portuguese to please

We show you how to make Pastéis de Nata, the most famous custard tarts in the world.

LITTLE PORTUGUESE TARTS

PREP + COOK TIME 45 MINUTES (+ COOLING) MAKES 36

You need 3 x 12−hole (2−tablespoon/ 40ml) deep flat−based patty pans. If you only have one pan, wash it in cold water to cool it between baking the tart cases (dry pan before re−using). 1½ tablespoons ground cinnamon 1 cup (220g) caster sugar

3 sheets frozen butter puff pastry,

thawed

4 egg yolks

2 tablespoons cornflour 2 tablespoons custard powder 2¼ cups (560ml) milk

½ teaspoon vanilla extract

½ cup (80g) icing sugar 1 Preheat oven to 200°C/180°C fan. Grease 3 x 12−hole (2−tablespoon/ 40ml) deep flat−based patty pan trays. 2 Combine cinnamon and ¼ cup of the caster sugar in a small bowl. Sprinkle each pastry sheet well with cinnamon sugar. Roll each sheet up tightly, then cut into 12 equal−sized rounds. Place rounds cut−side down. Using a rolling pin, roll each round into a circle with a diameter of 9cm; using your fingers, press rounds into pan holes, ensuring pastry is pressed firmly into the base of the pan. Freeze for 5 minutes.

3 Whisk remaining caster sugar, egg yolks, cornflour and custard powder in a bowl until just combined. Combine the milk and extract in a medium saucepan; bring the mixture almost to the boil.

Whisking continuously, gradually pour milk mixture into egg mixture; return custard mixture to same saucepan. Cook custard over low heat, stirring continuously, for 15 minutes or until mixture boils and thickens (coats the back of a spoon); remove from heat. Transfer the mixture to a large jug.

4 Pour the custard mixture equally between the pastry cases (about 1 tablespoon each); bake for 15 minutes or until pastry is golden and the custard is just set at the centre; cool.

5 Just before serving, dust cooled tarts with sifted icing sugar. Using a kitchen blowtorch, gently touch the tops of the tarts to caramelise.

See step−by−step photos over page.