French Guianan Pastel de Belém

Ingredients

In this French Guianan adaptation of Pastel de Belém, we incorporate local ingredients and flavors to give it a unique twist. The custard filling is infused with spices like cinnamon and nutmeg, which are commonly used in French Guianan cuisine. Additionally, we add tropical fruits such as passion fruit or guava to enhance the flavor profile. The pastry crust remains flaky and buttery, just like the original, but with a touch of French Guianan influence. We alse have the original recipe for Pastel de Belém, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4 large egg yolks 4 large egg yolks
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 cup tropical fruit puree (passion fruit or guava) 1/4 cup tropical fruit puree (passion fruit or guava)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (12g saturated)
• Carbohydrates: 42g (20g sugars)
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold butter cubes, granulated sugar, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Add 2 egg yolks to the mixture and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   In a saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the sugar, cornstarch, remaining egg yolks, vanilla extract, cinnamon, and nutmeg.
5. 5.
   Slowly pour the hot milk into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard consistency.
6. 6.
   Remove the custard from the heat and stir in the tropical fruit puree. Let it cool slightly.
7. 7.
   Roll out the chilled dough on a lightly floured surface and cut it into circles to fit the bottom and sides of individual tart pans.
8. 8.
   Press the dough into the tart pans, making sure to cover the bottom and sides evenly. Trim any excess dough.
9. 9.
   Fill each tart shell with the custard filling, leaving a small space at the top.
10. 10.
    Bake the tarts in the preheated oven for 20-25 minutes, or until the crust is golden brown and the custard is set.
11. 11.
    Remove the tarts from the oven and let them cool completely. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky pastry crust.
• Tropical fruit puree — Use fresh or frozen fruit to make the puree. If using frozen fruit, thaw it before blending into a smooth puree.

Tips & Tricks

• For an extra burst of flavor, sprinkle some grated lime zest on top of the tarts before serving.
• Serve the French Guianan Pastel de Belém warm with a scoop of vanilla ice cream for a delightful contrast of temperatures.
• If you can't find passion fruit or guava, you can substitute with other tropical fruits like mango or pineapple.
• To achieve a perfectly flaky crust, make sure not to overwork the dough when mixing it.
• Dust the tart pans with flour before pressing the dough to prevent sticking.

Serving advice

Serve the French Guianan Pastel de Belém as a dessert after a delicious French Guianan meal. It pairs well with a cup of freshly brewed coffee or a tropical fruit-infused tea.

Presentation advice

Dust the Pastel de Belém with a generous amount of powdered sugar to create an elegant and inviting presentation. Serve the tarts on individual dessert plates, garnished with a sprig of fresh mint or a slice of tropical fruit.