I think for the most part my mother quite likes to have me as her daughter. Of course, we sometimes have our disagreements. She is of the opinion that I should clean my windows more often and I think that towels do not need to be ironed*. One thing, however, fills my mother with constant horror: I do not cook…
* or curtains, tea towels, jeans, underwear, pajamas, T-shirts…. Okay! I only iron when I need to take pictures of fabric for my tutorials but my life isn´t worse because off it.
Of course I cook from time to time and I’m not such a bad cook but I just do it when there is no other way. If I have a lot to do, I sometimes only eat toast and cereals for a week. No problem. So that my mother can see that I do not always eat fast food, I am going to show occasionally also recipes on my blog. This will encourage me to cook and bake more often, you might learn some new recipes and at the same time I can reassure my mother with photographic evidence of “normal” food. That´s what I call a win-win-win situation. My first recipe is for pasteis de nata, delicious custard tarts that you can often buy at Portuguese cafés.
Do not be surprised about the large amount of ingredients! Since these tarts are extremely popular with my family and friends, I always make several trays full of them and give most of them away. Of course you can also reduce the measurements, if you want to have less. Experience has shown me that you will often end up with too much filling. That´s why I always fill the rest of the filling into small fire-resistant ramekins and bake them in the oven to make a kind of creme brulee.
Four packaged puff pastry sheets, one package vanilla sugar, one teaspoon butter, 35 gram flour…
… one egg, five egg yolks, 275 gram sugar…
… a touch of salt, cinnamon (kanel is the Swedish word for cinnamon), half a liter of milk…
… and many, many muffin cups with 4,5 – 6,5 cm diameter.
1. First you need to lay two sheets of puff pastry over each other (do the same with the remaining two).
2. Roll the pastry from the short side into a roll (do the same with the other one). Chill the rolls in the freezer until they are very firm but not frozen.
3. Now cut the two rolls in about one centimeter wide circles.
4. Press your circles flat and fill your muffin cups with the pastry. Put your muffin cups on a backing tray with baking paper.
5. Put the milk and the butter into a pot and and let it boil up briefly.
6. Mix the flour with the salt and the sugar…
7. … add the mix to the milk while you stir vigorously. Let it boil up again, remove the pot from the hotplate and let it cool down for a bit.
8. Mix the egg yolks with the egg and the vanilla sugar.
9. Stir the egg-mix together with the milk.
11. Finally, sprinkle the tarts with cinnamon before serving.
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