BISPO FAMILY'S PASTEIS DE NATA (Portuguese egg tarts)
  • Servings: 12
  • 250 g of puff pastry
  • 6dl cream
  • 8 egg yolks
  • 2 teaspoons of flour
  • 200 g sugar
  1. Pre-heat the oven from 250 to 300 ÂșC.
  2. Stretch the dough until is really fine and roll it over itself making a long roll. Then, cut pieces of 2 cm, place them on the work surface, roll a little bit to flat them down and place each one, by pressing with the fingers, into the wells of a muffin tray. Ensure that the dough is not too thick (but be careful not to tear!).
  3. Then, the filling: pour the cream into a pan and add the egg yolks. Stir a bit. Add the sugar and the flour over the mixture and stir again. Heat the pan in light-medium and go stirring continuously until starts to thicken slightly (at the first bubbles).
  4. Put the pan out of the stove and let the filling cool a little bit.
  5. Pour the filling into the pastry cases.
  6. Put the tray in the oven and cook until the filling becomes toasted on top (from 10 to 15 minutes). The filling will "swell"-don't worry, it will return to the place once out of the oven.
  7. Switch off the oven and remove the tray.
  8. Let it cool and take it out of the wells with the help of a knife.
  9. If you like, sprinkle with cinnamon and powdered sugar. ENJOY!!!!