First posted: Jan 9, 2017

White Chocolate Pastéis de Nata



Cooks in:        Serves:6

  • 1 x 22cm round tart dish (or loose-bottomed tart tin, depending on how we’d like to serve it) or a 22-24cm ove-proof skillet
  • 1 roll ready-made puff pastry, rolled out to ½ cm thin and used to line the skillet or tart dish
  • 1 egg
  • 2 egg yolks
  • 200ml cream
  • 200ml full cream milk
  • 1 and ½ Tbsp cornflour
  • 1 vanilla pod
  • 200g white chocolate, chopped and melted over a double boiler

What to do

1. Lightly grease the tart dish and pre-heat oven to 190C.

2. Lightly whisk the eggs and add to a heavy-based pot over low-medium heat along with the cream, milk and cornflour (mixed together with 2 Tbsp of the cream to make a slurry first), and mix again until smooth, then add in the vanilla pod and chocolate and stir again.

3. Continue stirring until the mixture thickens (and coats the back of a wooden spoon); remove from the heat, cover the mixture with cling wrap to prevent a skin forming, and leave to cool.

4. Flour the pastry, your board and rolling pin. Unroll the pastry and using your rolling pin, roll out to a ½ cm thickness. Line your tart dish with the puff pastry.

5. Remove the vanilla pod and pour the cooled filling into your tart dish, spreading it out evenly.

6. Bake the tart for 35-40 minutes, or until golden but still wobbly in the centre, and then grill at maximum temperature for a few minutes to get a slightly chargrilled top. Remove from the oven and leave to cool before slicing and serving.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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