Our take on the Portuguese 'Pastel de nata', crossed with a Hong Kong egg tart, crossed with a Macau egg tart... <br /><br />Ingredients:<br /><br />1 Pkg (500g / 1 lb / 2 sheets) frozen puff pastry, thawed<br />6 egg yolks<br />¾ cup (175 mL / 150g) sugar<br />2 tbsp (30 mL) corn starch (corn flour)<br />2¾ cups (680 mL) milk<br />2 tsp (10 mL) vanilla extract<br /><br /><br />Method:<br /><br />Pre-heat the oven to 400ºF (200ºC)<br />Dissolve the corn starch in the milk, and strain into a saucepan.<br />Add sugar, egg yolks, and vanilla extract into the milk. Whisk.<br />Cook the mixture over medium heat, whisking constantly until it's thickened.<br />Set the custard aside to cool while you prep the pastry.<br /><br />Roll the pastry into 2 tight logs. <br />Cut each log into 6 equal pieces.<br />Place one piece of pastry into each muffin cup. Push the pastry straight down in the centre and up the sides of the cup.<br /><br />Divide the custard between each pastry filled cup. <br />Bake for 20-25 minutes, or until the custard is blistered and golden.
