These are mini custard tarts usually made in a very hot oven . The pastry crust is flaky and melts in the mouth while the custard offers a smooth and delicious contrast.
Keyword Custard Tarts
Prep Time 15minutes
Cook Time 40minutes
Total Time 2hours
19 X 9 Puff Pastry Sheet
21 Inch Cinnamon Sticks
Whisk 1/4 C milk with the corn starch and set aside.
Separate the yolks from the whites and whisk the yolks together for 1 minute.
Heat the remaining milk with sugar and cinnamon sticks. Take off the heat as soon as the milk begins to boil.
Slowly pour about 1/4 C of the hot milk into the yolk mixture , while mixing continuously.
Return the remaining milk to heat. Keep the heat at medium. Slowly drizzle in the cornstarch mix , followed by the egg yolk mix while stirring the milk continuously. The custard thickens visibly in about a minute. Turn off the heat and mix in the vanilla extract.
Strain the custard and set aside (refrigerate) until it cools to room temperature.
Preheat the oven to 500°F(260°C).
Leave the puff pastry sheet at room temperature till it softens enough to be handled without breaking.
Coat a standard 12 C muffin tin with oil. Cut the pastry sheet into squares about 3"X3". Gently stretch the squares and line the muffin cups. Fill the lined cups 2/3 of the way with the custard.
Bake in the preheated oven for 10 to 12 minutes till the tops begin to brown.
Remove from the oven, let cool in the pan for a couple of minutes. Transfer to a serving platter.
For detailed instructions go to https://oventales.com/pasties-de-nata/ .