Pasteis de Nata, Tant Sannie style

The Portuguese influence on South African cooking and food culture is substantial, and it spans much further than simply peri-peri and prego. The Portuguese were the first Europeans to sail to our shores and set foot on South African soil in the 15th century. They brought with them their talents for flavouring with spices and their techniques of roasting and marinating, blending them with local African cuisine and ingredients to produce unique spicy dishes. Something that hasn't enjoyed a lot of the limelight until recently however, is sweet treats with Portuguese roots. One of Portugal's best known desserts has to be Pasteis de Nata. Our very own milk tart is said to have drawn inspiration from this traditional Portuguese custard tart, only with more milk. But, the consistency and the sprinkle of cinnamon on top is a unique South African spin. In this recipe we combine the best of both desserts using the delicious new Tant Sannie se Melktert liqueur. Light and creamy, not too sweet or rich, this is the perfect tea-time treat. And super quick and simple to make, so give it go!

Ingredients

  • 1 whole large egg
  • 2 large egg yolks
  • 2 tablespoons corn flour
  • 115 g golden caster sugar
  • 250 ml full cream milk
  • 100 ml Tant Sannie se Melktert liqueur
  • 1 tablespoon vanilla extract
  • 1 sheet ready-rolled puff pastry
  • cinnamon to taste

METHOD

Lightly grease a 12 hole muffin pan and pre-heat oven to 200 degrees C. Put egg, yolks, sugar & cornflour in a saucepan and mix well together then gradually add the milk and Tant Sannie se Melktert liqueur until mixture is well mixed and smooth. Place pan on medium heat and stir constantly until mixture is thick and comes to the boil. Remove pan from heat and stir in vanilla extract. Put custard in a glass/ceramic bowl to cool and cover with cling film or baking paper to prevent skin forming.

Meanwhile, sprinkle the pastry sheet with cinnamon to taste, divide into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even-sized rounds. Roll each round into a disc (about 10 cm) and press the pastry discs into the muffin pan. Spoon in the cooled custard and bake for 20-25 minutes until golden on top. Leave to cool in the pan for 5 minutes. Can be eaten warm or at room temperature.

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As Tant Sannie would say, “Life just got Lip Lek Lekker ” with the first-ever release of Tant Sannie se recipe / resepte book.

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