search.noResults

search.searching

dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
Food & Drink E


ver since we travelled to Porto for a mini break a few years ago we have been trying to reproduce the delicious,


Pateis de Nata we tasted all over the city. A different thing entirely to traditional English custard tarts. The thin, light, crisp pastry surrounding a soft, sweet filling with a speck- ling of colour on the custard just this side of burnt, has eluded several attempts. However, I think we’ve finally cracked it. Whenever we serve these at the cooking school they get incredible feedback. So much so, that we are now happy to go ahead and share the recipe we’ve settled on. The pastry is actually Delia Smith’s quick flaky pastry. It’s very simple and works a treat.


Make the Pastry:


1 2


Crispy Custard Tarts


Makes 24: You’ll need 2 x 12 cup deep muffin tins (or 1 and cook in 2 batches)


For the Pastry: • 100g unsalted butter (weighed out and frozen for 45 minutes)) • 140g plain flour • A pinch of salt • Cold water • 1tsp ground cinnamon • Plain flour for rolling


For the Custard:


• 800ml milk (whole or semi-skimmed) • 1level tsp vanilla bean paste • 8 large egg yolks (or 10 medium) • 80g caster sugar • 30g plain flour


1 2


Using a medium grater, grate the butter into the flour and salt. Shake it as you go to make sure the butter doesn’t clump together.


Add 3 tablespoon of the cold water. Mix it all together then add 1 or two more tablespoons of


water to just bring the dough together. Don’t worry that it looks a bit rough at this stage. Wrap the pastry in clingfilm or foil and refrigerate until needed.


Make the Custard:


Put the milk and vanilla into a saucepan. Heat until it just comes to the boil then leave to cool while you mix the other ingredients.


Mix the eggs, flour and sugar and beat by hand for a minute or two until it becomes soft and creamy.


3 4


1 2


Pour the hot milk onto the egg mixture and stir for 30 seconds. Clean the saucepan, add the custard and


return it to the heat. Heat the custard until it comes to the boil then reduce the heat and cook for a minute or two until it thickens.


Put the custard in a clean bowl, place clingfilm on top of it to stop a skin forming


then leave to cool. Shape the Pastry:


Remove the pastry from the fridge. On a floured


surface roll into a rectangle about 3mm thick.


Sprinkle the cinnamon onto the pastry and spread evenly


all over with your hand. Roll up the


Written by David & Holly Jones manafromdevon.com Tel.01803 752943


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124