Pasteis De Nata (custard Tarts)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 cups all-purpose flour, plus more for rolling
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 10 tablespoons chilled unsalted butter, cut into 1/4 inch cubes
• 5 -7 tablespoons ice water
• 1 tablespoon cornstarch
• 1 1/2 cups heavy cream
• 1 cup granulated sugar
• 6 egg yolks

Recipe

• 1 make the pastry.
• 2 in the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine.
• 3 add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 1-second pulses.
• 4 drizzle 5 tablespoons of the ice water over the mixture.
• 5 pulse several times to work the water into the flour.
• 6 add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds.
• 7 turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap.
• 8 refrigerate for at least 1 hour.
• 9 on a lightly floured surface, roll half the dough to 1/16-inch thickness.
• 10 cut out 6 (4 1/2-inch) circles.
• 11 (if you don't have a cookie cutter, a wide-mouth jar works well.) ease the dough circles into a 12-cup (4-ounce capacity) nonstick muffin tin, pressing out any overlapping folds.
• 12 repeat with the remaining dough.
• 13 place the tin in the freezer for 5 minutes.
• 14 remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins.
• 15 line dough cups with cupcake papers and fill with dried beans or pastry weights.
• 16 bake at 350°f (180°c) for 8 to 10 minutes to set.
• 17 make the custard.
• 18 dissolve the cornstarch in 1/4 cup of the cream in a medium bowl.
• 19 add the remaining cream and sugar, and stir until the mixture is smooth and the sugar dissolves.
• 20 check for sugar granules with a spoon; none should remain.
• 21 in a small bowl, blend the yolks with a fork until smooth.
• 22 add the yolks to the cream mixture, stirring gently to combine.
• 23 ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity.
• 24 bake in at 350°f (180°c) until the edges of the custard are puffed and middle is still jiggly, about 20 to 25 minutes.
• 25 (the custard will continue to cook.) cool completely in the tin.
• 26 the pastéis are best when eaten the same day.