You can’t go to Portugal without trying their famous custard tarts, Pasteis de Nata. Growing up, when it came to picking a holiday location, we never ventured from Portugal. We fell in love with the people, the beaches, the weather and, more than anything, the food. There’s nothing quite like finding a local café on a quiet cobbled street and basking in the morning sun while sipping an espresso (or a “bica” as they call it) and taking a bite of a freshly baked custard tart. Perfectly flaky pastry and scrumptious homemade custard – heaven!
I have just recently started baking a coeliac-friendly version of these bad boys for my Rake of Cakes stall in the Bullring Market and decided I had to share the recipe! For this recipe, I’ve used our delicious new Commons Farm Raw Milk to make the custard and it makes for a wonderfully creamy finish. I’ve also used Silly Yak Puff Pastry, which is 100% coeliac friendly and available in the freezer instore!
– Make sure you have defrosted the pastry in the fridge before starting to bake.
– Use the best quality vanilla extract you can. I love Neilson Massey Organic Vanilla Extract.
– This recipe makes about 30 – 32 tarts
– The custard is delicious over desserts or on its own as well!
2 Free Range Eggs
4 Egg Yolks
140g Caster Sugar
4 Tablespoons Cornflour
800ml Commons Farm Raw Milk
4 teaspoons Vanilla Extract
2 packs SillyYak Puff Pastry
3 x 12 Hole Cupcake trays
– First make the custard by mixing the eggs, yolks, custard and cornflour in a saucepan.
– Gradually whisk in the milk until it is combined.
– Put the saucepan over a gentle heat and gradually bring the milk mixture to a boil, constantly stirring.
– Once the mixture comes to a boil, it should be thickened and smooth. Remove from the heat and transfer to a container with a lid or to a glass bowl and cover with cling film. Leave to cool.
– Preheat the oven to 200’C and grease three cupcake trays.
– On a lightly floured surface, roll one pack of puff pastry into a sausage shape about one inch diameter. Using a sharp knife, cut the pastry sausage into rounds about half an inch wide. Repeat with the second packet of pastry.
– On the floured surface, begin to shape one of the rounds into a disk shape and then press it into greased cupcake tray. Use your thumb to gently press the pastry into the shape of the tray hole. Work fast and flour your hands as you go to avoid the pastry becoming too sticky. Repeat with the rest of the rounds.
– Once all the holes are filled divide out the custard between all of the pastry cases.
– Bake for 22-25 minutes, until the pastry is golden brown and the custard has little flecks of dark brown on top.
– Allow to cool slightly in the tin and then transfer to a wire rack to cool completely. Serve fresh with a cup of coffee … and preferably under the sweltering Irish sun!!