Remember when I tried to bake the Portuguese egg tarts for the first time and they turned out like this instead?
They were delicious, but they were also unacceptably ugly. Believe it or not, it actually made me quite sad. Maybe this was one of the reasons why I was in uncharacteristically foul mood all week long.
I believe they turned out like this due to my cutting corner ways. I still have one last sheet of puff pastry at my disposal, so today I shall attempt another round of Pasteis de Nata and hopefully can set things right.
- 1 sheet of store bought puff pastry
- 1 knob of butter
- 200 ml of full cream milk
- 3 tablespoons of organic soft brown sugar
- 2 kampung eggs (free range eggs)
- 1 tablespoon of flour
On my last attempt, I used one sheet of puff pastry to make 6 small tart shells. I thought it was alright, but in the end the shells 发到啊妈都唔认得 expanded beyond mom’s recognition (expanded too much). So this time, I made even thinner shells and managed to get 8 shells instead.
And previously I made enough custard filling for 12 small tarts. Since I am only going to have 8 tarts this time around, the quantity of ingredients for the filling needs to be reduced. Also, I used whole eggs instead of just the egg yolks because I did not want to deal with the egg whites alone today. I reduced the milk quantity even more to compensate for the egg whites.
- Add milk, eggs, sugar and flour in a bowl and whisk until evenly mixed.
- Set aside and… NO! DON’T CUT CORNERS! Don’t set aside! Pour the mixture into a saucepan and cook on low heat until the mixture becomes somewhat sticky to the sides of the saucepan. Use spatula and stir continuously while cooking to prevent the eggs from setting.
- Once you feel the mixture is sticky enough, take the saucepan off the heat and quickly place it on a cold water bath to prevent the mixture from being further cooked.
- Slather butter over the puff pastry sheet and roll the sheet up.
- Cut the rolled up sheet into 8 pieces and set them in standing position.
- Prepare a muffin tray and butter each muffin hole.
- Press each of the pieces down with hand until very thin, then place the pastry pieces into muffin holes. Shape them to form the tart shells.
- Scoop the custard filling mixture into each tart shell, filling each one to about three quarters 3/4 full.
- Place the tray into preheated oven.
- 170°C for 12 minutes, then check on the progress. If the custard does not look set, then let it cook for a few more minutes. If the custard looks set then proceed to next step.
- Resist the temptation from the wonderful fragrance. Turn up the heat to 210°C and let the tarts bake for another 2 minutes. This is to let the custard surface become slightly charred because that’s how Pasteis de Nata should look like.
- At this point, you need to monitor the tarts closely. The custard will brown but the shell will expand further, so once you get the best balance based on your own judgement, turn off the oven and open the oven door immediately to prevent further cooking.
- Resist the double temptation from the wonderful fragrance and wonderful appearance of the tarts. Let them cool for 10 to 15 minutes before gobbling them all up in no time at all.
So, this was how they turned out this time around.
I thought they looked pretty glorious! And they totally smelled as wonderful as I expected! Yes!!! Sweet success (No pun intended)!!
And yes, I did gobble them all up in no time. I saw someone comment on Facebook asking me to bring some to the office tomorrow. That’s not going to happen because they are all gone. Sorry.
The custard looked somewhat whiter than usual, but I guess that comes with having egg whites in the custard mixture. Minor detail, minor detail. The texture felt exactly like it should be, and the taste was exactly like it should be, which was bloody delicious!
Om nom nom nom~ 😀