Portuguese Desserts!

by Puneet Gambhir

            The Portuguese are infamous for their ‘sweet-tooth’.  Their specialties include some two-hundred distinct types of pastries.  The national fetish with sweets dates back to Moorish occupation in the 15^th and 16^th centuries when sugar cane was planted in Madeira.  During the 17^th and 18^th centuries, convents became famous breeding grounds for pastries, as reflected in the names of their sweet creations:  “toucinho do céu” - heaven's lard or “barriga de freiras” - nun's belly.

     Among the best egg paste pastries ate the “ovos moles” (originally from Aveiro).  These little desserts can be found in tiny shells, complementing tarts and pies or decorating cakes.  Often times they are sprinkled with cinnamon and grated walnut or almond.  The endless varieties of “pão de ló” – light sponge cake and “palha Abrantes” – golden thin strings of egg yolk based paste can’t help but to dazzle dessert tables. 

Recipe for Pasties De Nata
 (Portuguese Custard Tarts)

500 g flour
300 g water
10 g salt
400 g margarine appropriate for pastries

Work the flour with water and salt.  Make a ball and cut it in the shape of a cross.  Pull the four sides outwards (forming a 4 point star).  Place the margarine in the centre and grab the points upwards (mixing the margarine).  With a pastry roller, extend the mixture until up to 40x15-cm. Fold 1x3 side (simple fold).  Wait 10 minutes and fold again.  Fold 1x4 (book fold).  Wait 10 minutes.  Extend the mixture until it gets a thickness of + or - 4 mm.  Sprinkle with water in all its extension.  Roll it like a tort and with a diameter of + or - 4 cm.  Cut it in round slices 1 cm thick and place them in the containers.  Wait 10 minutes.  Wet your thumb with water, press the centre of the round slice, and push the mixture to the top of the container. 

Custard cream (difficult):

1/2 liter skim milk
70 g flour (no raising powder)
5 g cornflour (Maizena - cornstarch)
1/2 liter sugar syrup
5 egg yolks
1 egg
Vanilla (a bit)

To prepare the sugar syrup: 1 kg sugar, 1/2 liter boiling water.

Dissolve the flour and the corn flour in part of the milk, approx.  1 dl, boil the remaining of the milk.  Pour it over the flour and mix energetically so that it does not crumble. Add the sugar syrup bit by bit, always stirring.  Add the yolks and the egg.

Cook at approx. 350F for about 8 minutes, not more.