A detailed recipe for making Portuguese pastries “Pashtel de nata” – tartlets made of puff or shortcrust pastry with yolk custard. Share with friends: 
Time: 45 minutes Difficulty: easy Quantity: 16 mini-tartlets recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 16 purchased mini puff or sand baskets test
- 6 lightly beaten egg yolks
- 3/4 Art. Sahara
- A pinch of salt
- 1.5 tbsp. fat cream
- 1 tbsp. l corn starch
- Powdered sugar at will
- Ground cinnamon optional
Recipes with similar ingredients: puff pastry, eggs, cream, icing sugar, cinnamon, starch
Recipe preparation:
- Preheat the oven to 180 ° C. Cover the parchment baskets. paper or insert paper muffins in them and Fill with dry beans or special balls for baking. Place on a baking sheet and bake until they seize, turn golden at the edges and bottom, until almost complete readiness, about 15-20 minutes Remove from the oven, take out paper and cargo and let cool.
- In a bowl, mix the egg yolks, sugar and salt until the mixture will become pale yellow, uniform and thick. In a separate bowl mix a small amount of cream with starch until smooth condition. Add the remaining cream and mix. Add cream mixture to egg, whisking until sugar is completely will dissolve. Divide the mixture by pre-baked baskets, about 2 tbsp. l on each. Bake pashtel de nata until the cream grabs at the edges and in the center will remain a little jelly-like, about 20 minutes. Get out pastry de nata pastries from the oven and allow to cool before serving room temperature. Sprinkle before serving portuguese pastries with powdered sugar and cinnamon.
