I love custard, custard tarts, custard slices, custard on puds, cold custard! But my favourite form I think has to be
pasteis de nata. I first discovered them years ago when I was working with a couple of Portuguese fellas, since then I've always been on the look out for them in cafes & cake shops but haven't found them that often. So when this months copy of Olive magazine dropped through my door with a recipe for them I had to give it a try!
I've never made a secret of the fact that no matter how hard I try, I just can't crack pastry making! (maybe I need to go on a course??) So I turned to my faithful friend
Jus-Roll to help me out with the puff pastry. They properly puffed up in the oven, so much so they came out looking a little like
yorkshire puds. The gorgeous custard filling,
with a subtle flavour of lemon & cinnamon had just started to caramelise...
Once they'd cooled & crisped up, I finished them off with a dusting of icing sugar & cinnamon. They are absolutely delicious & completely
morish. I stored them in my airtight cake tin, but after a day or so, the pastry had gone quite soggy...any ideas why that might have happened? Would they have absorbed moisture from the custard filling? It didn't make them any less tasty, it was just a bit of a shame they went soft...
Full details of the recipe can be found in the June issue of Olive magazine, enjoy!
Rebecca x
I've never made a secret of the fact that no matter how hard I try, I just can't crack pastry making! (maybe I need to go on a course??) So I turned to my faithful friend Jus-Roll to help me out with the puff pastry. They properly puffed up in the oven, so much so they came out looking a little like yorkshire puds. The gorgeous custard filling, with a subtle flavour of lemon & cinnamon had just started to caramelise...
Once they'd cooled & crisped up, I finished them off with a dusting of icing sugar & cinnamon. They are absolutely delicious & completely morish. I stored them in my airtight cake tin, but after a day or so, the pastry had gone quite soggy...any ideas why that might have happened? Would they have absorbed moisture from the custard filling? It didn't make them any less tasty, it was just a bit of a shame they went soft...
Full details of the recipe can be found in the June issue of Olive magazine, enjoy! Rebecca x
Yes, that would most likely be the moisture from the custard. My local Caffe Nero is now stocking these and oh my, it is a terrible temptation.
ReplyDeleteThey look lovely!
hey lovely i like your blog. its very beautiful. I feel your pain about geting pastry right. it can be so hard. your tarts look great. feel free to check out my blog. its cherrythechef@blogspot.com I thihk its kinda similar to your style. have a great day
ReplyDeleteThanks Lisa...not a pastry expert by any stretch so did wonder what went wrong. There's a Caffe Nero in town, think that'll be my new coffee spot!
ReplyDeleteHi Cherry...always nice to meet new foodies :-)
Hey, lovely to hear back from you. You should totally look into pastry school, its so so much fun (says the girl who is currently been up since 5.30 am ironing her whites and getting ready to catch the trian.) Its hard work but really rewarding, we are making danishes today!
ReplyDelete