Pastel de Nata are a style of tart from Portugal featuring a puff pastry crust and an egg custard filling baked at a high ...

They’re made of shortcrust pastry with a creamy egg custard filling and dusted with nutmeg. They can be made as small, bite-sized tarts or larger tarts for slicing and sharing, like a classic treacle ...

Let it cool completely. Assembling: * On tart base, add spread prepared custard and refrigerate for 10 minutes. * Add and spread evenly prepared strawberry filling and refrigerate until chilled.

Among the winners in North America are New York City's Le Bernardin by chef Eric Ripert, voted best restaurant, and Los ...

Line a tart tin (or tins), with a removable base and ... Bake at 180°C for 35 minutes. When the custard is set and the apples are fully cooked, brush generously with apricot glaze and serve ...

Crispy, creamy, flaky, fluffy and fresh are the buzzwords Victoria’s bakers use to describe the perfect vanilla slice.

Continue to stir the custard mixture until it comes to the boil, then remove from the heat and cover the surface with cling film. (This prevents a skin from forming on the custard.) Roll out the ...

Heat oven to 180C and butter a 20 to 25cm wide tart tin. Roll the pastry to a ... Set aside until needed. For the custard, mix eggs and sugar until well combined and set aside while you prepare ...

The Portuguese custard tart is a Lisbon classic, and where to find the best is hotly debated by locals and visitors alike. As the winner of the Best Pastel de Nata 2024 competition is announced, we ...

Sael is another hit for Jason Atherton, with one of those menus that reads so well and then delivers the goods.

The new food menu is “not going to change the world”, but we bet it’ll be good. Head into the refreshed Darlinghurst digs ...