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Description

Mix, bake and try this sweet Portuguese treat!

https://www.scouts.org.uk/activities/bake-portuguese-custard-tarts/

Resources

Something to protect surfaces (for example, newspaper or tablecloths)
Oven
Pans
Knives
Kitchen scales
Protective equipment, such as heatproof gloves
First aid kit, including for burns
A way to extinguish the fire, such as a fire blanket or fire extinguisher
Rolling pins
Whisks
Muffin tins
Wire cooling rack

Ingredients
1 pack ready-rolled puff pastry
300ml whole milk
200ml double cream
150g caster sugar
6 large egg yolks
2 tablespoon plain flour
1 teaspoon vanilla extract
1 cinnamon stick
Zest of 1 lemon

Instructions

Serves: 12

Prep time: 30 mins

Cook time: 20 mins

Preheat the oven to 220°C/200°C fan/Gas Mark 7.
Put out any tables you might use, along with ingredients, copies of the recipe and equipment.
Thawed filo or puff pastry must be covered with a clean damp tea towel to stop it drying out.
Make sure there’s a responsible adult to manage the cooking sources, such as the oven and hob. This should be separate to people who are supervising young people or leading other activities. You can restrict access to the kitchen or cooking source to one group at a time, while everyone else prepares their ingredients in another supervised area. Always follow the Yellow Card.
Running this activity
Gather everyone together and explain that you’re going to make Portuguese tarts, also known as Pastel de nata. The were first made by monks in Lisbon over 200 years ago using leftover egg yolks. It’s a crispy pastry shell that’s filled with creamy custard. They're now a popular treat in Portugal and around the world.
Ask everyone to wash their hands, then get into pairs or small groups. Each group should collect the ingredients and equipment, then find a space. You may want to provide printed copies of the recipe.
Roll out the puff pastry.
Use a cutter or a knife (with adult supervision) to cut it into 12 equal pieces.
Press each piece into a greased muffin tin, making sure the sides are covered.
Put the tray in the fridge to chill.
While the pastry chills, make the custard. Pour 300ml whole milk and 200ml double cream into a saucepan. Add 1 cinnamon stick and the zest of 1 lemon. With adult help or supervision, heat it gently until it’s warm, but not boiling.
In a separate bowl, whisk together 6 egg yolks, 150g sugar and 2 tablespoons of flour. Mix it until it looks smooth.
With adult supervision, slowly pour the warm milk mixture into the egg mixture, whisking all the time. Pour it back into the pan and heat it gently, stirring constantly until it gets thicker.
Carefully remove the cinnamon stick, then add 1 teaspoon of vanilla.
Take the pastry cases out of the fridge.
Carefully pour the custard into each one until they’re about ¾ full.
Bake in a preheated oven at 220°C/200°C fan/Gas Mark 7 for 15 to 20 minutes.
Once cooked, carefully remove them from the oven and turn it off. The tops should be golden and a little bit darker in spots - that’s how they’re meant to look!
Let the tarts cool for a few minutes before eating. You can sprinkle some icing sugar or raspberries.

Tags

• cooking indoors
• Moot

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