Best 6 Portuguese Coconut Custard Tarts Pastéis De Coco Recipes

JAMIE OLIVER'S PORTUGUESE CUSTARD TARTS

Steps:

• Begin by preparing pastry shells.
• Lay puff pastries out flat, sprinkle with cinnamon and lightly rub it in to spread out and coat surface evenly.
• Roll up both pastry sheets and cut each into 6 even pieces.
• Stand up each piece on it's end and flatten down with fingers into disc shape, place disc's in standard muffin pan.
• Using fingers, spread each piece into a cup shape using the pan as a mold.
• Bake for 8-10 minutes at 400°F in oven on top shelf.
• While they're baking prepare custard mix.
• In a medium sized bowl mix together eggs, sugar, vanilla, creme fraiche and zest from 1 orange.
• Shells should still be a little soft and slightly puffed out when they come out of the oven - using a spoon, push back the pastry into the mold and into its cup shape so it can hold the custard.
• Fill each shell almost to the top with custard mix.
• Put custard-filled pastry shells back into 400°F oven on top shelf and bake for 8-10 minutes.
• While tarts continue baking prepare caramel topping.
• Heat up a medium sized saucepan on the stove over medium-high heat.
• Add sugar and juice from 2 oranges.
• Use care and caution when making caramel - it is like molten lava. Only use metal utensils while working with caramel as it will ruin wooden spoons and plastic could melt.
• Continuously watching pot and stir occasionally to prevent burning, sugar will melt and bubble as it cooks.
• Caramel is ready once it turns a nice amber color and should be done around the same time the tarts are finished baking.
• Move tarts onto wire rack to cool. Using a spoon, drizzle caramel over top of each tart.

PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)

Steps:

• Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
• Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
• Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
• Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
• Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
• Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
• Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
• Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
• Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
• Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
• Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
• Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
• Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.

PORTUGUESE COCONUT CAKES (BOLOS DE COCO)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
• Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
• Bake in the preheated oven until firm and golden, 15 to 20 minutes.

PORTUGUESE COCONUT CUSTARD TARTS - PASTéIS DE COCO

Steps:

• Preheat the oven to 375°F (190°C). Adjust the rack to middle position. Line a 12-cup muffin tin with 10 paper cupcake liners.
• Dissolve the cornstarch in 1/4 cup of the milk. Set aside.
• In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand.
• In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon and other extract, stirring well after each addition.
• Ladle the custard into the paper cups, filling to 1/4 inch from the top. (NOTE: Make sure to stir frequently to keep the coconut well distributed.)
• Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.

PASTéIS DE NATA (PORTUGUESE CUSTARD TARTS)

Steps:

• Using a pastry brush, grease eight individual pastry tins generously with the melted butter, then chill in the fridge. Put the butter between two sheets of baking parchment, then bash and roll into a large rectangle roughly the thickness of a £1 coin. In a large bowl, mix the flour with 150ml water and a pinch of salt using a wooden spoon. Tip the dough onto a clean surface and knead for 5 mins until smooth.
• Shape the dough into a rough rectangle, cover with cling film and rest in the fridge for 20 mins. If your butter is getting too soft, put it in the fridge to chill too. Roll the dough out into a large, thin rectangle at least twice the size of the butter. Put the butter in the middle of the dough, fold all the edges up over it to encase it, then fold the dough over itself in half.
• Roll out the dough to roughly half its original size, then fold in half, then half again to make a rectangle a quarter the size of the original. Repeat this process once more, flouring your work surface if you need to. Don't worry about being too precise here, or if the butter starts breaking through some of the layers. Cover and put the pastry in the fridge to rest for 20 mins.
• On a floured surface roll the chilled dough into a thin A3-sized rectangle, then roll it up lengthways into a tight sausage shape. Divide the pastry into three, the middle section will make your perfect looking tarts, then wrap and freeze the rest for another time. (It would also make delicious palmier biscuits if you roll it out and sprinkle with sugar.)
• Slice the pastry into 8 discs. Work the discs into the tins with your fingers, pressing and stretching them to fill the tins. If the layers start to come apart, press them back together. Chill while you make the custard.
• In a pan, warm 150ml milk with the cinnamon stick, lemon peel and half the butter until just simmering and the butter has melted. In a large bowl, sieve the cornflour and flour into the remaining milk and whisk to form a thin paste. Pour the warm milk mixture over the flour paste and leave to infuse for a few mins. Sieve the custard back into the pan, heat gently and keep stirring for 3-4 mins until it reaches the consistency of double cream. Take off the heat and blend in the remaining butter.
• Put the syrup ingredients in a frying pan and stir over a medium heat for 5 mins until you have a light, fragrant caramel. Take the pan off the heat and carefully pour in 100ml water. Return the pan to a low heat until the sugar has melted again into a syrup. Strain into a bowl.
• Slowly add half the syrup to the custard and whisk until completely blended. You can store the custard in the fridge from this point, but don't add the eggs until just before you are ready to cook the tarts. Heat your oven to 260C/240C fan/gas 8 or as high as your oven will go. Put a baking tray on the top shelf of the oven to heat up. Whisk the egg yolks in a small bowl, then incorporate into the custard. Pour the mixture into the pastry bases.
• Put the filled tin on the hot baking tray. Put the tray in the middle of the oven and bake for 5- 8 mins, or until the custard starts to puff up. Once the custard has puffed up, turn the oven onto its grill setting and transfer the tarts to the top shelf. Grill for 1-2 mins or until caramelised - the darker the better. Remove from the oven and brush with a little of the remaining syrup. Let the tarts cool slightly in the moulds before turning out onto a cooling rack.

PASTéIS DE NATA

Steps:

• To make the puff pastry, put the flour into a mound on a work counter. Put 1 ¼ cups plus 2 teaspoons (320 ml or 11 fl. oz.) water into a jug or measuring cup and season with a pinch of salt. Make a small well in the middle of the flour and pour in the water. Start mixing the flour into the water to form a smooth dough, then cover with a dish towel and leave to rest for 30 minutes.
• Divide the butter into three equal portions of 1 stick plus 3 tablespoons (160 g or 5 ¾ oz.). Lay a large piece of plastic wrap on a work counter. Cut the first portion of butter into thin slices and lay these on the food wrap in a 20-cm or 8-inch square. Put a second piece of plastic wrap on top of the butter and use a rolling pin to flatten the butter into a thin 20-cm or 8-inch square sheet. Repeat with the remaining two portions of butter so that you have three sheets of butter. The butter needs to be cool but pliable when added to the dough, so chill the sheets and remove each one from the fridge only 5 minutes before using it.
• Roll the dough out on a floured work counter into a 21-cm or 8 ½-inch square. Put a sheet of butter in the center of the dough, leaving a 5-mm or ¼-inch border. Fold the dough and butter in half by folding the top half down, then fold in half again by folding from left to right. Roll out into another 21-cm or 8 ½-inch square, then transfer to a baking sheet, cover and rest in the fridge for 25 minutes. Repeat with the remaining two sheets of butter. Rest the dough each time you add the butter.
• When you have used up all the butter, roll the dough into a rectangle 32 x 20-cm or 13 x 8-inches. Roll the dough tightly into a cylinder, starting from the long edge. Cover the dough in plastic wrap and leave to rest in the fridge for at least 1 hour or overnight.
• If using ready-made puff pastry, roll the pastry out to a rectangle 32 x 20-cm or 13 x 8-inches. Roll the pastry tightly into a cylinder, cover and rest in the fridge for 1 hour.
• To make the filling, put the sugar into a saucepan with 1 ⅓ cups (320 ml or 11 fl. oz.) water and heat over a low heat until the sugar has dissolved. Turn up the heat to medium and boil for 8-10 minutes until it reaches 241ºF on a thermometer.
• Meanwhile, put the cornstarch, egg yolks, milk, vanilla bean and seeds, and lemon rind into a large bowl and whisk until smooth. Once the sugar has reached temperature, remove the pan from the heat and whisk the syrup into the milk mixture. Mix well, then pour the mixture back into the pan and put over a low heat and cook for 4-5 minutes, or until it thickens. Remove and discard the lemon rind and vanilla pod, then strain through a fine-mesh strainer into a clean bowl and leave to cool. Cover and chill until needed.
• Using a sharp knife, cut slices from the dough cylinder, about 5-mm or ¼-inch thick, making a downwards cut and not slicing. Each portion should be about 25 g or 1 oz., but this will depend on the size of your pans or pan.
• Have a bowl of cold water nearby. Arrange all the cake pans on several baking sheets and keep them in the fridge. One at a time, place a circle of pastry in the bottom of each pan, making sure the layers of butter are seen when viewed from above. This ensures the pastry will rise outwards and upwards as it bakes. Wet your thumb in the cold water and press the dough towards the outer edge of the pan, filling up to the rim. Repeat with all the pans, then put them back in the fridge to rest for 30 minutes. Preheat the oven to 475 F°.
• Fill the lined pans with the filling, almost to the top. Bake in the oven for 13-15 minutes, or until the filling is almost set with browned spots on the top and the dough is crisp and golden. Remove from the oven and dust with confectioners' sugar and ground cinnamon. Serve warm or cold. These tarts are best eaten on the day they are made.