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Pastel de nata sheet tart

Name: Pastel de nata sheet tart
Cook time: 75 min
Total time: 75 min
Yield: 25 servings
Cuisine: Finnish
Ingredients: 1 pkt pre-rolled and folded puff pastry 500 g · frozen; 2 bag custard powder 63 g each; 6 lactose-free semi-skimmed milk drink; 1 grated zest of a lemon; 2 punnet raspberries 125 g each · fresh; 6 passion fruit; 1 egg

Inspired by the Portuguese pastel de nata pastry, this vanilla tart takes a shortcut. Ready-made puff pastry works as the crust and the filling is made simply from custard powder.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Thaw the pastry according to the package instructions. Roll out the pastry into a large sheet (43 cm x 36 cm). Transfer the pastry onto a baking sheet lined with baking paper. Score a border about 2 cm wide around the edges of the pastry, making sure not to cut all the way through. Prick the center of the pastry sheet with a fork. Brush the edges with beaten egg.
2
Bake on the lower rack of the oven at 225 °C for 15–20 minutes, until the pastry is golden brown. If necessary, press down the center of the pastry if it has puffed up too much. Let cool.
3
In a bowl, whisk together the custard powder and cold milk using a balloon whisk. Stir the grated lemon zest into the custard. Cover the bowl with plastic wrap and place in the refrigerator to set for 30 minutes.
4
Take the filling out of the refrigerator and stir until smooth. Add a splash of milk if the filling feels too thick. Spread the filling over the cooled puff pastry base.
5
Bake the tart on the lower rack of the oven for about 15 minutes, until the filling has set. Let the tart cool to room temperature, then place it in the refrigerator for an hour. Cut into slices and garnish with raspberries and passion fruit.