portuguese custard tarts mary berry
portuguese custard tarts mary berry
I. Introduction
Mary Berry is a well-loved figure in British cooking who has inspired home cooks for many years with her easy-to-follow recipes and classic techniques. Her friendly personality and knowledge have made her a household name, especially for comfort food. One of her famous recipes is the Portuguese custard tarts, or “Pastéis de Nata.” These tasty treats are popular for their flaky crust and creamy filling. This recipe not only has a rich history but also includes some helpful nutrition facts and a vegan version for those who want an alternative.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry is known for her focus on using great ingredients. Her take on Portuguese custard tarts shows this idea by using fresh eggs, good milk, and real vanilla. The history of Pastéis de Nata goes back to the 18th century in Portugal, particularly connected to the Jerónimos Monastery in Lisbon. The monks made these pastries to use up leftover egg yolks, which was common in many old recipes. Over time, they became a popular Portuguese snack, with different versions popping up around the world.
Mary Berry’s recipe respects the history of the dish while adding her own special twist. She makes sure that the tarts not only taste traditional but also appeal to modern tastes.
III. Notices on Ingredients & Equipment
Ingredients:
- For the Pastry:
- 250g all-purpose flour
- 125g unsalted butter, chilled and diced
- 1/4 tsp salt
- 60ml cold water
- For the Custard Filling:
- 300ml whole milk
- 100ml double cream
- 100g sugar
- 6 large egg yolks
- 1 tsp vanilla extract
- 1 tbsp cornflour
Equipment:
- Rolling pin
- 12-hole muffin tin
- Mixing bowls
- Whisk
- Saucepan
- Fine sieve
IV. Recipe Instruction
Step 1: Prepare the Pastry
Mix the Dry Ingredients: In a mixing bowl, combine 250g all-purpose flour and 1/4 tsp salt.
Add Butter: Add 125g chilled diced butter and rub it into the flour until it resembles breadcrumbs.
Add Water: Gradually add 60ml cold water, mixing until the dough comes together.
