If you want to prepare pasteis de nata (the custard tarts) - below you can find how to do it.
The other way is to watch youtube :)
400g puff pastry
250g sugar
500ml milk
6 egg yolks
2 egg whites
1 level tbsp
flour
lemon zest
(optional)
icing sugar
cinnamon
PASTRY
Roll the pastry
out into an oblong, then roll along its length into a sausage. Cut into equal
slices and put one in each hole in a patty tin. Squash the pastry inside the tin
(easier with wet fingers) Press with your thumbs from the bottom to the sides so
the pastry is thinner at the bottom. Put the tins in the fridge while you work
on the filling.
FILLING
Mix the flour in the cold milk and pour into a
pan. Mix and bring to boil, whisking all the time. Add a bit of lemon peel.
Remove from the heat and add the sugar (previously boiled with some water to
"soft ball" stage, or rather, boil it for about ten minutes and don't
let it color). Allow the mixture to cool down, then add the yolks and the egg
whites, well beaten, and mix gently. Pour into the pastry cases straight from
the fridge and put in the preheated oven at 2200C. Cook for about 15 minutes, and then watch them the pastry is golden
and the custard turns dark brown in patches. Remove from the oven, and allow to
cool in the tins, but tap the tins first, so they don't stick.
Eat slightly warm, sprinkled with icing sugar and cinnamon on top, as is
traditional in Pasteis de Belem. Eat slightly warm, sprinkled with icing sugar
and cinnamon.
Enjoy!
