Follow this recipe for a delicious and hearty snack that's easy to make and tasty to eat.
This easy-peasy recipe is fuelled with taste sensations that empower your tastebuds. It's a quick recipe that'll get you in the mood for a summers day, in the heat in no time, sit back and relax while you snack on these homemade creamy treats... straight from the oven!
INGREDIENTS (12 SERVINGS):
1 sheet of ready rolled Gluten-Free puff pastry
1 & 1/2 tbps cornflour
3 egg yolks
100g of caster sugar
125ml of milk
1/4 tsp vanilla extract
METHOD:
Preheat the oven to 190°C (170°C fan) or 3750°F / gas 5.
Grease a 12 hole cupcake tin.
Roll out your Gluten-Free puff pastry and divide it into 12 separate squares and add each to its own slot.
After that is completed, put aside and begin to combine the cornflour, milk, caster sugar and vanilla extract in a saucepan over a medium-high heat.
Separately whilst stirring the mixture with a wooden spoon, in a bowl, collect 3 egg yolks and either discard the whites, or leave in the fridge to make meringues.
When the mixture starts to become thick, add half to the bowl with the eggs to prevent curdling, remember to continue whisking both so that the remaining mixture doesn't stick and that the egg mixture is evenly integrated.
It is now time to add the egg mixture back to the saucepan with the remaining half on a high heat, mixing consistently until thickened.
Take off of heat and pour equally into each pastry cup. Going back around after with anything left over...yum!
Fold down the cornered edges of each pastry so that they look decorative and pleated at the end! Remember its all about presentation... and taste of course.
Then, proceed to bake for approximately 15-25 minutes or anywhere in-between. You'll know when the pastry turns golden brown and the custard begins to catch.
Finally, leave to cool as the custard significantly retains its heat and most importantly... ENJOY!
original Pastel de Nata from Lisbon, Portugal
What are Pastéis de Nata?
A Pastel de Nata, or plural Pastéis de Nata, is a egg tart pastry dusted with cinnamon which originally derives from Portugal. They are deemed to be particularly popular in other areas across Europe as well as Asia and are a scrumptious, bite-sized desert which go well with a good hot coffee.
As for some more background knowledge, they were created by the Monastery of the Hieronymites and are a close relation to the more broadly known 'Egg Custard'. The creamy centre and crisp edge give a great contrast in texture as well as flavour as the sweet custard juxtaposes the almost savoury pastry and overall induce a sweet and addictive treat.
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