Elevated Pasteis De Nata are the perfect custard tarts. They go with tea, drinks, or just by themselves. These guys are quite potent, and they are delicious so, be warned not to overindulge.
Yield: 12 pastries
Time: 3 to 4 hours
Difficulty: Advanced
Ingredients:
For the dough:
3 oz. soft unsalted butter divided into 3
1 oz. softened cannabutter divided into 3 and mixed with regular butter above
¼ tsp. salt
1 cup all-purpose flour
⅓ cup cold water
Sugar syrup:
¼ cup water
¾ cup white sugar
1 Tbsp. water
1 cinnamon stick
Custard base:
1 ½ cup milk
6 large egg yolks
⅓ cup all-purpose flour
¼ tsp. salt
1 tsp. vanilla extract
Method:
In a mixing bowl add the flour, cold water, and salt and mix using a wooden spoon. Once the dough comes together and begins to pull from the side of the bowl, continue to the next step.
Dust a work surface with a little flour and place the dough onto the surface. Knead the dough for a couple of minutes. Wrap the dough and leave it to rest for about 30 minutes.
Now, roll the dough into a square of about ⅛ – inch thick. Use flour to assist with handling the dough as it is quite sticky.
Take the first third of the butter and spread it over ⅔ of the square. Leave about ½ inches of border.
Now fold the unbuttered part into the middle of the square and then fold the first third over that. Just like folding a letter.
Dust with flour where needed and flip the folded pastry over again. Roll the pastry into a rectangle of about ⅛ – inch thick. Spread another third of butter onto ⅔ of the rectangle and fold it to the center again. Fold the first third over this. So, just like a letter again.
This time, chill the pastry again for about 15 minutes in the chiller. This will help keep the butter from melting out of the pastry.
Once the pastry is chilled, roll it out again into about ⅛ – inch thick square. Spread the remaining butter over the whole piece of pastry, leaving a border around all sides.
Roll the pastry into a log and wrap it with clingfilm and place it into the fridge for a minimum of two hours but best if left overnight.
To make the syrup, place the sugar, the water, and the cinnamon stick into a pot over medium heat and bring to a boil without stirring. Once the syrup reaches a temperature of 212ﹾF, remove it from the heat.
Before starting with the custard, preheat your oven to 550 ﹾF.
Spray a 12-well muffin tray with non-stick spray and set it aside.
Mix the cold milk, salt, and flour in a cold pot. Once well combined, place the pot over medium heat and whisk until it has thickened. This should take about 5 minutes.
Remove from heat and set aside to cool for about 15 minutes.
Once the mixture has cooled, whisk in the egg yolks, sugar syrup, and vanilla. Once all combined, strain into a jug.
Now, unwrap the dough and cut it into 12 equal-sized pieces.
Press each piece of dough into the muffin tray wells. The dough should reach about ⅛ inches over the top of the well.
Fill each cup ¾ full of the custard.
Bake for about 12 minutes or until the pastry is browned and the custard starts to get some color.
Once cooked, enjoy these guys hard.
