Pudding Dumplings – PastÉIs De Nata

Here is the recipe for the famous Portuguese custard tarts, which are not really a dessert, and which you can buy in any cafe in the country. There are certainly other recipes as well, you can probably just use custard as well, but it’s not that hard to make these little delicacies the same way.

1. defrost the puff pastry, cut it into 1/2 cm wide and 3 cm long strips and roll them up into a snail. Place on the bottom of the baking cups and with moistened fingers squeeze the dough in the cups.

For the filling, beat the yolks. In a saucepan, add the whipping cream, sugar, lemon zest and yolks.

Heat over low heat. Just before the boiling point, add the flour dissolved in a little whipping cream. Stir. Until the mixture becomes viscous.

4. Simmer gently for 3 minutes, then remove from heat. Allow the cream to cool and then pour it into the puff pastry lined ramekins.

Preheat the stove to 250 °C. Place the ramekins inside. Put the ramekins in and bake the tartlets until they are golden brown. 6.

Before serving, sprinkle with cinnamon and remove from the ramekins.

Tip: We have found that the pastry bakes better if you leave it in the oven for a few minutes without the filling.

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