Portugese Custard tarts.
The pastéis de nata were created before the 18th century by Catholic monks at the Hieronymites Monastery (Portuguese: Mosteiro dos Jerónimos) in the civil parish of Saint Mary of Bethlehem, in Lisbon. At the time, convents and monasteries used large quantities of egg-whites for starching clothes, such as friars and nuns’ religious habits. It was quite common for monasteries and convents to use the leftover egg yolks to make cakes and pastries, resulting in the proliferation of sweet pastry recipes throughout the country.
Here is a link to Jamie Olivers lovely, simple and delicious recipe
Skinny Portuguese Custard Tarts
175 g (6oz) caster sugar
2 large egg yolks
1 large egg
4 tbsp. Bird’s custard powder
1½ tsp vanilla bean paste
600ml (1 pint) semi-skimmed milk
2 tsp. sunflower oil
4 sheets filo pastry, each measuring about 30.5cm x 39cm (12in x 15½in)
Icing sugar, to dust (optional)
Preheat oven to 200°C (180°C fan) mark 6. Put first five ingredients into a pan and whisk until smooth. Gradually whisk in milk. Heat mixture until boiling, then simmer for 2min, whisking constantly until it thickens. Set aside.
Brush a little oil in the cups of a deep 12-hole muffin tin. Unroll filo sheets on a worksurface, keeping them stacked. Brush remaining oil over top sheet. Cutting through all the sheets at the same time, divide the top sheet into 12 equal squares (12 stacks with four sheets in each stack). Firmly press each stack into a hole of the muffin tin (oiled-side of filo upwards).
Divide custard among filo cases. Bake tarts for 35-40min until brown blisters begin to form on the custard (tarts may look as if they will overflow, but will settle down on cooling).
Let tarts cool for 5min in tin, use a small knife to loosen edges, then carefully lift out and transfer to a wire rack to cool until firm. Serve warm or at room temperature, dusted with icing sugar, if you wish.
Total carbs: 30 g
Sugars: 18 g
Total fat: 3 g
Saturated fat: 1 g
Protein: 4 g