Cream tart
A comforting dessert that brings the classic Portuguese pastel de nata to the table in a large size, perfect for slicing and sharing on special occasions.
Automatically translated from Portuguese.
- Servings
- 12
- Prep
- 15 min
- Cooking
- 45 min
- Total
- 60 min
Steps
Cream
- 5 min
In a bowl, dissolve the cornflour in a little milk until there are no lumps, then set aside.
- 5 min
In a saucepan, combine the water, sugar, cinnamon stick and lemon peel. Place on the hob and bring to the boil for 3 minutes.
- 10 min
Add the dissolved cornflour and the rest of the milk to the saucepan. Allow it to thicken over a low heat, stirring constantly: that’s the secret.
- 2 min
Remove the cinnamon stick and the lemon peel.
- 3 min
Remove from the heat, add the egg yolks and stir thoroughly.
Assembly
- 5 min
Line a tart tin with the puff pastry and baking paper, and prick the base with a fork.
- 15 min
Bake in the oven at 200 °C until the pastry is lightly golden.
- 15 min
Remove from the oven, pour in the cream and return to the oven, this time at 220 °C, until the top is golden brown with toasted patches.
Leave to cool until the cream has set, then serve.
Enjoy your meal! 😋