Portuguese colonists brought pastel de nata to Macau, and over the years it has evolved into its own particular tart influenced by the British custard tarts that were brought over to Hong Kong. But just to be clear, these aren’t the same Portuguese tarts you’d find in an Chinese bakery. Its creamy sweet custard is perfumed with cinnamon, vanilla, or lemon, baked in a shatteringly crisp pastry shell, and eaten by the dozen all over the world. One of the most beloved of the holy yolk-based Portuguese desserts (and there are many) is the pastel de nata. So they did what any sensible, waste-fearing people would do, they made desserts. In one chapter, Anna Ling Kaye traces their history (buy it! read it!), which begins with the 16th century Portuguese nuns who used egg whites to “starch” their habits and had, as you would imagine, a growing surplus of egg yolks. When I was tracing the origins of one of our favorite dim sum desserts-Portuguese egg tarts-I read Rachel Khong’s fascinating All About Eggs, which came out earlier this year. ![]() Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.įollow Not Quite Nigella on Email, Instagram, Twitter, Pinterest, YouTube and Facebook.Sometimes my recipe research leads to nuns. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden. Step 6 - Press the pastry rounds into the muffin tin. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm in diameter. Roll up the pastry tightly from the short end and cut the pastry log into 12 x 1cm rounds. Step 5 - Cut the pastry dough sheet in half, put one half on top of the other and set aside for 5 minutes. Transfer the custard to a bowl, cover the surface with cling film to prevent a skin forming and leave to cool. Remove from the heat and stir in the vanilla extract. Do not overstir as this can cause the custard to split and butter to ooze out. Step 3 - Place the pan over a medium heat and cook, stirring occasionally to make sure that it doesn't catch at the bottom, until the mixture thickens and comes to the boil. Gradually whisk in the cream and milk until smooth. Step 2 - Put the egg yolks, sugar and cornflour in a pan and whisk together. Step 1 - Lightly grease a 12-hole 80ml muffin tray. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |