Pasteis de Nata aka Portuguese Tarts

This simple tart is a popular street food, ready to purchase fresh from the oven in all Portuguese pastelarias (pastry shops) and padarias (bakeries).  

We have to be eternally grateful for this little beauties to medieval portuguese monks, who used egg whites to starch their clothes. With leftover egg yolks they produced amazing sweet confections, such as this flaky battery shell filled with homemade vanilla custard, Pastel de Nata. 

Today the lovely team from SG COURT will be enjoying them with coffee. 

bake your own?

After years of living abroad I do realise we have an extremely strong bread culture in Poland. Poles know what a good bread should taste like - slightly acidic taste, chewy crumb, malty smelling crust. Still very few have experienced the process of baking it. To be honest, we only need some flour, water and salt, if making your own sourdough/leaven, if not we might need some yeast.

Nothing else.

Good bread needs time, therefore its easy to incorporate the whole process into your working day.
Are you interested?  

                           
 
 
Po latach spędzonych za granicą, zdaję sobie sprawę jak bardzo silną kulturę chleba mamy w Polsce. Polacy wiedzą, jak dobre pieczywo powinno smakować - lekko kwaśny smak,  miekkie wnetrze, słodowy zapach chrupiacej skórki. Wciąż, niewielu doświadczyło procesu pieczenia chleba.  Tak naprawde potrzeba nam tylko maki, wody, soli jesli robimy wlasny starter, ewentualnie drozdzy.  

Nic wiecej. 

Dobry chleb potrzebuje czasu, wiec latwo jest wplesc caly process rosniecia w dzien pracy.  
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