Tarte de Natas

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This beloved Portuguese dessert Tarte de Natas brings all the creamy indulgence of the famous *pastéis de nata* into a simpler tart form you can easily whip up at home. It’s quick, it’s sweet, and it’s absolutely addictive. If you love learning about Portuguese food while learning the language, keep reading and discover this sweet piece of our culinary culture.

Table Of Contents
  1. Ingredientes – 12 Doses | Ingredients – 12 Portions
  2. Preparação | Preparation

Ingredientes – 12 Doses | Ingredients – 12 Portions

  • 1 lata de leite condensado (1 tin of sweetened condensed milk)
  • 3 embalagens de natas para bater (3 cartons of whipping cream)
  • 7 folhas de gelatina (7 sheets of gelatine)
  • 10 bolachas tipo Maria (10 Maria biscuits)

Preparação | Preparation

1 – Tritura as bolachas tipo Maria até obteres uma espécie de areia grossa. (Crush the Maria biscuits until you get a crumb texture.)

2 – Hidrata as folhas de gelatina em água fria, separadas, durante 5 minutos. (Soak the gelatine sheets in cold water for 5 minutes.)

3 – Escorre bem as folhas e dissolve-as em 2 colheres de sopa de água quente, mexendo até ficarem completamente dissolvidas. (Drain the gelatine sheets well and dissolve them in 2 tablespoons of hot water, stirring until fully dissolved.)

4 – Bate as natas frias até ficarem espessas tipo chantilly. (Whip the cold cream until thick and fluffy.)

5 – Junta o leite condensado, aos poucos, às natas, e continua a bater. (Gradually add the condensed milk to the whipped cream, continuing to whisk.)

6 – Adiciona a gelatina dissolvida já arrefecida e bate mais um pouco até a mistura estar firme. (Add the cooled gelatine and beat a little more until the mixture is firm.)

7 – Coloca metade das bolachas trituradas no fundo de uma forma de aro amovível. (Spread half of the biscuit crumbs over the base of a springform tin.)

8 – Verte a mistura das natas por cima e cobre com o resto das bolachas trituradas. (Pour the whipped cream mixture on top and sprinkle with the remaining crushed biscuits.)

9 – Leva ao frigorífico cerca de 5 horas até solidificar. (Chill in the fridge for around 5 hours until set.)

Nota: Se preferires, podes congelar a tarte e retirar 5 minutos antes de servir. (Tip: You can also freeze the tart and take it out 5 minutes before serving.)

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