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Cranberry Pastel de Nata Recipe

Christmas Recipes

On Trend Cranberry Pastel De Nata

Add our deliciously seasonal Cranberries to this Pastel de Nata recipe, developed by our Chef Lawrence, to bring this popular Portuguese tart bang up to date for your festive celebrations!

Serve for breakfast on Christmas morning for a different start to your day!

Cranberry Pastel De Nata

Cranberry
Pastel de Nata

Prep Time = 30 minutes

Ingredients

  • 1 x 375g Sheet of Ready Made Butter Puff Pastry
  • 100g Sweetened Dried Cranberries
  • 400ml Whole Milk
  • 4 Egg Yolks
  • 80g Golden Caster Sugar
  • 20g Cornflour
  • 2mls Vanilla Essence
  • Optional Icing Sugar for Dusting

Method

  1. Roll the pastry into a spiral. Cut the roll into 4mm ‘discs’ (this should provide you with 12 discs/portions).
  2. Using your fingers, push the discs into a greased Yorkshire pudding tray to line each cavity. Add 6-7 cranberries to each one.
  3. Heat the milk in a saucepan and separately whisk the yolks, sugar, cornflour and vanilla essence together, until smooth.
  4. Add the egg mixture to the milk to make the custard, slowly heating until it thickens.
  5. Pour the custard into the pastry lined moulds, filling up to the 2/3rds level.
  6. Bake at maximum for 10 minutes until the custard is set and has lightly caramelised on the surface.
  7. Best served warm straight from the oven, with a light icing sugar dusting.
  8. Makes 12.

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