-
1
Preheat oven to 350u00b0F.
-
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.
