Fast Food - pastéis de nata

Written by Rosemary Mantini | 26 July 2010

pastéis de nata
Makes 24

Azevedo calls for homemade puff pastry to hold the custard filling. But, you can easily turn these tarts into a quick dessert by using store-bought puff pastry shells.

2 cups sugar
3/4 cup water
1/4 cup all-purpose flour
2 cups cold milk
2 tsp finely grated lemon rind
8 egg yolks
2 lbs puff pastry shells
Ground cinnamon
Sugar (optional)

In a small saucepan set over medium heat, combine 2 cups sugar and water. Boil for 10 to 12 minutes; set aside.
In another saucepan set over medium heat, blend flour and a 1/4 of the cold milk. Gradually blend in remaining milk and lemon rind. Bring to a boil, stirring continually until mixture thickens. Remove from heat and set aside.
In a large bowl, whisk egg yolks. Add sugar syrup and milk mixture. Stir. Strain through a fine sieve and set aside.
Place puff pastry shells onto a baking sheet (or into muffin cups if you’re making them yourself). Prick all over with a fork. Fill half full with custard filling.
Set baking sheet in second-highest position in the oven. Bake at 450°F for 30 minutes, or until pastry is golden and filling is bubbly.
Immediately sprinkle tarts with cinnamon and sugar (optional). Cool tarts on a rack for at least 1 hour.

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