Where do I start with this film? How about the beginning…maybe even before the beginning. Truth be told, I wasn’t enthused to see this from the outset. Then, after having to go to an actual theater (I was literally the only person in the theater) way out in the sticks, and pay a crazy amount for concessions (as I hadn’t had an opportunity to eat dinner yet), I was hating the idea of watching the movie even more. Can we talk about the modern-movie experience? I had to endure 10 minutes of commercials after the published start time and the trailers were interminable. Also, the nature of the previews was concerning, as to the content of Poor Things, as they were all movies I had zero interest in. Finally, the movie starts and it’s wacked out sci-fi and the filming technique with the close-ups and fish-eye lens just made it seem amateur and over-the-top.
But, then, something happened. Not any one thing in the movie, per se, but some type of shift occurred and I found myself coming around. Mark Ruffalo’s performance should win him Best Supporting Actor or he should just quit acting altogether. Emma Stone’s performance is really great too, and extremely bold, but it’s a very tough field for Best Actress this year…we’ll see what happens. I will warn you - the movie is insane and contains some sexually explicit content, which made me feel even weirder watching it alone in a large theater (how is this going to be released on Disney+?!) - but it’s definitely worth a watch.
That all aside…Stone’s character ends up in Portugal and, while discovering a myriad of things, comes across Pastéis de Nata (Portuguese Egg Tarts). Ruffalo’s character warns her that while they may be delicious, she shouldn’t eat more than one…a lesson she ultimately learns the hard way. I am here to tell you: they are delicious, you can eat more than one, and this recipe makes 6!
Pastéis de Nata (Portuguese Egg Tarts) adapted from America’s Test Kitchen, Camila Chaparro
1 sheet of frozen puff pastry, thawed
¾ cups whole milk
½ cup sugar
3 tbsp heavy cream
One 3” long lemon zest
2 tbsp AP flour
¼ tsp salt
4 egg yolks
¾ tsp vanilla extract
Confectioners sugar
Ground cinnamon (optional)
Baking sheet, cling wrap, 6-holed muffin tin, baking spray, cupcake/muffin liners, baking weights, aluminum foil, cooling rack, fine mesh strainer (sieve)
Once the pastry sheet has thawed, unfurl it and brush the surface with a light coating of water.
Roll the sheet up tightly, pressing the seam to seal. Set the roll on a baking sheet, cover loosely with cling wrap, and place in the refrigerator for 30 minutes.
Spray the muffin tin with cooking spray.
Cut off the ends of the rolled-up pastry dough, then cut six, 1-inch wide portions.
Place the portions into the prepared muffin tin, cut-side up. Using moistened fingers, press the pastry down into the tin holes and up the sides. You must get the pastry extremely thin to accomplish this. Repeat with remaining portions, prick the shells all over with a fork and place the tray back into the refrigerator to firm up, about 20 minutes.
Set the racks to the upper and lower third slots in your oven and preheat it to 350 degrees.
Once the pastry shells have chilled, remove them from the refrigerator and place the muffin liners on top of the pastry and fill the liners with baking weights (if you don’t have weights, use dried beans).
Place the tray on the lower rack and bake for 10 minutes. Cover with aluminum foil and bake for another 5 minutes. Place the tray on a cooling rack, recycle the foil, and cool for about 15 minutes. Increase the oven heat to 500 degrees.
While the shells bake, combine the milk, sugar, cream and lemon zest in a small saucepan set over medium-low heat, stirring occasionally, until steaming. Cover and let steep off heat for 15 minutes, then discard the lemon peel.
Whisk the flour and salt into the milk mixture, followed by the egg yolks and vanilla, until smooth. Cook over medium-low heat, whisking constantly until the mixture is thick, like pudding, about 8 minutes. Pour it into a bowl through a fine mesh strainer, pressing through with a rubber spatula.
Remove the liners/weights from the pastry cups and pour in the custard mixture evenly among the pastry cups.
Place on the upper rack and bake until the custard begins to brown.
Remove from the oven and place on a cooling rack for 10 minutes. Then, carefully remove the custard cups from the baking tin and place them directly on the cooling rack, allowing them to cool for 15 minutes.
Dust with confectioners’ sugar and cinnamon and serve warm (or cooled to room temperature).
______________________________ Copyright 2024, Brendan McCann, All Rights Reserved.
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