Many hours of gaming
Beer made by students from Biological Engineering (IST). Now that is investing in the future! That's my beer!The pastéis de Nata de Belém still the best, Lisboa, Portugal. The first recipe for the tarts seems to have come from the Jerónimos Monastery in Belém, four miles west of central Lisbon. Monks and nuns needed egg whites to starch their clothes and selling custard tarts was a good way of using up the leftover yolks. When monasteries across Portugal were closed in the liberal movement of the 1820s and ’30s, the monks sold the recipe to a nearby sugar refinery. Since 1837, the Antiga Confeitaria de Belém has been the only place where you can buy genuine pastéis de Belém – it makes up to 20,000 a day. RECIPE: SIMPLE VERSION (MAKES 12 TARTS) YOU’LL NEED 400g - puff pastry dough 5 un - egg yolks 250ml - single cream 5 tbsp - granulated sugar vanilla essence (optional) Make the custard filling by combining the sugar, egg yolks and cream, and heating the mixture in a bain-marie. Keep stirring as the water boils until the mix thickens to a custard consistency. Allow the custard to cool down while you prepare the pastry. Cut the dough into 12 equal pieces about 11⁄2cm thick. Take a greased muffin tray and massage the dough evenly into each hollow to shape the pieces into cups. Pour the cooled custard (mixed with a few drops of vanilla essence if you wish) into each cup and put the tray into a pre-heated oven at 290°C (or as high as it will go below that). Bake for about 15 minutes until the pastry is golden and the custard turns dark brown in patches. Enjoy hot or cold. |
AuthorMota Lopes Archives
January 2015
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