GIANT PASTEL DE NATA
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
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 2h10m
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 632 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
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