The recipe of the Pastel de Belém is a secret, but the recipe of Custard Tarts (Pastel de Nata) there are several versions. This is one of them:
300 g all-purpose flour
250 g puff pastry margarine
1/4 teasp. salt
50 ml water
- Mix the flour, salt, and water until a soft pillowy dough forms.
- Divide the margarine into 3 portions. Roll out the dough, spread 1/3 of margarine over it and roll up like a carpet. The pastry must be folded and rolled at least three times. Let rest for 20 minutes.
- With a rolling pin, roll out dough into a rectangle.
- Cut dough into slices about 2 cm thick.
- Put each slice on a muffin tin, allow the dough pieces to soften several minutes until pliable, press each round into each tin.
1/2 lt cream
9 egg yolks
10 tablesp. sugar
- Make the custard in a bain-marie (a bowl over boiling water), mix the sugar, egg yolks and the cream very well whisking all the time until it comes to a boil and thickens.
- Allow the mixture to cool down and pour into the pastry cases.
- Put in the pre-heated oven at 290º C, bake until the pastry is golden and the custard turns dark brown in patches (about 15 minutes).
- Remove the pastries from the oven, lift them out, sprinkled generously with icing sugar and cinnamon and serve warm or cold.