Giant portuguese tart
The Giant Portuguese Tart is a large, shareable version of the classic Pastel de Nata, featuring a creamy custard filling infused with cinnamon and lemon zest, all encased in flaky puff pastry. It’s an impressive dessert perfect for special occasions.
Cook time 60 min
Prep time 75 min
Ingredients:
1 sheet puff pastry8 yolks
1.25 cups milk (1% fat)
1 cinnamon stick
2 tbsp lemon zest
1/4 cup all-purpose white wheat flour
1 cup sugar
Giant Portuguese Tart is a delightful twist on the traditional Pastel de Nata, offering a larger serving perfect for sharing. This famous Portuguese dessert features a creamy custard filling with a hint of cinnamon and lemon zest, all encased in flaky puff pastry. Let's dive into the steps to create this delectable treat that will impress your family and friends.
Instructions:
- Preheat your oven to 375°F (190°C). Grease a tart pan, preferably with a removable bottom, to prepare for the puff pastry.
- Roll out the puff pastry on a lightly floured surface to fit your tart pan. Gently press the pastry into the pan, ensuring that it covers the bottom and sides. Trim any excess pastry that hangs over the edge. Prick the base of the pastry a few times with a fork to prevent it from puffing up.
- Place a sheet of baking paper over the pastry and fill it with baking weights or dried beans. This will help to blind-bake the shell. Bake it in the preheated oven for about 15–20 minutes, or until the edges start to turn golden. Remove the baking weights and paper, and bake for another 5 minutes to ensure the base is cooked through. Remove from oven and let it cool.
- In a medium saucepan, combine the milk, cinnamon stick, and lemon zest. Heat the mixture over medium heat until it just begins to simmer. Remove from heat, cover, and let it infuse for 10 minutes.
- In a separate bowl, whisk together the flour and sugar. Gradually add this mixture into the milk, whisking constantly to avoid lumps.
- Return the saucepan to medium heat. Cook and stir continuously until the mixture thickens and comes to a gentle boil. Once it reaches the desired thickness, remove it from the heat and discard the cinnamon stick.
- In a separate bowl, lightly beat the egg yolks. Gradually add a small amount of the hot milk mixture into the yolks, whisking constantly to temper the eggs. Once combined, slowly whisk the egg yolk mixture back into the saucepan with the remaining milk mixture.
- Return the saucepan to low heat and continue to cook, stirring constantly, until the mixture is thickened and smooth, avoiding it coming to a full boil. Remove from heat.
- Pour the filling into the pre-baked pastry shell, spreading it out evenly.
- Bake the tart in the preheated oven for about 20-25 minutes, or until the filling is set and the top has a golden color with some darkened spots, giving it that traditional Portuguese tart appearance.
- Remove the tart from the oven and let it cool completely in the pan. Once cooled, carefully remove it from the pan. Slice and serve your Giant Portuguese Tart at room temperature. Enjoy!
Creating a Giant Portuguese Tart at home is a rewarding endeavor that brings the flavors of Portugal right to your kitchen. With its creamy custard and flaky pastry crust, this dessert is sure to become a favorite. By following these steps and tips, you'll have a perfect tart that looks and tastes like it came from a Portuguese bakery. Enjoy this delightful and impressive dessert with your loved ones!
Giant portuguese tart FAQ:
Bake the tart in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the filling is set and the top has a golden color with some darkened spots.
The tart is done when the filling is set, has a slight jiggle in the center, and the top has a golden color with some darkened spots, typical of a traditional Portuguese tart.
Yes, you can substitute puff pastry with a shortcrust pastry for a different texture, but it will alter the taste and flakiness of the tart.
Store any leftover tart in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.
No, the recipe specifically calls for egg yolks to create a rich custard. Using whole eggs may change the texture and richness of the filling.
Cooking Tips:
- Make sure your puff pastry is cold when you begin to ensure it remains flaky during baking.
- Use fresh lemon zest for the best flavor—organic lemons are ideal to avoid any waxy residues on the zest.
- If you don't have a cinnamon stick, you can use a pinch of ground cinnamon instead.
- Whisk the flour into the milk gradually to avoid any lumps in your custard filling.
- Allow the tart to cool slightly before cutting to ensure the custard sets properly.
Nutrition Facts
6 ServingsCalories 480kcal
Protein 9g
Carbohydrates 60g
Fiber 1.05g
Sugar 36g
Fat 24g
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