Join me as I bake through the Great British Bake Off.
Pastéis de nata, or Portuguese egg tarts, are a national treasure and a symbol of Portugal's culinary heritage. These tasty little morsels are distinguished by their flaky puff pastry crust and soft, smooth custard filling. Paul Hollywood's recipe offers a shortcut by using rough puff pastry.
From the time custard was invented, this magical, golden concoction of eggs, milk and sugar has been intimately tied to pastry, as the name is derived from the French crouste (for "crust") and the Anglo-Norman crustarde, meaning "tart or pie with a crust." These custard tarts feature a simple, sweet short-crust pastry, with the addition of a small amount of ground almonds for a nutty flavor and added crunch. Done right, the custard should come out smooth and creamy, and the crust should be nicely browned (no soggy bottoms!).
