Pasteis de Nata
- 10 minutes before starting, take the pastry out of the refrigerator. Grease the hollows of a muffin tin with a little butter and pre-heat the oven to 200 °C.
- Pour the room-temperature milk, sugar and vanilla sugar, 1 pinch of salt, egg yolks and egg into the blender jug. Sieve the cornflour over the top and, with the measuring beaker in place, cook for 8 minutes/100 °C/speed setting 3.
- In the meantime, roll out the pastry on the work surface and cut out 11 circles in 3 rows offset from one another. Gather up the remaining pastry, place in layers, roll out thinly with a rolling pin and cut out a 12th circle. Place the circles of pastry in the greased hollows of the muffin tin, pressing on the edges of the pastry, pulling it up over the upper rim.
- Thoroughly stir the milk mixture with the spatula, loosen it from the base of the blender jug and, with the measuring beaker in place, mix until smooth for 10 seconds/speed setting 5. Then carefully divide it between the hollows in the muffin tin, taking care not to pour it over the rims. Bake the pies in a hot oven for 20 minutes until the edges of the pastry are slightly browned. The custard filling should also be slightly browned.
- Take the pasteis de nata out of the oven, and allow to cool in the tin for 15 minutes. Then carefully turn them out of the tin and dust to taste with ground cinnamon. Serve while still warm, or cold.
Instead of cinnamon, you can dust the tarts with icing sugar or a mixture of icing sugar and cinnamon.
Bon appétit with Monsieur Cuisine