Homemade Pasteis de Nata (Portuguese Custard Tart) Recipe | My Harry Potter Kitchen II (Recipe #25)
Hello Witches, Wizards and Foodie Muggles!
Welcome back to My Harry Potter Kitchen! This is the Harry Potter-inspired YouTube series where I'm re-reading the Harry Potter books creating magical recipes for each item of food and drink that we find along the way! Last week we made one of the most famous Harry Potter drinks - Homemade Pumpkin Juice!
If, like me, you're a massive Harry Potter fan and you can't wait to get your next Wizarding World fix then be sure to head over to Youtube and subscribe to Bradley Bakes. Be sure to click on the notification bell so you get an alert every Magic Monday when there's a new Harry Potter recipe too!
This week we're serving up another magical sweet treat!
This week's recipe is also from Chapter Five - 'The Whomping Willow'
"Come, Severus, there's a delicious-looking custard tart I want to sample"
We might not be going to the Great Hall Feast but there's still time for dessert!
For this custard tart recipe, I'm getting in touch with my Portuguese roots by creating the ultimate custard tart - Pasteis de Nata
Pasteis de Nata are made from light and flaky puff pastry, filled with a sweet egg custard and they're incredibly moreish. In this recipe, I'll show you how to make your own pastry, homemade egg custard filling and how to bake your Pasteis de Nata to perfection. For an extra touch of magic, I've also got an easy tart decoration you can try!
If you'd like to know how to make pasteis de nata at home follow this simple step-by-step recipe to create your own homemade custard tarts!
Pasteis de Nata Recipe Ingredients
(makes 24 custard tarts)
For the pasteis de nata pastry recipe
400g plain flour
¼ tsp salt
¼ tsp cinnamon
200ml cold water
225g butter (room temperature)
For the egg custard filling recipe
1 cinnamon stick
150ml double cream
6 egg yolks
30g plain flour
½ tsp vanilla
2 tbsp icing sugar
1 tbsp cinnamon
Homemade Portuguese Custard Tart Recipe Method:
To begin you want to prepare your Pasteis de Nata pastry but adding your flour, salt and cinnamon into a bowl. Mix together and then create a well in the middle. Pour the water into the middle and then use a knife to work it together into a dough.
Work the pastry on a lightly floured surface, kneading for about 1-2 minutes until smooth. Wrap in cling film and place in the fridge for 15 minutes (Wizard Tip! Giving the pastry time to chill will relax the gluten strands and make it easier to work with).
While the pastry is chilling you can create your egg custard filling. Place the sugar, water and cinnamon stick into a pan on a medium heat and warm until the mixture comes to the boil (100c). Once it's ready, remove the cinnamon stick and allow to cool.
Next, place your milk and cream into the pan to warm being careful not to burn it. Add your egg yolks into a separate bowl along with the flour and vanilla and whisk together into a smooth paste.
Slowly pour the cooled sugar syrup into the eggs, whisking continuously to avoid any lumps. Once it's well combined do the same with the warm milk and cream. Pour the egg custard through a sieve to remove any lumps and then allow to cool. (Wizard Tip! Cover with cling film to prevent a skin forming)
To finish the pasteis de nata pastry, roll out the chilled pastry into a rectangle. The pastry should be about 1/2 cm thick. Take ⅓ of your butter and spread it over ⅔ of the rectangle. (Wizard Tip! You want to leave about an inch gap around the outside to prevent the butter spilling out).
Fold the unbuttered pastry over the middle, dust any excess flour off, and then fold the remaining buttered section over the top. Press your rolling pin at the top and bottom to seal in place, rotate 90 degrees, and repeat, rolling into a larger rectangle and buttering with ⅓ more butter.
Fold and seal the dough, roll out to a rectangle one last time - but this time butter the entire pastry. Once you have an even layer, roll the longest edge (furthest away from you) towards you, getting a tight roll as you go. Cut in two and wrap in cling film. Place in the fridge for at least 4 hours, preferably overnight.
Remove one half of the pastry from the fridge and slice into 12 1-inch circles. Lightly grease a muffin pan (or pasteis de nata tray) and place a circle in each. Leave these for 10 minutes to soften.
Wet your fingers and then press the pastry towards the bottom of each case, thinly coating the bottom and sides - it should stick out from the top. You can then pour the cooled egg custard into each tart case.
Bake your pasteis de nata in the oven at it's highest setting (I did mine at 220c but the hotter the better). You want to cook for about 10 minutes where the pastry goes lovely, crisp and golden, and the custard just begins to blister
Allow the custard tarts to cool in the tray for a few minutes and then transfer onto a cooling rack.
Prepare your dusting by mixing the icing sugar and cinnamon in a bowl. I create a lightning bolt stencil and then generously dusted each tart. Serve and enjoy immediately
And with that our magical homemade custard tarts are complete! Don't worry if you haven't used all your pastry or egg custard filling. You can freeze both and then take them out whenever you need your next Pasteis de Nata fix! If you're planning on recreating these custards tart be sure to send in your pictures on Instagram using the hashtag #MyHarryPotterKitchen and follow @BradBakes - don't forget to tag me too!
I hope you enjoyed this week's recipe from the Chamber of Secrets! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!