How to make Portuguese custard tarts - (nata )
My daughter Annie and I were in our local coffee shop eating these delicious tarts when she said, we should make these ourselves. I thought these little mouthfuls of perfection would be way beyond my limited baking talents but I found a recipe and we had a go.. and they were delicious! Ok, mine don’t look quite as perfect, and I’ll still be getting my nata fix in the coffee shop as a treat, but these are definitely worth a try, and so easy to make too.
Heres the recipe
1 whole egg (large)
2 egg yolks (large)
115g golden caster sugar
2 tbsp cornflour
400ml full fat (creamy) milk
2 tsp vanilla extract
1 sheet ready rolled puff pastry
Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6
Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well combined and smooth.
Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. I used a whisk towards the end to remove any lumps. Remove the pan from the heat and stir in vanilla extract.
Pour the custard in a glass or ceramic bowl to cool and cover it with cling film to prevent skin forming.
Cut the pastry sheet in half and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin. Make sure the pastry comes right to the top of the tin
Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.