Continuam calatoria noastra si ne oprim in Portugalia la o “café com leite” si celebrele pastéis de nata.

Tartele crocante cu o crema fina de vanilie presarate cu scortisoara pot fi incercate cam la toate patiseriile din Portugalia, insa nu trebuie sa le ratati pe cele despre care se spune ca folosesc reteta originala … pastéis de Belém.

Fiind departe de orice vacanta, va invit sa aducem aromele in casa noastra cu o reteta simplu de executat.

INGREDIENTE / INGREDIENTS:

(pentru 6 bucati / for 6 pieces)

• 1 foaie aluat foietaj / 1 sheet puff pastry
• 2 galbenusuri / 2 egg yolks
• 1 ou / 1 egg
• 75 grame zahar / 75 grams sugar
• 1 esenta de vanilie Bourbon / 1 Bourbon vanilla essence
• 1 praf de sare / a pinch of salt
• 1 lingurita amidon / 1 teaspoon cornstarch
• 100 ml smantana dulce / 100 ml double cream
• Scortisoara / Cinammon

Intr-un vas amestecam cu un tel galbenusurile de ou cu zaharul, amidonul, sarea si smantana dulce. Asezam acest vas, deasupra unui alt vas cu apa fierbinte si pregatim crema la abur. Amestecam in mod constant pana cand crema devine usor consistenta. Adaugam esenta de vanilie si lasam la racit amestecand din cand in cand.

Intre timp scoatem foaia de foietaj de la frigider si o asezam pe blatul de lucru usor infainat. Il mai intindem cu ajutorul unui sucitor si il ungem cu un ou batut. Apoi decupam cercuri de 10 cm cu ajutorul unei forme de decupat. Asezam cercurile de aluat intr-o tava de briose. Umplem fiecare cupa de aluat cu crema de vanilie.

Coacem tartele in cuptorul incins la 230 de grade Celsius timp de 10 minute. Apoi reducem temperatura la 170 grade Celsius si mai coacem timp de 8-10 minute pana in momentul in care sunt frumos rumenite.

Le servim presate cu scortisoara.

English version:

We continue our journey and we stop in Portugal for a „café com leite” and the famous pastel de nata.

Crispy tarts with a fine vanilla cream sprinkled with cinnamon can be tried at almost all pastry shops in Portugal, but you should not miss the ones that are said to use the original recipe … pastéis de Belém.

Being far from any holiday, I invite you to bring flavors to our home with a simple recipe.

In a bowl, mix the egg yolks with the sugar, starch, salt and double cream. Place this bowl on top of another bowl of hot water and prepare the steamed cream. Stir constantly until the cream becomes slightly consistent. Add the vanilla essence and leave to cool, stirring occasionally.

Meanwhile, remove the puff pastry from the refrigerator and place it on the lightly floured worktop. Press it with a twist and grease it with a beaten egg. Then we cut 10 cm circles with the help of a cutting form. Place the dough circles in a muffin tray. Fill each cup of dough with vanilla cream.

Bake the tarts in the hot oven at 230 degrees Celsius for 10 minutes. Then reduce the temperature to 170 degrees Celsius and bake for 8-10 minutes until they are nicely browned.

Serve them pressed with cinnamon.

ENJOY OUR RIDE!