A postcard from Porto!

Porto is a coastal city in the northwest of Portugal.  Aka Oporto; a pretty harbour built around the Douro River and known for its stately bridges and production of port wine.  Beautiful, ceramic tiles embellish the facades of many buildings as well as decorating benches, street signs and fountains. Typically blue and white with a splash of yellow they depict historical scenes, geometrical or floral designs that truly parade the Portuguese culture.

Porto is a heavenly setting to meander on a sunny afternoon. Soak up the cosmopolitan atmosphere and visit the trendy cafes that line the banks, partake in traditional, culinary delights such as salt cod balls and Portuguese custard tarts. Take advantage of the many wine tastings on offer and finish off with a tipple of port.


Felicidades!

                                                    Douro River.

                                                        Tram transport.

                                                      Red roof covent?

                                                      Capela do Senhorda Pedra.

                                                                       Port wine.

Santo Ildefonso Church.

                                                                    Street performers.

In the world kitchen. Pastéis de Nata!

 Pastéis de Nata otherwise known as Portuguese tarts. These rich, egg custard nestled in shatteringly crisp pastry are well worth the indulgence!

                          

Ingredients

2 tbs plain flour

160g castor sugar

3 egg yolks

1 egg

300ml milk

1 piece lemon rind

cooking spray

2 sheets ready-rolled frozen puff pastry (24cm x 24cm), thawed

METHOD

Preheat oven to 230C fan-forced (250C non-fan) and place the oven shelf at the top.

Sift the flour and sugar in a bowl. Beat the egg yolks and egg together in a medium-sized bowl. Set aside.

Heat the milk in a small saucepan with the lemon rind. When the milk comes to the boil, remove from heat and take out the rind. Add the flour and sugar to the pan and stir well until there are no lumps. Gradually mix the hot milk mixture into the eggs.

Rinse the saucepan and return the mixture to the heat. Cook over a gentle heat, stirring constantly, until the mixture thickens, about 8 minutes. Remove from heat and pour into a jug.

Use an 8cm round cutter to cut out the pastry. Place into muffin tins that have been well greased. The pastry will only come a third of the way up the sides. Use a fork to prick the bottom of the pastry all over. Pour in the custard almost to the top of the pastry.

Place in the top of the oven, towards the back, for maximum heat. Cook for about 12 minutes, until the custard is set and slightly browned at the edges. It will be puffed up and the pastry should be golden and cooked.

Remove from oven and serve warm.

Apreciar!