The Bake Off Bake Along || Pastry Week – Pastéis de Nata

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This week, I’m seriously proud of my pastéis de nata #bakeoffbakealong technical challenge!

Although most people may not have heard of a “natas” as they’re affectionately known, I have a friend who adores them, and therefore I’ve been made very aware of their presence in the past!

However, an egg custard tart isn’t usually my bag. Until this weekend I’d never even made confectioners custard from scratch, always option for the delicious taste of Bird’s! As my mum used to describe, the sweet custard powder, sugar and dash of milk mix you make up to then stir into hot milk was “nectar of the Gods”. I digress…

This week’s episode was actually a bit boring. I don’t know why, it just felt a bit flat. Stacey should definitely have gone as well, over Julia. That was unfair judging! I still love cheeky chappy Liam, and Sophie and Kate combined make for a badass stunt woman and blacksmith. I don’t know who I actually want to win though, so it’s all open from here.

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This weekend alone I actually ended up making two types of egg custard from scratch – one for crème brulees (if you remember way back when in 2015, my crème bru-lakes were a disaster, but fear no more, I have conquered them!) and a slightly different custard for the pastéis de nata. The subtle difference was less cream, but the addition of cornflour. And the obvious rough puff pastry cases.

Seeing as I was baking for the majority of yesterday afternoon, I had the time to whip up the custard, which was relatively simple in the end. Leaving it to cool I got on with my other bakes and makes (no less than a chicken curry, my first batch of cider apple butter, onion bahjis and an army of mini meringues (how else is one supposed to use up SEVEN egg whites from the rejects of egg custard?!)

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The pastry also seemed to turn out ok, learning from the bakers mistakes in the episode, I can definitely see why they got confused by which way to roll. My disks weren’t perfectly round, but once in the tins looks pretty acceptable, then once spooned with the custardy mix, into the oven they went. As ever, my preference was this BBC Food recipe.

Before they were nearly done, I thought I’d made a major mistake. The custard had risen way above the crunchy pastry and domed on the top. I hadn’t really considered the fact it would sink back down once out of the oven. The bit I was most keen to get correct was the signature browned top and though these photos taken at 10pm might make them look overdone, I can assure you I was relieved that none of them burnt!

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Would I make pastéis de nata again?

Definitely!

For a technical I can see why if you’d never eaten them they’d be pretty confusing, but in reality they actually weren’t too difficult, and I was really pleased with the swirly bottomed results! My fears of scrambled egg were quashed and as a fancy looking quick and simple afternoon treat, I really enjoyed baking them.

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  • Yours look perfect! I think you would have won the technical with these! x

    • *Blushes* thanks Amanda! I genuinely don’t know why the baking gods were on my side this week, I expected some sort of pastry disaster but everything went quite smoothly! xxx

  • These look brilliant! Definitely show worthy with that caramelised brown top and that perfect swirl too!! x

    • You’re too kind! I think the top caramelised well because the custard bubbled up whilst it was in the oven and was closest to the heat of the oven. I had one with my lunch today and it was so tasty! Have you ever tried one before? xxx

  • I’d probably bite your hand off for one of these right now! They look so, so delicious xx

    • Haha thanks! I actually posted a couple to a friend at lunch time, if only I’d have known you could have had your own care package! 😉 xxx

  • They look delicious! I was also surprised to see the custard pop up, but all seemed under control. I took mine out when they started getting the black patches, which is the perfect sign :)

    • I feel like I checked mine and they were still pale, went off for barely 5 mins and came back just in time! Apparently the best bit is the nicely caramelised top! :) xxx

  • Annabel Bland Sewry

    I tried yesterday and they were thoroughly disgraceful! Tasted OK I think (they didn’t last long on the plate so i’ll take it!) but were more like a custard biscuit. Think my puff needs some work! Super impressed with your beauties … may need to try again! <3 xxx

    • Oh no! Still, I’d rather a great tasting biscuit than a rubbish tasting puff! 😉 Which recipe did you use? xxxx

  • They look soooo good! I love these tarts too! x

    • Me too!! I’m not a huge fan of an egg custard tart but natas are scrummy! Though saying that, not many people have ever come across them I’ve found! xxx

  • Wow these look incredible! I may have to try making… mainly because I’ve never had one before!!

    • You should, if you follow the recipe I used it was actually pretty simple (some of the other bake alongers seemed to have weird and wonderfully faffy custard which seemed a lot more complex!) xxx

  • Ohh man these look so tasty! I need to give these a go, I’m not sure I’d be good at the pastry as it really isn’t my forte, so i’ll take your word for it that they aren’t *that* tricky to make! xx

    Lynsey || One More Slice

    • Rough puff takes a long time and is a bit frustrating, so whilst it worked – hooray – I could probably not bother next time and just buy a sheet of ready-rolled puff! Then they’d be super easy-ish! xxx

  • yes, julia was robbed! definitely robbed, she didn’t deserve to go this week at all. i definitely want Liam to win because i have him in my office sweepstake haha!

    these look gorgeous!

    katie. xx lacoconoire.com

    • Amazing, I think you have a reasonable chance, he keeps coming back better and better each week! I now majorly regret not doing an office sweepstake – did you choose them out of a hat or have a choice? xxx

  • These are adorable!

    Chloe | Mojichlo

  • Cate in the Kitchen

    THESE ARE AMAZING!! Also lol-ing at creme bru-lakes..

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