Bunch of fat tarts

I’m just back from an eight-day hike in Portugal, and as much as I’d love to report that the hiking has rendered me a svelte imitation of my former self… well, it hasn’t. Reason? I blame the Portuguese egg tarts. Pastéis de nata – that’s what they’re called in the local lingo. It means “pure custardy evil in a warm pastry cup”.

Pastel de nata1

If you’re an Australian who, like me, grew up on a steady diet of custard tarts (usually ordered together with a sausage roll and a chocolate milk – the holy trinity of the Aussie bakery), you’ll understand why I couldn’t resist them in Portugal. It has to be said, though, the Portuguese version of the tart makes ours seem kind of… flabby. Nothing can beat the crisp, wafer-thin layers of a pastel de nata, or those glistening black spots of caramelisation. If the psychologists had used these things in the Stanford marshmallow experiment, the kids would’ve opted for immediate gratification every time. Continue reading