Danta Vanilla Custard Tarts Food

SWEET VANILLA CUSTARD TARTS

Steps:

• Preheat oven to 400°F.
• The pastry is best made in a food processor by whizzing the flour, sugar, and butter for a few seconds until it is like fine bread crumbs.
• Then add the egg yolks and up to 2 tablespoons of water.
• Mix to make a soft dough.
• Wrap in plastic wrap.
• Put in refrigerator to chill.
• Pour the milk into a heavy-bottomed saucepan.
• Split the vanilla bean lengthwise.
• Scrape out the inner seed mass.
• Add the seed mass and the bean to the milk.
• Heat the milk.
• Bring to a simmer.
• Remove from heat.
• Let the vanilla infuse the milk with flavor.
• In a medium to large bowl, whisk the sugar, egg, and egg yolks.
• Pour the hot milk into the egg mixture and whisk.
• Remove the vanilla bean pod.
• Line six 4-inch fluted tart tins (ramekins are too deep) with the sweet pastry by dividing the pastry into six portions and using your fingers to press out and line the tins.
• Place the tart tins on a baking sheet and then fill with the vanilla filling.
• Bake for 25 minutes.
• Enjoy!

PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)

Steps:

• Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
• Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
• Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
• Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
• Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
• Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
• Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
• Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
• Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
• Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
• Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
• Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
• Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.

DANTA VANILLA CUSTARD TARTS

Steps:

• Heat oven to 350 degrees F. Lightly beat the egg and egg yolks together in a large bowl and set aside.
• Whisk together the egg yolk mixture, milk, cream, sugar, salt and vanilla in a saucepan until well mixed and yellow. Bring to gentle simmer over medium-low heat and cook the custard, stirring constantly for 6 to 8 minutes, until the custard thickens (but is not lumpy).
• Transfer the custard to a bowl and cover with a piece of plastic wrap, touching the plastic wrap to the custard's surface to prevent a skin from forming.
• Place a sheet of the cold puff pastry dough on a clean work surface and cut the dough in half crosswise. Place one piece on top of the other. Starting from a short side, tightly roll up the dough to form a cylinder.
• Use your hands to roll the dough back and forth a few times so that the dough sheets seal together, and then flatten the ends with your hands. Chill in the freezer for 10 minutes to firm up the dough and make it easier to work with.
• Use a sharp knife to cut the cylinder into 12 equal sections. Place the dough sections flat side down on a work surface and use a rolling pin to roll them into 4-inch disks. Place a disk in the well of a standard-size muffin pan and use your index finger to press the dough directly against the bottom.
• Taking care not to trap any air bubbles, use your fingers to press the dough from the bottom up the sides until the dough reaches the top edge of the muffin well. Repeat with the remaining dough. If the dough becomes too elastic and difficult, place it in the freezer for 5 minutes to firm up.
• Fill each dough cup half full of custard. Bake the tarts for 20 to 25 minutes, until their centers are firm and the crusts are golden brown. With the muffins still in the pan, place under the broiler and broil them for three minutes, or until little burnt spots appear on their tops. Keep an eye on them so they don't burn too much. Serve the tarts at room temperature.