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| Name | Anna Olson Makes Portuguese Custard Tarts! | Food Travel Diaries |
| Video Uploader | Video From Oh Yum with Anna Olson |
| Upload Date | This Video Uploaded At 28-02-2023 23:30:08 |
| Video Discription | Recipe below - follow along! The Pastéis de Belém in Lisbon, Portugal is famous for their incredibly delicious 'pastel de nata' egg custard tart pastry, and we were lucky enough to go behind the scenes. Now, bake along as we demystify and recreate the famous Portuguese custard tart! Anna's Food Travel Diaries is #sponsored by Rolling Meadows! Special thanks to Piriquita in Sintra, Portugal --------------- • Recipe Information • Makes 12 individual tarts The tarts can be stored chilled for up to 3 days. • Ingredients • Dough: 2½ cups (375 g) all-purpose flour 1 Tbsp (12 g) granulated sugar 1 tsp fine sea salt 3 Tbsp (45 mL) vegetable oil 1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold) ¼ cup (60 mL) cool water 2 tsp white vinegar or fresh lemon juice Laminating: 5 Tbsp (75 g) unsalted butter at room temperature Custard: 1 cup (250 mL) half-and-half cream ¾ cup (175 mL) whole or 2% milk 3-4 strips of lemon peel (yellow part only) 1 cinnamon stick 5 large egg yolks 1/2 cup (100 g) granulated sugar 2 Tbsp + 1 tsp (11 g) cornstarch 1 Tbsp (15 g) unsalted butter --------------- • Chapters • 0:00 Going inside the famous Pastéis de Belém bakery's kitchen 3:19 Approaching the recipe --------------- • RECIPE BEGINS HERE • --------------- 3:45 Start the pastry with dry ingredients, then oil Stir the flour, sugar and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly. 4:33 Add the butter Cut in until the dough is rough and crumbly but small pieces of butter are still visible. 5:22 Add the liquids Place the water and vinegar (or lemon juice) in a small bowl, stir together and then add all at once to the flour mixture, mixing just until the dough comes together. 6:56 Shape the dough Flatten into a square, wrap well and chill until firm, at least 1 hour. 7:36 Prepare to laminate the dough Pull the pie dough from the fridge 30 minutes before rolling. On a lightly floured surface, roll out the entire piece of pie dough into a rectangle shape 20-inches by 12-inches and ¼-inch thick. 8:57 Add extra butter Spread 5 Tbsp of butter evenly over the surface of the pastry and roll it up from the short end (to create a spiral effect of sorts). Wrap and chill the dough while preparing the filling. 10:21 Start making the pastry cream Heat the cream and milk with the lemon peel and cinnamon stick in a heavy-bottomed saucepot over medium heat to just below a simmer. 11:47 Combine the cream ingredients Whisk the eggs yolks, sugar, and cornstarch in a bowl. Remove the lemon peel and cinnamon stick. Slowly pour the hot cream into the egg mixture while whisking, and then pour this back into the pot. 13:13 Heat the custard Whisk the custard constantly over medium heat until it thickens and just begins to bubble, about 3 to 4 minutes. Strain the custard into a bowl, stir in the butter, and place a sheet of plastic wrap directly on the surface of the custard, to prevent a skin from forming. Cool the custard on the counter for 15 to minutes before filling, or custard can be chilled and tarts filled later. 14:34 Create the pastry shells Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin. Remove the pastry dough from the fridge and cut 12 discs from the log. Roll out each portion on a lightly floured surface to just shy of ¼-inch thick and cut a round about 4-inches across. Press each portion into the muffin tin, so that the edges of each tart shell are about ½-inch above the edge of each muffin cup. 16:36 Spoon or pipe the custard into the pastry 17:07 Bake Place the tarts in the oven for 25 to 30 minutes (up to 35 minutes if the custard is chilled), until the pastry is golden brown and the custard has browned on top somewhat. Once done, cool the tarts in the tin before removing to serve warm, at room temperature, or chilled. 17:45 Admire the delicious results! 18:25 Take a bite! --------------- • Shop Anna Olson Cookbooks • http://lickst.at/shopannaolson • Follow Anna on social media • Pinterest: https://pinterest.com/chefannaolson Facebook: https://www.facebook.com/chefannaolson Instagram: https://instagram.com/chefannaolson Official Website: http://annaolson.ca #AnnaOlson #OhYum [vSccM-sZY24] |
| Category | Howto & Style |
| Tags | anna olson (chef) | bake with anna olson (tv program) | anna olson recipes | baking with anna olson | show stopping dessert | cooking | cooks | recipes | recipe | how-to | how to | kitchen | easy recipe | at home recipe | follow along recipe | baking video | anna olson | bake with anna olson | food travel diaries | custard tart | custard tart recipe | best custard tart | PORTUGUESE CUSTARD TARTS | PASTEIS DE NATA | how to make portuguese custard tarts | puff pastry | international recipe |
