Try these delicious cheat’s pastéis de nata
Some baking recipes are, let’s be honest, just too complicated to try at home. Not this one. Lusting after some pastéis de nata? Try this cheat’s version. It’s the perfect holiday dessert or treat, and can be made with mostly pantry staples…
Ingredients:
- 320 g flour
- 1 t salt
- 4 T icing sugar
- 225 g cold butter, cubed
- 2-3 T ice-cold water
- 1x 500ml tub Woolworths Fresh Vanilla Bean Custard
- 1 x 350 g bag Woolworths Frozen Berry Medley
- 2 T honey
Method:
- To make the sweet shortcrust, combine flour, salt and icing sugar. Massage the butter into flour mix; work it through with your fingers until it resembles breadcrumbs.
- Add water and bring dough together in a round, flat disk. Cling-wrap and chill in fridge for at least 30 minutes.
- Roll the pastry out on a floured surface to 1cm thick. Cut out circles (12cm diameter) with a cup or small bowl. Place the pastry circles into a mini muffin tin. Prick the base of the pastry with a fork and cool in fridge before baking.
- Blind bake for 5-8 minutes on the lowest oven rack; remove and leave to cool slightly.
- Pour Woolworths Fresh Vanilla Bean Custard for the filling in and bake for 10-15 minutes on lowest oven rack until the custard forms a skin and is almost set but is still slightly wobbly. Very important: leave to cool for at least 2 hours so the custard filling has a chance to set again.
- Meanwhile, add Woolworths Frozen Berry Medley166 to a baking tray and drizzle with honey. Roast for 5-10 minutes until juicy and warm. Leave to cool before spooning over custard tarts to serve. If you like your syrup slightly thicker, simply drain the excess berry juice and simmer the juice in a pan. Add a spoonful or two of sugar, and allow to simmer until slightly thickened.
Feeling inspired?