Makes: 15 mini tarts • Time: 1 hour 15 minutes
Rumor has it that this dessert was born of necessity due to a surplus of egg yolks in Portuguese holy orders: egg whites were used to starch clothes, so the yolks were baked into these custard tarts. Topped with pumpkin jam, they’re simply divine. Get it?
- 15 frozen phyllo dough tart shells
- ¼ cup plus 1 cup whole milk
- 3 Tbsp. flour
- 1⅓ cup sugar
- ½ tsp. cinnamon
- ½ tsp. vanilla
- 6 egg yolks, whisked
- RARE by Quinta De Jugais pumpkin and hazelnut jam
- Powdered sugar, for serving
1. Preheat the oven to 375°F. Arrange the tart shells on a baking sheet.
2. In a mixing bowl, whisk the ¼ cup milk with the flour. In a heavy saucepan, bring the sugar and cinnamon to a boil with ⅔ cup water. Continue to cook until an instant-read thermometer reads 220°F (or until the mixture becomes golden), then remove from the heat.
3. In a separate saucepan, bring the remaining 1 cup milk to a boil. Gradually whisk the milk into the flour mixture until smooth, then whisk in the sugar mixture. Add the vanilla and egg yolks. Allow to cool 30 minutes.
4. Pour the custard mixture into the prepared tart shells. Bake until the custard is set, 15 to 18 minutes.
5. Remove from the oven and allow to cool. To serve, top with the pumpkin and hazelnut jam and sprinkle with powdered sugar.
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