2 egg yolks
110 g (½ cup) caster sugar
2 tbsp cornflour
410 ml (1 ⅔ cups) full cream milk
2 tsp vanilla extract
1 ½ sheets ready rolled puff pastry (25 cm x 25 cm)
- Place the egg, yolks, sugar and cornflour in a bowl and mix well. Gradually add the milk until smooth and free of lumps.
- Place the mixture into a saucepan and stir constantly over medium heat, Induction setting 6, until the mixture thickens and comes to the boil.
- Remove from the heat and add the vanilla extract. Allow to cool. Cover with cling wrap to prevent a skin forming.
- Preheat the oven on Intensive Bake at 180°C. Grease a non-stick mini muffin tin.
- Roll the pastry sheets tightly into a log and cut the log into 36 even sized rounds.
- On a lightly floured surface, roll each round into a 7 cm disc and press into the mini muffin tin.
- Carefully spoon the cooled custard mixture into each pastry case. Do not over fill.
- Change the function to Moisture Plus with Fan Plus at 180°C with one manual burst of steam.
- Place the muffin tin into preheated oven on shelf level 1, releasing a burst of steam immediately and bake for 25 minutes, or until golden on top.
- Leave to cool in the tin for 5 minutes then remove and cool on a wire rack.
- Repeat with the remaining mixture and pastry.
Alternative appliance method
Combi steam Pro oven
- Preheat the oven on Combi mode: Conventional at 180°C + 50% moisture with a rack on shelf level 1.
- Place the tarts on the rack and cook for 25 minutes, or until golden on top.
Hints and tips
- The tarts can be eaten warm or cold.
- Portuguese tarts, also known as pastéis de nata, were first made in the 18th century by Catholic monks at the Jerónimos Monastery in Lisbon.
- The above mixture can be made into larger tarts using a standard ⅓ cup muffin tin. Cook the tarts for 30 minutes, or until golden on the top.
- Create the classic burnished top by placing the tarts into the oven on shelf level 4 on Full Grill at 240°C for 3 minutes.