Did you hear? The winning $336 million Powerball jackpot ticket was sold in my hometown of Newport, Rhode Island. At MY grocery store. I was convinced my mom had won.
The gears in my brain started turning. What would I do with my cut? I would totally pay someone to redesign this blog. And obviously I would get Andi some physical therapy to regain use of her injured leg.
I would also fly back to the Northeast on a whim whenever I wanted some pastéis de nata, or Portuguese custard tarts, because they’re such a pain to make. They’re available in all the bakeries in nearby Fall River, Massachusetts, but no one here in Austin has heard of them.
Unfortunately my mom didn’t win— she bought her ticket at the other Stop & Shop. So I’m stuck making custard tarts from scratch when the craving strikes.
Pastéis de nata are buttery pastry cups filled with dense, eggy custard flavored with vanilla and cinnamon. They’re baked at a high temperature and get a little charred on top and around the edges. I figured Fall River native David Leite would have a reliable recipe, and I wasn’t disappointed.
I won’t post the lengthy recipe and directions, but here are some helpful tips:
1. You can use the dough blade of a food processor to mix the dough if you don’t have a standing mixer.
2. Don’t worry about making perfect pastry dough. David says that the secret to flaky pastry is evenly layered butter, as well as rolling the dough thinly and folding it neatly. I’m not patient enough and did none of these things. I rolled the dough out with a vodka bottle.
3. Remember you’ll need to refrigerate the pastry dough overnight or at least for a few hours before using it.
4. When pressing the dough into the muffin tins, don’t press it too thinly. Otherwise the custard will leak through the bottom, and the tart will fall apart.
5. I didn’t bother with a thermometer to gauge the temperature of the custard. I just waited until the syrup boiled for a few minutes before whisking it into the milk.
6. The tarts commonly found in Fall River are larger than those in this recipe, so I used a regular muffin tin. It yielded about 18 tarts.
I don’t think my shortcuts affected the final product, but a vavo might disagree. My friends gave them rave reviews, and they reminded me of the real thing.
18 comments :
Oh, these little golden pots of custard are delicious! Served them at mom’s wake and they brought back wonderful memories for her sisters and our circle of cousins. Thanks for the recipe!
Meredith, how can anyone say she’s STUCK making pastéis de nata? That’s like saying I’m STUCK in Paris at the Georges V. Dude, come on.
All kidding aside, I don’t think any of your shortcuts and improvisations affected the end product at all. They looked great. Did you fill the vodka bottle with water and freeze it? I’ve done that to keep dough really cold.
But most important, I (and I know a hell of a lot of bloggers) want to thank you for writing about a recipe already on the Interent in the most respectful way possible–by linking off to it instead of reposting it. I make my living with my site and blog and to see someone get so much use out of the recipes while not posting them helps both of us.
Brava.
Thanks so much for checking out my post David! I did not fill the bottle with water, but that is a great idea. Probably would have made my life easier, or maybe it’s time to breakdown and get a rolling pin.
These look fantastic! Wish I were “stuck” having to eat a few of them.
Thanks Lisa! That means a lot coming from you.
ooooh, these tarts are just like the Chinese egg targs that I LOOOOVE.
They are really similar to the Chinese tarts, but a little sweeter I think. Thanks for stopping by my blog!
It’s a (totally un-)proven fact that the Portuguese introduced tart baking into China in the 16th Century. Much like they gave the Japanese tempura, and the Hawai’ian’s the ukelele.
According to certain friends of Azorean extraction, the Portuguese invented everything.
Oh, by the way: a) the tarts look delicious, b) I love that you used a vodka bottle, and c) should I send a get well card to Andi?
And I added that apostrophe to “Hawai’ian” before I had my morning coffee. Please forgive.
Hi Linda- Thanks for sharing that special memory. Where is your family from?
At least you are in the awesome weird Austin…my hometown. I’m stuck up in the NE trying to find a reason to move back…
Just picked up some mini tart pans last week and now I know what I’m gonna be making! Thanks for the inspiration!
MmMMM those look good! Kevin’s mom makes them & he loves them. Maybe I will give it a try since you layed out all the steps so nicely! btw, where can I find your creme fraiche recipe? I could’ve sworn I saw it on here somewhere…
I will have to drive to Fall River tomorrow to buy some tarts and Lebanese cabbage pita pies. I am sorry about the Power Ball, but there are always more tickets at the Stop and Shop.
Mom
I have heard of them! I am totally making these on my next free afternoon. Anything with custard… drool. They used to sell these at every third bakery back home.
Meredith, thanks for stopping by my blog and your kind words of condolence. Your tarts look terrific- what a compliment that David Leite thinks so too! And Andi is such a cutie- I love it when people share pet photos. Can’t ever get enough!
Hello,
I was reading David Lebovitz and he had gone to a bakery looking for this pastry which he called “pastéis de nata”. I then fervently started looking for a recipe. Your pastry also looks great.
Thanks! I also saw that entry on his blog. Definitely check out the recipe on David Leite’s website.
I looove custard deserts! Please make these again and save one for me
) They look excellent!