Portuguese Custard Tarts
These, with a fresh fruit salad, are all that’s needed for a summer dessert. Ice cream too if you like, why not.
Portuguese custard tarts. Or pasteis de nata.
I buy them at the Universal Bakery (where the photo was taken) at 3815 Rupert St. near 22nd Ave. Or the Fortuna Bakery at 4240 Hastings St. in Burnaby Heights. Neither have web sites, too busy baking.
I suppose you could make them. People do, the Internet is filled with recipes, none of which I’ve tried so no recommendations. But if you have one, let me know.
It’s a matter of preparing the custard (lots of egg yolks, cream, and stirring) and puff pastry. Then there’s the finish, which is so much a part of these tarts. Getting the brown/burnt wrinkly skin would mean some careful broiling at the end. And I believe that’s better achieved in a hot bakery oven with no broiling. That oven would also would explain the crisp flaky pastry.
But I can manage the fruit salad – no bananas or apples. Was reading an old Fine Cooking magazine and they too recommend texture harmony. Though they went so far as to segregate berries from soft fruit, which seemed a little designer for me.
Raspberries, blueberries, peaches, apricots, melon with nothing more than time to meld is what I wait for all winter. And so it’s here. With the tarts from down the road.