This is made pasteis de nata style and contains my go-to gluten free pie dough ! The pistachio yoghurt may seem unnecessary or replaceable by plain yoghurt, but i assure you, it’s essential, it makes the cooked dough taste creamy almost nut butter like and it avoids dryness.
Makes a dozen to two dozens depending on the size of your tarts.
>Gluten free Pie Dough:
-200gr cups of gf bread flour(I use my trusted Schär)
-100gr of cold butter, cut in cubes -2 tbsp of sugar
-1/2 tsp baking powder
-2 tbsp of pistachio yoghurt
-1 tbsp of cold water, more if you need it
-A pinch of salt
-180ml of beet sugar syrup
-300ml of whole milk (or non dairy milk)
-6 egg yolks
-Zest of 1/2 grapefruit
-A handful of blackberries, chopped
>Beet Sugar syrup:
> For the dough:
-Mix flour, salt, sugar and baking powder together.
-Add butter and crumble with your hands into the flour mixture until you get coarse crumbs.Alternatively, pulse in a food processor.
-Add your yoghurt and one tablespoon of cold water, mix by hand or in a food processor, until dough starts to come together and is moist and crumbly. You can add a second tablespoon of water if it’s not moist enough, but the dough shouldn’t be sticky.
-Roll out the pastry on a lightly floured bench until 2mm thick , cut as many round as you can and line your mini tart tins, don’t forget to trim the excess.
-Preheat the oven at 180°C and refrigerate your tarts for 30 min.
-Line each tart with foil and fill with baking weights and bake for 15 minutes. Remove the foil and baking weights and bake until golden about 5-10 min more.
>For the filling:
-In a pan, heat the milk until just below boiling point, then add the grapefruit zest and vanilla. Remove from the heat and leave to infuse for 5 mins or so.
-Whisk the egg yolks in a large bowl until smooth and creamy.Skim off any skin that’s formed on the milk. Add a tablespoon of the hot milk at a time to the egg yolks and whisk vigorously and quickly.
-Add the beet sugar syrup (hot) in a steady stream, whisking vigorously.
-Put the custard in a pan over very low heat and stir continuously.
-After 10-20min, the custard should begin to thicken. Don’t let the mixture go over 80°C, as soon as it is a little thicker than whipping cream, take it off the heat.
-Put it in a heatproof bowl, cover with cling film and set aside.
-Heat the oven to 150C, fille the tart shells with the custard and place a few pieces of blackberries in each tart.
-Bake the tarts for 10-15 min, don’t forget to check after the first 10 min. They are ready to be taken out of the oven when the custard has slightly caramelized in a few spots.
-Enjoy after they’ve cooled a bit, alone or with icecream/sorbet.