Pasteis de Nata (Coconut Custard Tarts)
Pasteis de Nata (Coconut Custard Tarts)
2 T all purpose flour
1 ½ cups half and half
4 T desiccated coconut
6 egg yolks
¾ cup organic cane sugar
¼ tsp ground cinnamon
1 recipe Coconut Pastry (recipe follows)
1 large muffin tin
Preheat the oven to 400°F.
On a floured surface roll out the Coconut Pastry.
Roll it out to about ¼” thick. Using a wide circular molds, cut out 6 large circles of dough. Roll each circle out to be wide enough to line a large muffin tin mold.
Butter the molds and line with the individual doughs. Place in the fridge for about 15-30 minutes. Remove from the fridge, prick all over or weigh down with pie weights, and pre-bake for 10 minutes, but do not let them brown. Remove from the oven and let cool.
Lower the temperature of the oven to 375°F.
Bring the half and half to a bare simmer with the coconut in a small saucepan and then turn off the heat. Set to the side to let the flavors infuse. Let cool.
Variation: lightly toast the coconut, for a more nutty flavor.
Mix the half and half with the flour and sugar.
Beat the egg yolks until light and fluffy.
Combine the eggs with the half and half. Add the cinnamon.
Pour the custard back into the molds and bake for 10-15 minutes, watching so that they do not burn. You want them to brown in spots, but not burn.
Remove from oven, let cool slightly and serve.
Coconut Pastry Dough:
2 cups all purpose flour, sifted
1 cup coconut oil, separated into small pieces, chilled
1 tsp salt
2 T sugar
60 ml water
In a food processor, pulse the coconut oil with the flour, salt, and sugar until they resemble a fine breadcrumb.
Pour in the water and process until the dough comes together.
Refrigerate for 30 minutes.
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Comments
Even though these look super yummy, they are NOT the pasteis de nata that we serve back in Portugal. Pasteis De Nata, or Pasteis De Belem as they're originally known, are not made with coconut. They are traditionally served with Cinnamon powder, not powdered sugar.
You brought up a good point for our viewers. On Kitchen Caravan we like to explore the relationships that cultures have by way of food. This episode was about Goan and Portuguese culinary exchanges. The Pasteis de Nata recipe was not meant to be authentic, but to play around with the different ingredients from both cultures. Here we took a recipe for the Pasteis de Nata, and injected it with some Goan ingredients. In fact, Portuguese confectioners brought these desserts, which have origins in the Arab cookery of the Iberian peninsula, to Goa where their ingredients were adapted to what was available. Keep on watching Kitchen Caravan!
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