Custard in Puff Pastry Shells
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per tart: about | - |
| cal | 318 |
| pro | 5 g |
| total fat | 19 g |
| sat. fat | 5 g |
| carb | 33 g |
| fibre | 1 g |
| chol | 135 mg |
| sodium | 83 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 3 |
| vit A | 11 |
| vit C | 2 |
| folate | 5 |
Share a specialty often found in Canada in Portuguese bakeries. The lemon-scented custard tarts are called Past? de nata.
Ingredients
- 1 pkg (about 400 g) frozen puff pastry, thawed
- 2 cups 18% cream
- 6 egg yolks
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tsp finely grated lemon rind
- 1 tbsp icing sugar
Preparation
Working with half of the dough at a time, roll out to 14- x 10-inch (35 x 25 cm) rectangle. With 4-1/2-inch (11 cm) round cookie cutter, cut out circles; press into 12 muffin cups. Line with foil; fill with pie weights or dried beans. Freeze until hard, about 15 minutes. Bake in bottom third of 425°F (220°C) oven for 8 to 10 minutes or until rims are light gold. Remove foil and weights; let cool in pan on rack for 10 minutes.
Meanwhile, in microwaveable 4-cup (1 L) bowl, whisk together cream, egg yolks, granulated sugar, flour and lemon rind. Microwave at Medium (50 per cent) for about 8 minutes or until consistency of pudding, whisking 3 times. (Or cook in saucepan over medium heat, whisking almost constantly, for about 10 minutes.) Strain into bowl; let cool for 5 minutes.
Pour into shells. Broil 6 inches (15 cm) from heat for 3 minutes or until custard has dark brown spots and pastry is browned. Let cool on rack for 15 minutes.
Remove from pan. Refrigerate until custard is firm, about 4 hours. (Make-Ahead: Tarts can be covered and refrigerated for up to 1 day.)
To serve, sprinkle with icing sugar.
Source : © CanadianLiving.com
- Keywords : Portuguese; Dessert; Puff pastry; Cream; Eggs; Sugar; Bake; Refrigerate/Chill;
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