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Pasties de Nata is a Portuguese dish, puff pasty tarts filled with custard. To make it healthy I have replaced the puff pastry with whole wheat flour tarts with chia seeds, flax seeds and melon seeds. Also I have reduced the butter content to 1/4th of what puff pastry requires. The custard is made with Jaggery, egg yolks, milk and whole wheat flour. The recipe is inspired from a recipe on 'leitesculinaria'.
Tart dough:
Mix wheat flour, chia seeds, melon seeds, flax seeds and salt together.
Add softened butter to it and mix till crumbles are formed.
Add the water to form the dough.
Roll out the dough into a rectangle and roll the dough into a tight rectangular log.
Keep the log into the refrigerator for 30 minutes.
For Custard:
Mix 1/4th cup of milk with the wheat flour and whisk till it is smooth.
Heat the remaining 3/4th milk and add the hot milk into the wheat flour mixture.
Heat Jaggery and water together. Add cinnamon stick to it. Heat it till it boils and then remove from the gas when jaggery has completely dissolved.
Remove the cinnamon stick and add the syrup into the milk mixture while whisking. Cool down the mixture till it's very warm but not hot.
Add the egg yolks one by one and whisk in properly.
Assembly:
Remove the dough log from the fridge and cut 1 inch pieces from it.
Put it in the muffin tin with cut side down and spread it in order to form the tart. Make sure that the sides of the tart are thinner than the bottom.
Add warm custard to the tarts.
Preheat the oven to 200 degree C. Bake the tarts for 30 minutes untill the sides are golden yellow and crisp. Keep longer if you think it is not baked.
Let the tarts cool down and dust them with cinnamon powder and powdered sugar.
Serve warm.
SERVING: 8
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
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John Doe
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Ohio
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Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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