Bake till the tart shells turn crispy golden brown and those iconic dark black bubbles start to form. Flaky, laminated pastry shells filled with a creamy egg yolk custard, flavored with cinnamon, or pastel de nata for short, is the world-famous Portuguese. Bake till the tart shells turn crispy golden brown and those iconic dark black bubbles start to form. Make sure you strain your mixture for it creates that creamy and tender texture to the filling. In a medium saucepan, combine sugar, cinnamon stick and cup/165 milliliters water. Place 2 cookie sheets on the oven racks while the oven heats. Remove the parchments and bake for 5 to 10 more minutes, until golden brown, and remove from oven. Heat the oven to 500 degrees and arrange the oven racks in the top third and lower third of the oven. Place in the tart pan, line with parchment paper, fill with pie weights or dried beans and bake for 15 minutes. Many think that those black spots are the result of caramelized sugar, but rather, they form when the layer of film from the milk is heated.Ĭalling for just a handful of ingredients, combine milk, thickened cream, vanilla beans, cinnamon, egg yolks and sugar into a saucepan and stir the mixture until it thickens. Roll the puff pastry out to a -inch (6 mm) thick circle. Generally larger than the Cantonese-style egg tarts served in dim sum restaurants, what differentiates the Portuguese egg tart is its signature bright yellow base with blisters of charred finish, resembling that of a creme brulee. Place a small oven safe cup in the center of each puff pastry square. Gently level the cinnamon sugar mixture with the back of a spoon so it covers. Lay puff pastry squares on the parchment. Unravel the puff pastry on a lightly floured work surface, then sprinkle the cinnamon sugar mixture all over the top.
See more ideas about recipes, puff pastry, pastry. Stir the cinnamon and sugar together in a small bowl. Explore Diane Moores board 'Puff Pastry Cup Recipes', followed by 237 people on Pinterest. Easy to follow and minimal hands on work, with pre-made tart shells, you can now prepare your very own Portuguese egg tarts in just a few simple steps! Heat the oven to 200C/180C fan/gas 6 and line large baking tray with baking parchment.
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