Pastel de Nata served with cinnamon icecream.
I used Delia Smith’s Recipe for her Flaky Pastry.Click Here to see her demonstrate.
It’s in Imperial measurements in the video, but I will write it up in metric. Much easier.
Recipe for flaky pastry.
75 grams of frozen butter in a block, not diced.110grams of plain flour, sifted together witha pinch of salt.Cold water from the fridge, about 45mls (3 tablespoons) You will need to double this mix to get 12 tarts.
Then follow Delia on the video!!
For the custard
45 gms of plain flour sifted
300mls of whole milk, keep 60mls apart.
300gms of castor sugar
1 cinnamon stick, the rind of 1/2 lemon, unwaxed organic.
160mls water 1/2 teaspoon of vanilla extract
6 large organic egg yolks whisked until very light
To make custard
In a medium bowl, whisk the flour with 60mls of milk until smooth.
Bring the sugar,cinnamon, lemon rind and water to the boil in a small saucepan and cook until it measures 100°c.
In another saucepan scald the remaining milk and whisk into the flour mixture.
Remove the rind and cinnamon stick then pour the sugar syrup in a thin stream into the hot milk and flour mixture, whisking
briskly. Add the vanilla and stir until it cools slightly. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap and set aside.
Oven should be set very hot. 250°c
Roll out the pastry , cut into discs that will fit in a medium muffin tin, lightly greased and floured.Place a disc cut side down into each well.
Let the discs soften and then push them into the muffin well bringing the sides up to the top.
Fill each cup 3/4 full with the slightly warm custard. Bake for about 8 to 10 minutes until golden brown. Leave to cool in tins. Sprinkle with Cinnamon and serve warm. Best on the day of baking.
This recipe for the custard came from Leitesculinaria.com
After doing these recipes I came across a Jamie Oliver video on portuguese tarts. I’ll try that out next.