Pastel de Nata or Pastel de Belém is a small custard tart found throughout Portugal's pastry shops or cafés. It is believed that it was created before the 18th century by Catholic Sisters at the Jerónimos Monastery (Portuguese Mosteiro dos Jerónimos) of Belém, in Lisbon . Casa Pastéis de Belém in Lisbon was the first place outside the convent selling this creamy dessert, and there they're called Pastéis de Belém, after the name of the area.
I made the pastry base rather than using a commercial ready-to-use one...I ,though, was a bit disappointed with the result I've got...it's crispy but rather hard than flaky as I expected !..don't know what to blame between the recipe and my own skill baking !!..lol...
The custard filling is a different story though..even though I was not sure if I did it right as stated (not so clearly ) in the recipe but with the help ( or disturbance?? ) of my little girl...the taste and texture were satisfactory !
this is what I am looking for Daan Tart!!. Don't you have recipe for it??? Looks so good. so the filling is just custard recipe, isn't it?? wow! looks so nice!!
Khun Lum..I do have the recipe in hand but I don't think it's good enough to be published ( especially the base part) ! If you insist,though, I can give it away to you... :)
Even egg tart is not my favourite, but this looks so yummy that I would like to give it a try.
I think I can imagine how the crust came out. Should be yummy combining with custard part (all imagination hahaha) This is why cooking is fun. Because you never know what you're gonna get
Khun Koy and Khun Bua... I also thought the same when I saw it once taken out of the oven.. and that's why I was disappointed after tasted ! And in this case, I think a ready-to-use puff pastry would be better..lol
155g plain flour 25g white vegetable shortening, chopped and softened 30g butter, chopped and softened 1 cup suagr ( I used about 3/4 cup) 2 cups milk 1/4cup cornflour 1 tbsp custard powder 4 egg yolks 1 tsp vanilla essence
1. Sift the flour into a large bowl and add about 3/4 cup water to form a soft dough. Gather the dough into a ball, then roll out on baking paper to form a 24*30 cm rectangle. Spread the shortening over the surface. Roll up from the short edge to form a log.
2. Roll the dough out into a rectangle again and spread with the butter. Roll up again into a roll and slice into 12 even pieces. Working from the centre outward, use your fingertips to press each round out to a circle large enough to cover the base and side of 1/3 cup muffin holes. Press into the holes and refrigerate while preparing the filling.
3. Put the suger and 1/3cup water in a saucepan and stir over low heat until the sugar dissolves.
4. Stir a little of the milk with the cornflour and custard powder in a small bowl to form a smooth paste. Add to the pan with the remaining milk, yolks and vanilla. Stir over low heat until the mixture thickens. transfer to a bowl, cover and cool.
5. Preheat the oven to 220c. Divide the fillling among th pastry bases and bake for 25-30 minutes or until the custard is set and the tops have browned. Cool in the tins, then transfer to a wire rack.
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