Queijadas Portuguese Custard Tartlets Food

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 CUSTARD TARTS (QUEIJADAS DE NATA)

Steps:

• Make a little volcano in the middle of the flour.
• Slowly add water to the centre and mix slowly with a fork or your (clean) fingers while you pour. If you pour too quickly, the water will spill over the flour, so mix a little and pour a little.
• Knead/work the dough with your hand. Just like kneading dough for bread. Do this for about 5 minutes.
• Make a little ball. note: It shouldn't stick to your hands at this point.
• Dust some flour on the top and bottom of the dough ball and cover with a dry towel.
• Let the dough rest for 20 to 30 minutes minutes.
• In a medium bowl, cut the stick of butter in small pieces and add the 2 pinches of salt.
• Use a fork to mash the butter until smooth and soft (should look like very soft vanilla ice cream).
• Dust (lightly sprinkle) a clean large surface with flour.
• Use a rolling pin to roll the dough into a long thin even-shaped rectangle. Dust with flour as needed to keep the dough from sticking to the rolling pin or surface. Flip the dough over a few times to roll both sides evenly.
• Using a spatula, butter knife or your fingers, spread a thin layer of butter on the flat dough.
• Lightly mark a line at one and two thirds of the length of the dough. Basically, you're trying to divide the length in three equal part.
• Fold the dough from the right, towards the left to the second line (two thirds of the way across).
• Fold the dough from the left to reach the right edge (close it like a book). Your dough should resemble a small rectangle. The dough should be thin.
• Dust a baking sheet with flour, place the dough on the baking sheet and dust the top with more flour.
• Cover the dough with parchment paper and place it in the fridge for 20 to 30 minutes.
• Clean the surface where you rolled the dough before and dust with flour again.
• Remove the dough from the fridge and place it on the dusted surface. Point the open edges away from and towards you.
• Dust the top of the dough with flour.
• Repeat the last 10 steps twice (starting at using the rolling pin to roll the dough into a long thin even-shaped rectangle).
• Once the dough comes out of the fridge for the fourth time, roll it out into a large rectangle like previously, only this time you will carefully and evenly roll the length of the dough into a tight long tube shape. Note: don't try to do this fast!
• Trim the edges with a sharp knife for a nice even cut.
• Cut the dough "tube" in half.
• Wrap one half with cling wrap and put it in the fridge for 30 minutes (wrap and place the other half in the freezer. it lasts about 6 months. You only need half the dough for this recipe.
• Cut the dough into 16 equal size wheels, about 3/4 inch or just under 2 cm.
• Have a bowl of cold water handy.
• Dip your fingers in cold water so the dough doesn't stick to your fingers.
• Place a round piece of dough on the bottom of the tin.
• Start pressing/pushing the dough circle into the bottom and up the sides all around the tin.
• This process will take a bit of time. At the end, you should have a thin layer at the bottom and covering the sides to the edge. The bottom should be thin but not ripped.
• Repeat the last three steps until you've used all of the dough.
• Place all the covered tins on the baking sheet and place the baking sheet in the fridge.
• Preheat the oven to 550 °F. Our oven's regular temperature only goes to 500 °F, but I can also set it to 500 °F on convection which is equivalent to 550 °F on the regular setting. It's very important to use a hot oven. This will ensure the tops come out toasty.
• Pour the water, sugar, cinnamon and lemon zest in a medium bowl and heat on medium high.
• Once it reaches a slow boil, keep cooking for about 4 minutes or until you've achieved a syrup (can coat the back of a spoon and drips slowly). If you have a candy thermomter, the temp. should be 100 °C or 212 °F. Set aside off the stove (discard the lemon zest and cinnamon stick).
• Place the flour in a medium bowl and pour about 1/4 cup of cream over the flour.
• Pour the rest of the cream into a sauce pot and heat on medium high.
• Whisk the flour and cream until smooth.
• Once the cream starts to boil, pour it over the flour/cream mixture and keep whisking.
• Measure 1 cup of the syrup mixture and add it to the cream mixture, whisk together. (discard the rest of the syrup or use it in a drink).
• Add a spoonful or two of the custard mixture to the egg yolks and whisk to avoid turning them to scrambled eggs.
• Add the egg yolk mixture over the custard mixture and whisk well.
• Remove the baking sheet with the tins from the fridge.
• Pour the custard mixture into each of the tins to about 3/4 of the height of the dough. Discard the rest of the custard mix. There shouldn't be much left.
• Carefully place the baking sheet in the hot oven on the middle rack and bake for 10 minutes.
• Remove the baking sheet from the oven and let the tarts cool for about 15 minutes. They'll look puffy when they come out of the oven, but will then drop a little. This is normal.
• Enjoy your homemade Portuguese custard tarts with a little cinnamon, plain, warm or cool!An espresso is a perfect match for these tarts!

PORTUGUESE CUSTARD TART RECIPE

Steps:

• To make the dough, place the flour, salt, and water in the bowl of a stand mixer fitted with a hook. Mix for about 30 seconds until soft and pillowy dough forms that cleans the side of the bowl.
• Place the dough on a generously floured work surface. Pat the dough into a 6-inch square using a pastry scraper. Sprinkle with flour, cover with plastic wrap, and let the dough rest for 15 minutes.
• Roll the dough into an 18-inch square. Use the scraper to lift the dough and add flour underneath to avoid the dough sticking.
• Brush excess flour off the top of the dough, trim any uneven edges, and using a small offset spatula dot and then spread the left two-thirds of the dough with a little less than one-third of the butter to within 1 inch of the edge.
• Neatly fold over the unbuttered right third of the dough (using the pastry scraper to loosen it if it sticks), brush off any excess flour, then fold over the left third. Starting from the top, pat down the packet with your hand to release air bubbles, then pinch the edges closed. Brush off any excess flour.
• Turn the dough packet 90 degrees to the left so the fold is facing you. Lift the packet and flour the work surface. Once again roll out to an 18-inch square, then dot and spread the left two-thirds of the dough with one-third of the butter, and fold the dough as in steps 4 and 5.
• For the last rolling, turn the packet 90 degrees to the left and roll out the dough to an 18-by-21-inch rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface.
• Using the spatula as an aid, lift the edge closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight.
• Now make the custard. In a medium bowl, whisk the flour and 1/4 cup of the milk until smooth. Set aside.
• Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F (100°C). Do not stir.
• Meanwhile, in another small saucepan, scald the remaining 1 cup milk. Whisk the hot milk into the flour mixture.
• Remove the cinnamon stick then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside.
• Assemble and bake the pastries
• Heat the oven to 550°F (290°C) with two baking stones inside for at least one hour. Remove the pastry from the refrigerator and roll it gently back and forth on lightly floured work surface until it's about an inch in diameter and 15 inches long. Cut it into scant 1.25-inch pieces. Place the dough pieces cut-side down into each of the the 12 cups of the 12-cup aluminum muffin pan (each cup measuring about 2.5" by 1.5"). Let the dough pieces often several minutes until they become soft and pliable.
• Dip your thumbs into the water, then press straight down into the middle of the dough piece. Flatten it against the bottom of the cup to a thickness of about 1/8 inch, then smooth the dough up the sides and create a raised lip about 1/8 inch above the pan. The pastry sides should be thinner than the bottom.
• Fill each cup 3/4 full with the slightly warm custard. Bake the tarts until the edges of the dough are frilled and brown, about 10-12 minutes.
• Remove from the oven and allow the tarts to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Repeat the steps with the remaining dough and custard mix.
• Serve and enjoy. Optionally, sprinkle the tarts generously with powdered sugar, then cinnamon before serving.

QUEIJADAS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a blender, combine eggs, sugar and butter. Blend until smooth. Pour in flour and milk, a little at a time, blending until smooth again. Stir in vanilla.
• Pour into muffin tins, filling 3/4 full. Bake in preheated oven 45 minutes, until golden brown. Serve hot or cold.

QUEIJADAS DE FEIJAO (PORTUGUESE BEAN TARTS)

Steps:

• Combine the water and sugar to make a caramel.
• Add the margarine and beans, cook for a few moments.
• Let cool completely and add the 12 yolks.
• Beat 2 egg whites and add to the mix.
• Bake at 350 degrees for 45 minutes.
• When cool, dust with confectioner's sugar.

QUEIJADAS DE SINTRA (PORTUGUESE CHEESE TARTS WITH CINNAMON)

Steps:

• For the pastry: Combine the flour and salt in a large bowl.
• With a pastry blender, cut in the shortening until the texture of fine meal.
• Forking briskly, drizzle just enough ice water over the mixture to make it hold together.
• Shape into a ball, wrap in wax paper, and refrigerate several hours.
• Meanwhile, prepare the filling: In a food processor fitted with the metal chopping blade (or in a blender or electric mixer set at highest speed), process the mozzarella, butter, sugar, and cinnamon about 60 seconds nonstop until smooth and creamy.
• Scrape down the work bowl sides with a rubber spatula and beat 60 seconds longer.
• Note: It will take longer for the electric mixer to reduce the mixture to creaminess, perhaps 3 to 4 minutes of steady beating.
• Add the egg yolks, one at a time, beating well after each addition.
• Add the flour and pulse the motor on once or twice to blend.
• Transfer the mixture to a small bowl; cover and chill several hours.
• When ready to bake the queijadas, preheat the oven to 400 degrees Fahrenheit.
• Divide the pastry in half and roll, first one half, then the other, as thin as paper, on a lightly floured pastry cloth with a lightly floured, stockinette-covered rolling pin.
• Cut into rounds with a 3 1/2 inch cutter.
• Also re-roll and cut the scraps.
• Fit the pastry into plain or fluted tart tins measuring 2 1/2 inches across the top.
• Set the tins on baking sheets, then half-fill each tart shell with the cheese mixture.
• Bake uncovered for 18 to 20 minutes, just until the filling is puffy and a rich amber brown.
• Remove the tarts from the oven, cool until easy to handle; then using a small pointed knife, gently pry the tarts from the tins.
• Serve at room temperature.

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.