HIM is Portuguese… and has the worlds sweetest tooth!!
And there is one Portuguese pastry that he adores more than any other… and this is the infamous Pastel de Nata!! (plural is pastéis de Nata)
According to the world of Wikipedia – This Portuguese egg tart pastry has been around since the before the 1800’s and is said to have been created by Catholic monks at the Jeronimos Monastery in Lisbon. In medieval history – the convents and monasteries of Portugal produced large quantities of eggs, whose egg-whites were in demand for starching of clothes – so it was quite common for monasteries and convents to produce confections with the leftover egg yolks.
So I decided that in order to show how much HIM means to me… I would attempt to make him a batch!
Pastéis de Nata
1 vanilla pod – split and seeds scrapped
6 medium egg yolks
120g caster sugar
50g plain flour
500g puff pastry
- Put the milk in a heavy-based saucepan and add split vanilla pod and scrapped seeds.
- Put yolks and sugar into a bowl and whisk until pale and creamy.
- Add the flour and mix until smooth.
- Put the pan of milk over a medium heat, bring almost to the boil, then slowly pour half into the egg mixture whisking well.
- Add the rest of the milk and whisk again
- Pour the mixture back into the pot and bring tot he boil – whisk non-stop for 1minute until thickened.
- Take off the heat
- Pour into a clean bowl and remove vanilla pods
- Cover the surface with baking powder straightaway to stop a skin forming.
- Lightly grease 12-hole muffin fan
- Dust work surface with plenty of icing sugar
- Take pastry from fridge and roll out to 3mm sprinkling with more icing sugar.
- Cut 12 pastry discs about 10cm in diameter.
- Place in the muffin tray and place in the fridge for 1hour
- Remove tray from fridge and spoon in the créme pátissiére (custard) and sprinkle with cinnamon
- Bake for 15min until the top is golden
- remove from the tin before they have cooled thoroughly – otherwise the caramelized sugar will make them stick!
His verdict? That they were very good for my first try 🙂
Delicious Magazine July issue…