Basket Of Natas
We were all sitting round the kitchen table with the eldest Glam Teen (now no longer a teen) as he explained, with heightened hyperbole, ‘How Amazing.’ South America was. Taking advantage of long summer holidays from university, he travelled to all the places he would’ve gone, had he taken a Gap Year. Culminating, in his final extended summer holiday, with a trip to South America. There were, of course, wonderful descriptions of the Far East, Bali, Vietnam, Cambodia, Australasia and finely that trip to South America. What every country had in common was minute descriptions of the street food. In each place he visited there was a particular dish that stuck in his mind. The wonderful Portuguese inspired tarts that he’d had in Brazil were a fairly constant topic. To the point where I decided I had to make them.
I’ve baked them several times, or more accurately, tried to bake them and failed. Now that I’ve made these, I’ve no idea why they were so tough to get right for so long. And I fully understand why, in amongst the garrulous garble, Natas were the most talked about street food. A delicious sweet puff pastry, filled with a creamy baked custard, fragrant with cinnamon and nutmeg. Soft and cool, sweet and flakily crispy. A delicacy well worth getting right.
Natas Delicious Custard Tarts
Natas, Portuguese Baked Custard Tarts
- 1 packet ready made puff pastry
- 100g icing sugar
- Butter for greasing the muffin tin
Filling Creme Patissiere
- 250mls full fat milk
- 1 vanilla bean or 1 teaspoon of vanilla paste
- 3 egg yolks
- 60g caster sugar
- 25g plain flour
- Ground cinnamon for sprinkling
- Fresh grated nutmeg to taste
Natas, Sweet Crispy , Flaky, Custard Tarts
Method
- Grease a 12 hole muffin tin with butter
- Sprinkle the icing sugar on the work top and roll out the pastry to about 5mm thickness, adding more icing sugar if needed
- Using a circular cutter or glass cut pastry circle to fill the muffin tin. Folding the pastry to fill the tin
- Refrigerate for a minimum of 30 minutes
- Pre heat the oven to 200c
- Pour the milk into a medium saucepan
- Slit the vanilla pod down the length and scrape the seeds from the inside. Add to the milk with the pod. Or add the vanilla paste
- Place the sugar and egg yolks in a bowl and whisk by hand until the colour changes to pale yellow. ( this will vary depending on how yellow your yolks were to start with)
- Add the flour a little at a time whisking to combine, set aside
- Over a moderate heat bring the milk to a high simmer
- Remove from the heat and add a little to the egg yolk mixture whisking to combine
- Add the remainder of the milk, removing the vanilla pod, if used, whisking to avoid lumps
- Add back to the pan and bring to the boil whisking constantly
- Cook for a further minute to cook out the flour and thicken the creme patissiere
- Leave to one side to cool slightly. Cover with cling film directly on the surface of the creme to stop a skin from forming
- Remove the muffin tin from the fridge and 2/3 fill each pastry case
- Sprinkle with ground nutmeg and cinnamon to taste
- Bake in the oven for 15 to 20 minutes
- The custard centres will puff up in the oven like a soufle but collapse on removal to create the required custard dip in the tarts
- Bake until golden brown
- Remove from the oven, leave to cool for 5 minutes and then remove to a cool on a rack. Do not leave the tarts to cool in the muffin tin as the icing sugar will have caramelised on the pastry and the tarts will stick once cold
- Enjoy warm or cold
Natas, A Delicious Custard Tart
These may be the most tantalizing Portuguese custard tarts I’ve ever seen. I want to pluck them from the screen and into my mouth. I do believe I will have to make these soon!
Thank you. I haven’t had them before but they are soo modish. GG
These made my mouth water just reading about them. But then I can’t resist a custard tart – I was thinking only the other day I haven’t had one for ages (as I was gazing in the baker’s window). These are now on the “to do” list. Just like your pinwheel little pastries – I gave you a mention on my blog the other day.
Pleased you like the look of them. The photos were all that was left after 30 minutes. Definitely be making these again. GG
These are my go to tarts for when I want to make something great for a gathering or picnic. So delicious!
I think they will be for me too now. GG
Oh dear me, I can already tell that your blog is not going to be good for my waistline! :b These look amazing! They remind me of little Yorkshire puddings. I’m looking forward to trying out some of your delicious recipes once I’m a ‘lady of leisure’…sorry…I mean freelancer…
Lovely to meet you on Saturday, take care x
They look like yorkshires but they are sweet, sweet and vanillary. Let me know if you try out any of the recipes. GG
The whole Gap Year idea sounds like a fabulous one to me…not sure why I’ve never heard of it before? I wish I’d had the same opportunity to travel around like Glam Teen did. Lucky kid!
The kids do it just before going to college at 18 or just after finishing at around 21. The eldest Glam Teen paid for his own trips by working part time. The youngest wants to do the same. GG
these sound delicious! i’m totally wanting some right now!
They are very morish. GG
I love Portuguese tarts but haven’t made them in such a long time. I’m inspired.
Congratulations on the award.
Thank you. I just nipped over to take a look at your blog. Love the kitchen tips. Thanks for taking a look. GG
It sounds like your son had a wonderful holiday and saw and did so many things. What a great experience. I love Portuguese tarts. Your look very yummy xx
Sending them off travelling is always scary but the experiences they come back with make it well worth it. GG
They look delicious! They seem fairly easy to make too. I shall have to try them out.
Travelling is a wonderful way to broaden your mind and gain respect for other cultures. I was lucky to travel as a youngster and miss it so much now when I really want to run away!
Your Glam Teen is lucky to have had the experience and parents who encourage him.
They are very easy to make. In fact I’ve made another batch since this lot and they only lasted 10 minutes. GG
Yes Please ;-x
Lee, perhaps I’ll bring some with me the next time I see you. GG
I once had a pleasure to taste such a Portuguese tart and all thought was “so simple and yet so delicious!”. Yours look fabulous and I’m sure cinnamon brings an additional complexity (the one I had didn’t contain any cinnamon).
That’s it “so simple, yet so delicious.” You’re absolutely right. GG
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