![]() Fill in the moulds of puff pastry and cook in the oven at 300º/350º until the dough is golden and the custard is caramelized. Remove from the heat and mix with the sugar syrup. Cook the mixture (in the copper field) until it thickens. Preheat the oven to 350 degrees for 15 minutes, then reduce the temperature to 350 degrees for a further 15 minutes. Place the butter dough in the center of the egg dough as you unwrap it. The dough should be rolled out into a 1/4-inch-thick circle. Slightly heat the flours mixture with the boiled milk and then mix the rest. Wait 20 minutes before refrigerating to remove any excess liquid. Mix 200 ml of milk with the flours and boil the remaining 800 ml in another pot. In a copper pot, prepare your cream custard. Mix all purpose flour, salt, and grated butter together until the mixture turns coarse and crumbly. Use a hand grater to grate your cold butter on top of the flour and salt. Reserve.įor the syrup, you only need to boil all ingredients together for 3 minutes. 12 Yield: 12 tarts Jump to Nutrition Facts Portuguese custard tarts (or pasteis de nata) are crisp, creamy, and decadently sweet. Make the rough puff pastry dough: Mix together the flour and salt in your chilled bowl. With wet fingers, roll the dough until they rise slightly above the moulds’ limits. Cut circles and place them on the moulds. In a large bowl, mix the flour with 150ml water and a pinch of salt using a wooden spoon. Put the butter between two sheets of baking parchment, then bash and roll into a large rectangle roughly the thickness of a £1 coin. Roll the dough to make it thin and brush the entire surface with water. Using a pastry brush, grease eight individual pastry tins generously with the melted butter, then chill in the fridge. Turn it twice, with 15 minutes of rest between those turns. Roll the dough in a square shape, overlay the margarine in a diamond shape and close the edges so that the dough does not overlap (same technique as for puff pastry). Starting at the short edge, roll pastry tightly into a log. Knead the flour with the water until you get a ball of dough. Cut pastry sheet into halves and place 1 half on top of the other. 800 gr Margarine for puff pastry (soft texture) ingredients 3 sheets frozen puff pastry 2 tablespoons custard powder 2 tablespoons caster sugar 400 ml cream 1 orange, zest of 1 teaspoon vanilla essence.
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