Great British Bake Off 2017 pastry week recipe – how to make the pasteis de nata from Paul Hollywood’s technical challenge

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THE sixth episode of Bake Off marks Pastry Week with contestants tasked by Paul Hollywood with making pasteis de nata.

Paul tells the bakers that “things can go wrong from the very beginning” with this technical challenge. But how do you make pasteis de nata? Here’s one of Paul’s recipes.

 Paul tasked the bakers with making pasteis de nata (file photo)

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Paul tasked the bakers with making pasteis de nata (file photo)

How can I make pasteis de nata?

According to Paul Hollywood’s How To Bake book, here’s how to make his version of the Portuguese custard tarts.

You will need:

300g (1 sheet) ready-made puff pastry

Butter for greasing

Flour for dusting

For the egg custard filling:

90g caster sugar

2 medium egg yolks, and 1 egg white

20g cornflour

Pinch of salt

350ml full-fat milk

Vanilla pod

1 cinnamon stick

40g unsalted butter

To finish:

Icing sugar for dusting

 Paul tells the bakers that 'things can go wrong from the very beginning' with this technical challenge

Paul tells the bakers that ‘things can go wrong from the very beginning’ with this technical challenge

Method:

First make the custard.

Whisk 60g of the sugar, the egg yolks, cornflour and salt together in a bowl until smoothly combined, and set aside.

Put the milk into a large heavy-based pan with the vanilla and cinnamon stick.

Bring to the boil, before removing from the heat.

Pour a quarter of the hot milk into the egg mixture, whisking as you go.

Return this mixture to the rest of the milk in the pan.

Put back over a gentle heat and cook, stirring continuously, until the custard becomes thick.

Immediately take off the heat and beat for a minute to get rid of any lumps.

Pass through a sieve into a bowl before adding in the butter and stirring to melt.

Lay a disc of baking parchment on the surface of the custard to stop a skin forming.

Leave to cool.

Pre-heat the oven to 200C/Gas mark 6.

Line the pastry cases with a square of baking parchment and weigh down.

Bake for 8 to 10 mins, then remove the paper and return to the oven for a couple of minutes to dry.

Set aside to cool. Lower the oven setting to 160C/Gas mark 2.

Whisk the egg white in a clean bowl until they form stiff peaks, then gradually add and whisk in the rest of the caster sugar.

Gently fold this mixture into the cooled custard.

Pour the custard mixture into the pastry cases until they are around three quarters filled.

Bake the tarts for around 25 mins – or until the pastry is cooked and the custard is puffed up.

Dust with icing sugar to serve.

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