If you’ve ever been to Lisbon you will not have missed the Pasteis de Natas (Portuguese custard tart). First made by monks at Mosteiro dos Jerónimos back in the 18th century the delicious treat is made from flaky, buttery pastry and filled with set egg custard. To celebrate Monarch’s new flights to Lisbon they have put compiled a list of the five foods you must eat when you are there.
I was very lucky to make a couple of these foods at the L’Atelier des Chefs cookery school in London, the Pasteis de Nata, of which I am sharing below, and Carne de Porco à Alentejana- a pork and clam stew.
Both were really really good, full of #FlavoursOfLisbon, and very quick and easy to make, especially if you have a team of six or so fellow chefs! I did however make the custard tarts again at home, and they were a hit with the family.
Portuguese Custard Tarts recipe…
- Puff pastry sheet(s) 320g
- Semi-skimmed milk 250 ml
- Plain flour 60 g
- Caster sugar 200 g
- Lemon(s) : 1 whole
- Egg yolk(s) : 6 whole
- Ground cinnamon : 2 Tsp
- Preheat the oven for 200 degreesºC/ gas mark 6
- Brush the puff pastry sheet with soft butter and roll up from the long side. Cut into 1cm size discs and roll them flat to fit into a muffin tin
- Push the pastry down with a rolling pin and line flush against the sides.
- Chill in the fridge whilst you make the custard.
- Zest the lemon and keep aside.
- In a saucepan, bring the milk to the boil.
- In a bowl whisk the sugar and egg yolks until pale.
- Add the hot milk to the egg mixture slowly. Sift in the flour and mix well.
- Add the mixture back to saucepan and thicken until the dropping consistency from the back of your spoon is firm.
- Add lemon zest and cinnamon into the mixture.
- Spoon the custard into the puff pastry moulds and bake in the oven for 16-20 minutes until puff pastry turns golden brown.
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