This treat has it's roots in Portugal... but our simplified use of ready made puff pastry which we enhance with chocolate and pistachio makes it super Sorted! Served with personalised coffee it's a true winner.
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200 g puff pastry
1 handful dark chocolate, grated
1 handful pistachio nuts, blitzed up
1 tbsp icing sugar
1 egg white
300 ml whole milk
300 ml double cream
1 vanilla pod
120 g caster sugar
1 tsp ground nutmeg
2 pinches icing sugar for dusting
Preheat The Oven
Preheat the oven to 200ºC.
Scatter Over The 'fillings'
Roll out the puff pastry into a large, thin square.
Scatter over the grated chocolate, pistachio dust and icing sugar in an even layer.
Press down into the pastry.
Fold And Reroll The Pastry
Fold two opposite sides of pastry to meet in the middle, then turn 90º and do the same thing, then fold in half.
Roll the pastry out again on a floured surface and cut out circles, around 15cm diameter.
Turn 6 ramekins upside down on a tray, brush with a little oil and drape the circles of pastry circles over each.
Bake the pastry in the oven for 15 minutes with a tray on top to weigh them down.
Seal The Shells
Remove the pastry cases, turn them over and brush egg white into the inside to seal.
Return to the oven for 2 minutes, then remove the pastry from the tray to cool.
Lower The Oven Temperature
Lower the oven temperature to 180ºC.
Make The Custard
Heat the milk, cream and vanilla pod in a small saucepan until just boiling.
Whisk the eggs with the sugar until pale.
Pour the hot milk over the egg mixture whilst whisking.
Pour Into The Shells
Arrange the pastry shells on a baking tray.
Transfer the custard into the pastry shells to fill ¾ up.
Bake for 15 minutes.
Remove from the oven when the custard is just set, but with a wobble and allow to cool.
Dust over a little icing sugar and extra pistachio dust just before serving with coffee.
Makes 4 large ones