Giant pastel de nata
- Esther Clark
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Serves 8
More effort
Prep: 25 mins
Cook: 1 hr and 45 mins
plus infusing
A star rating of 3.4 out of 5.12 ratingsRate
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What could be more decadent than a super-sized pastel de nata? These iconic tarts from Lisbon are made with flaky pastry and a perfectly set custard filling
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
plain flour
for dusting
-
500g block all-butter puff pastry
-
1 tbsp ground cinnamon
-
1 tbsp icing sugar
plus extra for dusting
-
1 egg white
(reserve the yolk for the filling, below)
For the filling
-
350ml whole milk
-
150ml double cream
-
1 large lemon
zest cut into large strips
-
1 cinnamon stick
-
1 tsp vanilla bean paste
or 1 split vanilla pod
-
7 large egg
yolks (freeze the remaining whites for another recipe)
-
50g plain flour
-
350g golden caster sugar
-
crème fraîche
or soured cream, to serve
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Nutrition: Per serving
- kcal632
- fat33g
- saturates16g
- carbs49g
- sugars49g
- fibre3g
- protein9g
- salt0.7g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Lightly dust a surface with flour, then roll out the pastry to a 45cm long, 4-5cm wide rectangle. Mix the cinnamon and icing sugar together, then sprinkle over the pastry. Roll it up tightly into a fat coil from the short end (it should look like a large cinnamon bun). Dust lightly with extra icing sugar and roll out to a 33cm circle (the cinnamon will be rippled through the pastry and separate a little, but keep rolling, dusting with icing sugar as you go). Line a 22-23cm springform cake tin with the pastry so it comes just over the top of the tin. Prick the base all over with a fork. Line with baking parchment, fill with baking beans and bake for 25 mins. Remove the parchment and beans, brush with the egg white, then bake for 10-15 mins.
-
step 2
Meanwhile, to make the filling put the milk, cream, lemon zest, cinnamon and vanilla in a pan. Bring to a simmer, then remove from the heat and leave to infuse for 15 mins. Strain. Discard the lemon zest and cinnamon stick.
-
step 3
Whisk the egg yolks and flour in a bowl until you have a smooth paste. Slowly whisk in the cream mixture, then return to the pan. Warm over a medium heat, stirring continuously until thick. Transfer to a large bowl.
-
step 4
Heat the oven to 180C/160C fan/gas 4. Put the caster sugar in a pan with 185ml water. Bring to a simmer and leave on a low heat until the sugar has dissolved, then bring to the boil and cook until it reaches 112C on a sugar thermometer. Carefully whisk the syrup into the warm custard, along with a pinch of salt.
-
step 5
Pour the custard into the baked pastry case, and bake in the centre of the oven for 35-40 mins, or until set with a slight wobble in the centre. Heat the grill to high, then grill for 2-3 mins until blackened and blistered on top – cover the edges with foil if needed. Leave to cool completely in the tin. Serve with crème fraîche or soured cream.
Recipe from Good Food magazine, July 2020
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A star rating of 3.4 out of 5.12 ratings
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