Pastéis de Nata




Grease a 12 hole muffin mould with some butter.

Whisk the egg yolks in a bowl, set aside. Mix the cornstarch and water in a small bowl, set aside.

In a saucepan, add the sugar, cream and gradually whisk in the egg yolks, turn to medium heat and keep stirring until all the sugar is dissolved and the cream and egg yolks are

well mixed.

While the mixture is slowly heating up, slowly pour in the cornstarch mixture. Keep stirring to avoid lumps until the mixture thickens and becomes a custard. Set aside.

Take the puff pastry sheet, fold into half, roll it out with the rolling pin until fine, brush with egg white and then roll it up from the short side like a swiss roll.

wrap with aluminiun foil and chill on the fride for around 4 hours.

After that time, the custard is cool. Divide the roll into 12 equal rounds (around 1/2 cm thick each).

Lay the pastry round on a lightly floured surface and using a rolling pin, roll it out until it reach around 10 cm diameter.

Press the pastry rounds into the muffin molds.

Spoon the cooled custard into the pastry cases and bake on a previously pre-heated oven at 180°C for 20 minutes or until the pastry and custard are golden.

Leave the tarts in the mould for 5 minutes, then transfer to a wire rack to cool completely.