover by using reduced-fat puff pastry, making them suitable for when you’re calorie counting or following Weight Watchers. All the leftover egg yolks were turned into tasty pastries just like our Portuguese Custard tarts. “Pastéis de nata” aka Portuguese Custard Tarts are one of the world’s first ‘leftovers’ recipes as Portuguese monks used eggs whites to starch clothes back in the day. Say Olá to our delicious Portuguese Custard Tarts! Before you scroll, there’s important stuff in the blurb! The tarts are done when the top is slightly charred.For the full list of ingredients and comprehensive instructions, please see the recipe card below. Fill up to 75% full.īake in a preheated oven of 200 C/390 F for 40 - 50 mins. When the custard has rested for 4 hours, fill up your prepared tart shell with the custard. Refrigerate for 15 mins before filling with the custard. Cut discs with a round cutter that is slightly larger than your tart mould. Roll your puff pastry dough to 5 mm thickness. When done, refrigerate the puff pastry dough for 30 mins before using.įlour your work surface. Repeat rolling into rectangle and folding the dough 3 more times. Now, the oil dough is sandwiched in between the water dough. Fold the excess water dough on top of the oil dough. ![]() Place the oil dough square on top of the rolled water dough. Roll into a rectangle that is double the size of the oil dough. Refrigerate for at least 30 mins.įlour your work surface. Add more flour if the dough is too soft.įlatten into a square in between 2 sheets of cling film. In a bowl, mix egg and water into the flour to form a water dough. Refrigerate for at least 30 mins.Ġ3 Next, prepare the water dough. Flatten into a square in between 2 sheets of cling film. In a bowl, cut the butter into the flour using a pastry cutter or a knife to form an oil dough. Rest the mixture in the refrigerator for at least 4 hours.Ġ2 Prepare the oil dough first. 63 g (4 1/4 tbsp) egg yolk Ġ1 In a bowl, stir all the ingredients for the custard together using a spatula.
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