Press the sugar and cinnamon into the pastry with a rolling pin, stretching out the pastry a little in the process. Lay the pastry out on the bench and evenly scatter over the sugar and cinnamon. Grease or spray a medium-sized muffin tin. Inspired by the classic Portuguese Egg Tart known as Pastel del Nata - the Portuguese Egg Tart was introduced to the city by Englishmen Andrew Stow in 1989 when he added cream to his custard mixture. Make sure you don’t make any holes in the pastry.įill the pastry cases with the custard until they are almost, but not quite, full.īake for 20 minutes, or until the pastry has risen and the surface of the custard is scorched. Preheat the oven to 220C fan-forced or 240C conventional. Discover one of Macau’s most-loved delights in this delectable journey. Place the discs in the holes of a muffin tin and massage them with a circular motion using a wet thumb, until the pastry rises up the sides of the holes in the tray. Cut the pastry roll into 2cm/¾in-thick discs. With the longest edge of the pastry rectangle facing you, roll the pastry as tightly as possible, brushing it from right to left with water as you go. Roll out the pastry onto a lightly floured work surface to a rectangle measuring approximately 50x30/20x12in, but more importantly to a thickness of 1mm. Whisk in the egg yolks, whole egg and vanilla seeds until smooth. Bring the sugar to the boil, let it melt, and then turn off the heat. Gradually add the boiled milk to the flour and whisk for 1 minute, or until smooth and well combined. Pour in a splash of milk and stir with your finger until combined.īring the remaining milk to the boil in a saucepan over low heat, stirring regularly. To make the custard, mix the flours together in a bowl. Once cool, discard the cinnamon stick and lemon rind. Set the syrup aside until completely cool. Reduce the heat until the mixture is simmering, then simmer for 3 minutes. To make the sugar syrup, bring the sugar, cinnamon and lemon rind to the boil in a saucepan with 250ml/9fl oz water. Portuguese Custard tarts are usually best served at room temperature, but please allow them to completely defrost if you choose to freeze them.Preheat the oven to its highest setting, or at least 230C/210C Fan/Gas 8. Use a container or bag that is suitable for freezing.ĭon’t forget to add a label with what it is, and on what date you put it in the freezer! How do I reheat Portuguese Custard Tarts?.Freeze it as soon as it is cold enough.Yes you can! This recipe can be frozen, but please remember to do the following You can keep leftovers of Portuguese Custard Tarts in the fridge for approximately 3 days or so. If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. Once you’ve put it out, ideally you should eat it within 4 hours. Storing How long can you keep Portuguese Custard Tarts in the fridge? Herb Crusted Cod How do you know when Portuguese Custard Tarts is cooked?īake the Portuguese Custard tarts in the oven for 20 minutes until the pastry is golden and the egg is just set. Do you need any special ingredients to make Portuguese Custard Tarts? The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly. This means we’re no longer able to offer exact WW points for our recipes.
Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. How Weight Watchers friendly is this Portuguese Custard Tarts recipe? Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
It can also be made suitable for dairy free diets as long as you use a dairy free milk substitute like Alpro. This Portuguese Custard Tarts recipe is suitable for vegetarian diets. We think our take on this classic pastry is so good you won’t believe it’s ‘diet food’! What diets is this Portuguese Custard Tarts suitable for? Unlike the traditional recipe for Portuguese Custard Tarts, ours have had a slimming friendly makeover by using reduced-fat puff pastry, making them suitable for when you’re calorie counting or following Weight Watchers. All the leftover egg yolks were turned into tasty pastries just like our Portuguese Custard tarts. “Pastéis de nata” aka Portuguese Custard Tarts are one of the world’s first ‘leftovers’ recipes as Portuguese monks used eggs whites to starch clothes back in the day. Say Olá to our delicious Portuguese Custard Tarts! Before you scroll, there’s important stuff in the blurb!
For the full list of ingredients and comprehensive instructions, please see the recipe card below.