The second that I realised that Pasteis de Nata were going to be a technical challenge on The Great British Bake Off I was over the moon. Earlier this year I spent a long weekend in Porto with my two best friends, and we ate a lot of Portuguese Custard Tarts in a quest to find the best in the city, so I really felt prepared for the challenge of making them.
The best parts of a Pasteis de Nata are the flaky layers, the just set wobble in the middle and the toasty caramalised spots on the top. My attempt certainly had layers, but they weren’t as crispy as I would have liked, I think because I poured in the custard before it had fully cooled. The distinctive swirly bottoms looked pretty good though, which means the lamination was there!
We also discovered whilst in Porto that the best way to eat to Nata is with a sprinkle of icing sugar and a sprinkle of cinnamon – right up my street and I can’t recommend it enough. I’ll definitely be making Portuguese Custard Tarts again to try and recapture the fantastic time I had in Porto, and because they’re delicious!
I followed the recipe from The Great British Bake Off website.