Pasteis de nata
If you find yourself in Lisbon, you cannot pass up on pastéis de nata. These custard tarts are a variation on the pastéis de Belém, which are exclusively available at Rua de Belém 84 in the city. Pastéis de Belém are still made according to a secret recipe of the monks of the Jerónimos monastery dating back to 1837. However, pastéis de nata can be found at every bakery throughout Lisbon and elsewhere in Portugal. Can’t wait to try them? Why not make them yourself on your Big Green Egg? For the tastiest results, allow the custard filling to rest for a day before baking these delicious sweet pastries on your kamado. It requires a bit of patience, but the end result is well worth the wait!
INGREDIENTS
Puff pastry cases
2 rolls of fresh puff pastry (270 g each)
Soft butter, for greasing
Custard
1 organic orange
1 organic lime
1 cinnamon stick
150 ml water
250 g sugar
65 g flour, plus extra for dusting
250 ml whole milk
5 egg yolks
Garnish
Cinnamon, for dusting
Icing sugar, for dusting
IN ADVANCE
For the custard, peel 3 strips of orange zest and 3 strips of lime zest with a peeler (you will not use the fruit itself). Break the cinnamon stick in half. Bring the water, orange peel, lime peel, cinnamon stick and sugar to the boil. Reduce the heat and let the sugar syrup simmer for about 1 minute.
Remove from the heat and let the sugar syrup stand for a few minutes to allow the flavours to infuse.
Strain the sugar syrup. In a saucepan, stir the flour into the milk and heat until smooth and thickened. Gradually stir in the sugar syrup. Place the pan in ice water and stir until cooled.
Mix the egg yolks into the cooled milk mixture and strain the custard. Cover and refrigerate for 24 hours.
METHOD
Light the charcoal in the Big Green Egg. Using the convEGGtor and Stainless Steel Grid, heat to 220°C.
For the puff pastry cases, unwrap the puff pastry rolls and remove the baking paper. Reroll each pastry from the narrowest side and cut each roll into 10 equal slices. Grease 20 pastéis de nata moulds with butter, dust with flour and shake off any excess. Press a slice of puff pastry into each mould.
Place the Baking Stone on the grid and preheat for 10 minutes. Divide the custard between the moulds.
Place the moulds on the baking stone, close the EGG lid and bake the pastéis de nata for 20-25 minutes until golden brown and cooked.
Remove the pastéis de nata from the EGG, let them cool slightly, dust with cinnamon and icing sugar, and serve.
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