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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. **24 Hours before you make the pasteis de nata, remove tenderflake puff pastry from the freezer and let unthaw at room temperature. | 3. Place all filling ingredients in a saucepan and whisk together until it is somewhat frothy in appearance. The temperature of the stove should be at medium heat. Stir constantly. | 4. Bring liquid mixture to a slow boil. Remove from heat when the mixture has thickened. | 5. Let mixture cool completely before pouring into the tart shells. | 6. The tenderflake puff pastry block will come in two blocks. (Cut each block into 12 if using large cups and 24 if using mini cups). | 7. Dust knife with flour as needed when cutting to prevent sticking. | 8. Roll each piece of dough in the palm of your hand, like you would a meatball. Then flatten out by pressing your palms together. | 9. Dust fingers with flour before working each piece in a rotating circular motion to expand to size. Spray muffin tin with non stick spray even if they are non stick ! | 10. Place dough in muffin tin and work in so that the dough is even with the top edge. | 11. Fill each tin which is lined with dough with the filling so that filling is almost to the top. | 12. For large cups bake for 35-45 minutes and for mini cups bake for 20-28 minutes. Until golden in colour or desired colour has been achieved (SOME PREFER TO HAVE THEM A DARK CARMEL COLOR ON TOP). I use a convection oven so adjust your heat and length of baking time accordingly. | 13. ***When you remove the cups from the oven you will notice the filling to be quite puffed up but they will deflate once they start to cool. | 14. Let baked cups cool completely then refrigerate in an airtight container. | 15. These tasty morsels never last long enough to freeze so I am not sure if they keep well frozen. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
half cream	2	cups		273.76	41.76	12.064	6.496
egg yolk	8			437.92	4.8824	21.5696	36.0944
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
white sugar	1	cup		774.0	199.96	0.0	0.0
	397	g	located	353.33	0.0	78.60600000000001	1.985

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.