In the Kitchen: Portuguese Custard Tarts

The Rhode Show
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In the kitchen today, we have Chef Maggie Soares from Taunton Avenue Bakery, making Pasteis De Nata, also known as Portuguese Custard Tarts.

Ingredients:

(Recipe is for very large batch, can be broken down) 

For the crust

  • Puff Dough 

For the Cream

  • 2 lbs corn starch 
  • 2 1/2 cake flour 
  • 25 lbs of sugar 
  • 4 gallons of milk 
  • 36 egg yolks 
  • 24 whole eggs 
  • 2 Gallons Water 

Directions:

  1. Heat the milk 
  2. Once it comes to a boil, move the milk to a bowl
  3. Add eggs, sugar, corn starch and cake flour to the milk
  4. Mix everything well until becomes a thick cream
  5. In a small special pan, place the puff dough
  6. Once you open them all, add the cream and put in oven at  500 degrees fahrenheit for about 35-40 minutes 

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