|Pasteis de Nata (Portuguese Custard Tarts)|
|I did a raggedy rectangle roll out of about 21x18. You spread the butter on the left side and then...|
|you fold the dough in thirds like a letter (do you remember letters?)|
|After 3 "turns" of the dough, you roll the dough up|
I did a few things different from the recipe. I didn't have whole milk for the custard. I used 1/2 c milk and 1/2 c heavy cream instead. I used just skim milk to mix with the flour. I used regular size cupcake tins instead of the minis. Sorry I'm too greedy to go for those little minis in this case. I also think that pushing the dough into those little tins would be tedious. I cut the dough into 20 pieces. Since I used the regular size cupcakes, I preheated the oven to 500 and then turned it down to 475 when I put the Pasteis de Nata in the oven. They baked for about 15 minutes total. Now I didn't get those gorgeous little scorch marks on all of them, but that could be because of the lower heat I used. I turned the oven temperature down because I knew they would need to cook longer than the minis and was afraid that the high heat would've burned the bottoms as some others commented.
|Patience, Patience, waiting for them to cool|
These were quite lovely custard tarts. I now know why Lionel from As Time Goes By is always going on about those custard tarts and gets quite huffy when he thinks someone has eaten them all. I would definitely get mad if someone ate my last custard tart. These would also be quite nice if you added a little lemon to them.