Portuguese Natas with port wine fruits

COOK TIME
75 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   For the filling, wash the lemon hot and peel the rind with a peeler as a spiral. Mix 200 g sugar, flour, egg yolk, cream and 1 pinch of salt in a saucepan until smooth. Add lemon zest. Bring to the boil briefly over medium heat while stirring; the egg cream must not be heated too much, otherwise the egg yolk will curdle. Bring to the boil briefly at only medium heat until the flour sets. Leave to cool.

2. 2

   Allow puff pastry slices to thaw side by side on the work surface for approx. 12 minutes at room temperature.

3. 3

   For the port wine sauce, caramelise 50 g sugar in a pot. Deglaze with port wine, bring to the boil and simmer at medium heat for about 6 minutes until the caramel has dissolved. Let it cool down.

4. 4

   Place the puff pastry slices on top of each other and press them firmly together. Roll out into a rectangle (approx. 15 x 25 cm) on a floured work surface. Roll up firmly from the short side. Form into a roll (approx. 4.5 cm Ø) with moistened hands. Cut the roll into 12 slices (each approx. 2 cm wide).

5. 5

   Grease twelve troughs of a muffin tray. Place 1 slice of dough in each trough. Rinse hands with cold water and press the dough flat with your fingers first, then pull it up to the edge of the cups and press it down firmly (press the dough from the inside outwards so that it becomes evenly thick in all places). If necessary, moisten your fingers again in between to prevent the dough from sticking.

6. 6

   Remove the lemon zest from the pudding cream and spread the cream evenly in the dough hollows. Bake in the preheated oven (electric cooker: 250 °C/circulating air: 230 °C/gas: see manufacturer) for approx. 10 minutes until the surface of the Natas lightly caramelises.

7. 7

   For the port wine fruit, wash, clean and halve the strawberries. Wash, halve, stone and cut the apricots into slices. Add fruits to the port wine sauce and marinate in it for about 20 minutes.

8. 8

   Let Natas cool down. Remove from the troughs. Let her cool down. Dust with icing sugar and serve with the fruits.

Nutrition Facts

KCAL
470 kcal

CARBS
42 g

FATS
28 g

PROTEINS
6 g