Portuguese Cream Custard Tarts
(Pastéis de Nata)
2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
2 tablespoons granulated sugar
10 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
5 to 7 tablespoons ice water
1 tablespoon cornstarch
1 1/2 cupheavy
In the bowl of a food processor fitted with a metal blade, pulse
the flour, salt and sugar to combine. Add the butter and pulse
until the flour resembles coarse, uneven cornmeal, about 10
1-second pulses. Drizzle 5 tablespoons of the ice water over the
mixture. Pulse several times to work the water into the flour.
Add the remaining water, 1 tablespoon at a time, and continue
pulsing until the mixture develops small curds. Turn the dough
out onto a work surface, shape it into a disc and cover with
plastic wrap. Refrigerate for at least 1 hour. On a lightly
floured surface, roll half the dough to 1/16-inch thickness. Cut
out 6 (4 1/2-inch) circles (if you don't have a cookie cutter, a
wide-mouth jar works well). Ease the dough circles into a 12-cup
(4-ounce capacity) nonstick muffin tin, pressing out any
overlapping folds. Repeat with the remaining dough. Place the
tin in the freezer for 5 minutes. Remove and trim any overhang
with the back of a knife so that the pastry cups are flush with
the top of the tins. Line dough cups with cupcake papers and
fill with dried beans or pastry weights. Bake at 350°F (180°C)
for 8 to 10 minutes to set.
Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl.
Add the remaining cream and sugar, and stir until the mixture is
smooth and the sugar dissolves. Check for sugar granules with a
spoon: none should remain. In a small bowl, blend the yolks with
a fork until smooth. Add the yolks to the cream mixture,
stirring gently to combine. Ladle the egg mixture into the
partially baked pastry cups, filling to 2/3 capacity. Bake in at
350°F (180°C) until the edges of the custard are puffed and
middle is still jiggly, about 20 to 25 minutes (the custard will
continue to cook). Cool completely in the tin. The "Pastéis"
are best when eaten the same day.
Makes 12 pastries.
1 cup sugar
1/3 cup water
1/4 cup cocoa
1 teaspoon Vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 gallon ice cream (See Note*)
1 gallon ice cream (See Note*)
2 cups whipping cream, whipped
Preheat oven to 375°F. Beat eggs at high speed until thick and
pale yellow. Add sugar and beat well. Blend in water, cocoa,
Vanilla. Stir in sifted dry ingredients and mix until batter is
smooth. Line a jelly roll pan with lightly greased wax paper.
Pour in batter and bake for 12 - 15 minutes. Invert cake
immediately onto a towel sprinkled with icing sugar. Carefully
peel off the paper and trim off any stiff edges. Roll cake up in
the towel while still hot. Let cool completely. Unroll. Let your
gallon of ice cream soften a bit so that is is spreadable, and
spread it all over your cake. Place your log of ice of the cake/ice
cream layer and roll the whole thing up. Don't worry if it
cracks - the whole thing will be covered. Keep in freezer until
5 minutes before you're ready to serve. When ready to serve,
place the Bûche on your serving platter "seam side down". Spread
the whipped cream all over the top and sides trying to make soft
*Note: Choose 2 different flavors of ice cream that
compliment each other. Because I am a chocoholic I use a
raspberry for the 1/2 gallon "inner core" and a dark fudge for
the gallon "surrounding" ice cream - but you can use your
imagination! Let your 1/2 gallon of ice cream soften until "workable"
but not liquid. Lay out a piece of plastic wrap. Form the ice
cream into a long log, the length of your jelly roll pan and
about 1-1/2 inch in diameter. Wrap in the plastic wrap and
Submitted by: Lady
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tablespoon orange zest
4 large eggs
Preheat the oven to 350°F. Wrap the outside of a 9-inch
springform pan with 2 3/4-inch-high sides with 2 layers of
heavy-duty foil. Finely grind the biscotti in a food processor.
Add the melted butter and process until the crumbs are moistened.
Press the crumb mixture over the bottom (not the sides) of the
prepared pan. Bake until the crust is golden, about 15 minutes.
Cool the crust completely on a cooling rack. Blend the ricotta
in a clean food processor until smooth. Add the cream cheese and
sugar and blend well, stopping the machine occasionally and
scraping down the sides of the work bowl. Blend in the honey and
orange zest. Add the eggs and pulse just until blended. Pour the
cheese mixture over the crust in the pan. Place the springform
pan in a large roasting pan. Pour enough hot water into the
roasting pan to come halfway up the sides of the springform pan.
Bake until the cheesecake is golden and the center of the cake
moves slightly when the pan is gently shaken, about 1 hour and 5
minutes (the cake will become firm when it is cold). Transfer
the cake to a rack and cool 1 hour. Refrigerate until the
cheesecake is cold, at least 8 hours and up to 2 days. Cut the
cake into wedges and serve. Makes 12 to 16 servings.
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