Pastel de Belém

Pastel de Belém Recipe for 12 Pastéis

Ingredients:

• 2 sheets frozen puff pastry, thawed
• 1 cup (240ml) whole milk
• 1/2 cup (100g) granulated sugar
• 3 tablespoons all-purpose flour
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Ground cinnamon for dusting

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Puff Pastry:
   • Roll out the thawed puff pastry sheets on a lightly floured surface until they are about 1/8 inch thick.
   • Using a round cookie cutter, cut the pastry into circles that fit into the cups of a muffin tin.
   • Press each pastry circle into the cups of the muffin tin, making sure to press the dough up the sides of each cup. Set aside.
3. Make the Custard Filling:
   • In a saucepan, heat the whole milk over medium heat until steaming but not boiling.
   • In a separate bowl, whisk together the granulated sugar, all-purpose flour, and egg yolks until smooth and well combined.
   • Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
   • Remove the custard from the heat and stir in the vanilla extract. Allow the custard to cool slightly.
4. Fill the Pastéis:
   • Spoon the cooled custard into the prepared pastry cups, filling them almost to the top.
5. Bake the Pastéis:
   • Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the pastry is golden brown and the custard is set.
6. Serve:
   • Remove the Pastéis de Belém from the oven and allow them to cool slightly.
   • Dust the tops of the pastéis with ground cinnamon before serving.
   • Serve warm or at room temperature.

Enjoy these delicious Portuguese custard tarts as a sweet treat with a cup of coffee or tea!