HYSapientia Air Fryer Oven Portuguese Custard Tarts

Cooking Expert

Backyard Chef

Traditional Portuguese Egg Custard Tarts Recipe

Discover the charm of Lisbon's iconic Pastéis de Nata with our simplified recipe, designed for the HYSapientia Air Fryer Oven. This guide promises to deliver the authentic taste of these beloved Portuguese Custard Tarts, featuring a velvety custard encased in crisp, flaky pastry. Perfect for beginners and experienced bakers alike, enjoy a seamless baking experience and bring a touch of Portugal to your table.

30 MinsTime

MediumSkill

4 PEOPLEServes

Operating Steps

STEP 1
In a small saucepan, combine 1 cup of granulated sugar, water, the cinnamon stick (or cinnamon powder), and lemon peel. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer for about 2-3 minutes. Set aside to cool.
STEP 2
In another saucepan, mix the whole milk, heavy cream, and orange peel. Heat over medium until hot but not boiling. Remove the orange peel and stir in the vanilla extract. In a bowl, whisk together the egg yolks, 1/3 cup of granulated sugar, and cornstarch until smooth. Gradually whisk in the hot milk mixture into the egg yolk mixture to temper the eggs.
STEP 3
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly (it should coat the back of a spoon but will still be pourable). Strain the custard through a fine sieve into a bowl to remove any lumps. Gradually whisk in the cooled sugar syrup. Let the custard cool to room temperature, then cover and refrigerate until cold.
STEP 4
Roll out the puff pastry on a lightly floured surface into a rectangle about 1/4 inch thick. Roll the pastry tightly from the longer edge into a log. Cut the log into 1-inch pieces. Place each piece into a muffin tin slot and press down to form a cup shape, ensuring the dough comes up to the edges. Try to make the pastry as thin as possible for the crispiest result.
STEP 5
Preheat the air fryer to 430°F (215°C). Spoon the custard into the pastry shells, filling them about 3/4 full. Bake in the air fryer for about 18 minutes, or until the pastry is golden and crisp, and the custard has puffed up with some characteristic black or brown spots on the surface. If your air fryer has a smaller capacity, you may need to bake them in batches.

Required materials

Current step details

1 cup (200g)granulated sugar
2/3 cup (160 ml)water
1 cinnamon stickor 1/4 tsp of cinnamon powder
1 stripof lemon peel (about 2 inches long)

1 cup (240 ml )whole milk
1/2 cup (120 ml)heavy cream
1 stripof orange peel (about 2 inches long)
1/2 teaspoonvanilla extract
6 largeegg yolks
1/3 cup ( 70g)granulated sugar
1 tablespooncornstarch

1 sheetof puff pastry, thawed

Cooking utensils used

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

Traditional Portuguese Egg Custard Tarts Recipe

30 MinsTime

MediumSkill

4 PEOPLEServes

Operating Steps

01. In a small saucepan, combine 1 cup of granulated sugar, water, the cinnamon stick (or cinnamon powder), and lemon peel. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer for about 2-3 minutes. Set aside to cool.

02. In another saucepan, mix the whole milk, heavy cream, and orange peel. Heat over medium until hot but not boiling. Remove the orange peel and stir in the vanilla extract. In a bowl, whisk together the egg yolks, 1/3 cup of granulated sugar, and cornstarch until smooth. Gradually whisk in the hot milk mixture into the egg yolk mixture to temper the eggs.

03. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly (it should coat the back of a spoon but will still be pourable). Strain the custard through a fine sieve into a bowl to remove any lumps. Gradually whisk in the cooled sugar syrup. Let the custard cool to room temperature, then cover and refrigerate until cold.

04. Roll out the puff pastry on a lightly floured surface into a rectangle about 1/4 inch thick. Roll the pastry tightly from the longer edge into a log. Cut the log into 1-inch pieces. Place each piece into a muffin tin slot and press down to form a cup shape, ensuring the dough comes up to the edges. Try to make the pastry as thin as possible for the crispiest result.

05. Preheat the air fryer to 430°F (215°C). Spoon the custard into the pastry shells, filling them about 3/4 full. Bake in the air fryer for about 18 minutes, or until the pastry is golden and crisp, and the custard has puffed up with some characteristic black or brown spots on the surface. If your air fryer has a smaller capacity, you may need to bake them in batches.

Required materials

1 cup (200g) granulated sugar

2/3 cup (160 ml) water

1 cinnamon stick or 1/4 tsp of cinnamon powder

1 strip of lemon peel (about 2 inches long)

1 cup (240 ml ) whole milk

1/2 cup (120 ml) heavy cream

1 strip of orange peel (about 2 inches long)

1/2 teaspoon vanilla extract

6 large egg yolks

1/3 cup ( 70g) granulated sugar

1 tablespoon cornstarch

1 sheet of puff pastry, thawed