Portuguese Egg Tarts Food

PORTUGUESE EGG TARTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
• Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside.
• Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl.
• Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture.
• Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes.

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.

PORTUGUESE EGG CUSTARD TARTS

Steps:

• On a lightly floured surface, roll puff pastry into an 18-inch/46-centimeter square. Starting with the edge closest to you, tightly roll the dough into a log. Wrap in plastic wrap and refrigerate until very firm, at least 30 minutes and preferably overnight.
• Heat the oven to 500 degrees and arrange the oven racks in the top third and lower third of the oven. Place 2 cookie sheets on the oven racks while the oven heats.
• In a medium saucepan, combine sugar, cinnamon stick and 2/3 cup/165 milliliters water. Bring to a boil and cook 1 minute. Turn off heat and let stand until you're ready to use it.
• Roll the firm log of pastry on a lightly floured surface until 1 inch/2 1/2 centimeters in diameter. Trim the ends, then cut the log into 1/2-inch/12-millimeter slices. (You should have 48.)
• Using a rolling pin, roll one of the pastry rounds into a 2 1/2-inch/63-millimeter circle. Place pastry into the cavity of a mini-muffin tin, and press to evenly flatten the dough against the bottom and sides of the cavity, extending about 1/16 inch/3 millimeters above the rim of the pan. The dough should be about 1/16 inch/3 millimeters thick, with the bottom a bit thicker than the sides. Repeat with the remaining dough, chilling the cut rounds if dough becomes difficult to roll. Refrigerate crusts until firm, at least 10 minutes.
• While the dough chills, finish the filling: In a small saucepan, heat 1 cup plus 1 tablespoon/255 milliliters milk over medium-low heat until bubbles begin to form around the edges.
• In a large bowl, whisk flour with the remaining 5 tablespoons/75 milliliters milk. Continue whisking while adding the hot milk in a slow, steady stream. Discard the cinnamon stick from the sugar syrup and whisk the syrup into the milk mixture in a steady stream. Return to the saucepan and cook over medium-low heat, whisking constantly, until thickened, 5 to 10 minutes.
• Place the yolks in a large bowl. Whisking constantly, add hot milk mixture to eggs in a slow stream until fully incorporated. Strain through a fine-mesh sieve. Pour warm filling into pastry shells until they're three-quarters full.
• Transfer tarts to the cookie sheets in oven and bake until the shells are golden brown and crisp, and the custards are golden brown and darkened in spots, 15 to 19 minutes.
• Let cool in the pans on a wire rack for 5 minutes, then pop out tarts to continue cooling on the racks for another 5 minutes. Sprinkle with cinnamon and serve warm.

EGG CUSTARD TARTS

Steps:

• Tip the flour and sugar into a large mixing bowl. Slowly add around 150ml very cold water, or just enough so that you have a soft dough that picks up all the crumbs from the outside of the bowl, but isn't too sticky to handle.
• Wrap the dough in cling film and chill while you coarsely grate the butter. Roll the dough out onto a floured work surface to a 30 x 40cm rectangle, then sprinkle the surface with half the grated butter to form an even layer. Don't worry if the butter clumps together, just make sure the pieces are evenly distributed. With the shorter edge facing you, fold the top third of the dough towards you to the centre and the bottom third up over it. Give the dough a quarter turn, then roll out to the same size as before, sprinkle with the rest of the butter and repeat. Wrap the dough tightly in cling film and chill for 30 mins while you make the filling.
• Put the egg yolks and cornflour in a large heatproof mixing bowl and whisk in the sugar until pale and thick. Split the vanilla pod in half along the length and scrape out the seeds. Put the seeds in a medium-sized saucepan, along with the empty pod, the cinnamon stick and the lemon zest. Pour the milk and cream over the aromatics, stir and heat very gently until only just simmering. Pour the hot mixture over the egg yolks and whisk well. Pour the custard back into the pan and warm through for 2-3 mins or until thickened slightly to a consistency similar to double cream. Strain the custard through a sieve into a large jug and set aside, covered with cling film.
• Heat oven to 200C/180C fan/gas 6. Grease a 12-hole muffin tin with butter. Take your pastry out of the fridge and roll it flat to 40 x 20cm. Starting at the longest side, roll it up tightly to make a long roll of pastry. Trim the ends, then cut into 12 pieces, and turn them cut-side up on the work surface, so the spiral is facing upwards. Carefully flatten them out until they are big enough to line the holes in the muffin tin, trying not to skew the spiral shape too much. Press into the tins, then carefully pour in the custard mixture, filling each tart almost to the top.
• Bake for 30 mins or until the pastry is cooked through and the custard is just starting to puff up but not balloon.
• Remove from the oven and allow them to cool and sink gently back into shape. Serve cold with coffee.

PORTUGESE CUSTARD TARTS

Steps:

• Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6
• Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
• Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
• Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
• Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
• On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
• Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.

PORTUGUESE CUSTARD TARTS

Steps:

• Pour the egg yolks, sugar and cornstarch into a saucepan and whisk them together. Gradually beat in the cream and milk until smooth. Place the pan over medium heat, and stirring constantly, cook until the mixture thickens and comes to a boil. Switch off the heat, and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and leave out to cool.
• Preheat the oven to 375 degrees F. Lightly grease a 12-count muffin pan.
• Halve the puff pastry sheet horizontally. Set one half on top of the other, and set it aside for 5 minutes. Tightly roll up the puff pastry from short end to short end. Cut the puff pastry log into 12 (1/2-inch) rounds. Lay each piece on a lightly floured surface, and using a rolling pin, flatten out each round until they are 4-inches in diameter. Press each round into each muffin pan. Spoon the cooled custard into the pastry cases, and bake until the pastry and custards are golden, about 20 to 25 minutes. Leave the tarts in the pan for 5 minutes, and then remove and transfer to a wire rack to cool completely.

PORTUGUESE EGG TARTS

Steps:

• Mix well the egg and sugar.
• Add in the rest of the ingredients and mix well.
• Leave aside for later use.
• Method for Oil Dough: Put all ingredients together to make into a dough.
• Keep in the fridge for abt 15 minutes Method for Dough: Put all ingredients into mixing bowl and mix to a dough.
• Method for assembling: Roll the dough to 1 cm thick and fold in the oil dough.
• Roll it to 2 single and 2 double fold.
• Keep in the fridge for 30 minutes Roll the dough to 1/2 cm thick and cut the size required.
• Put in the mould and pour in the egg filling and bake at 180C for 15 minutes Notes: The egg fillings is enough for 2 recipe of the dough.
• So if you are doing 1 whole recipe of the egg filling, then double the dough recipe.