Cheat's Chocolate Pasteis De Nata
Makes: 12
Ingredients
500g ready-rolled puff pastry
180ml cream
1 tsp NOMU Vanilla Paste
12 tsp demerara sugar
12 tsp NOMU Decadent Hot Chocolate
A pinch of NOMU Sweet Rub (optional)
A sprinkling of orange zest (optional)
Directions
Preheat your oven to 200°C and grease a standard 12-hole muffin tray.
Roll a sheet of puff pastry to ½ cm thickness and use a 10cm cookie cutter to cut out 12 circles. Press a circle into the base of each muffin hole to form a pastry shell.
Combine the cream with the Vanilla Paste. Using measuring spoons, place exactly 1 tablespoon of the cream mixture into each pastry shell, followed by 1 level teaspoon of light brown or demerara sugar and 1 teaspoon of NOMU Decadent Hot Chocolate pieces. An optional extra would be a generous pinch of NOMU Sweet Rub and/or a sprinkling of orange zest.
Bake for 20-30 minutes or until puffed up and very golden brown. If you take the tartlets out too soon, the pastry will not be crispy. Allow to cool before serving.
Ingredients
500g ready-rolled puff pastry
180ml cream
1 tsp NOMU Vanilla Paste
12 tsp demerara sugar
12 tsp NOMU Decadent Hot Chocolate
A pinch of NOMU Sweet Rub (optional)
A sprinkling of orange zest (optional)
Directions
Preheat your oven to 200°C and grease a standard 12-hole muffin tray.
Roll a sheet of puff pastry to ½ cm thickness and use a 10cm cookie cutter to cut out 12 circles. Press a circle into the base of each muffin hole to form a pastry shell.
Combine the cream with the Vanilla Paste. Using measuring spoons, place exactly 1 tablespoon of the cream mixture into each pastry shell, followed by 1 level teaspoon of light brown or demerara sugar and 1 teaspoon of NOMU Decadent Hot Chocolate pieces. An optional extra would be a generous pinch of NOMU Sweet Rub and/or a sprinkling of orange zest.
Bake for 20-30 minutes or until puffed up and very golden brown. If you take the tartlets out too soon, the pastry will not be crispy. Allow to cool before serving.
Ingredients
500g ready-rolled puff pastry
180ml cream
1 tsp NOMU Vanilla Paste
12 tsp demerara sugar
12 tsp NOMU Decadent Hot Chocolate
A pinch of NOMU Sweet Rub (optional)
A sprinkling of orange zest (optional)
Directions
Preheat your oven to 200°C and grease a standard 12-hole muffin tray.
Roll a sheet of puff pastry to ½ cm thickness and use a 10cm cookie cutter to cut out 12 circles. Press a circle into the base of each muffin hole to form a pastry shell.
Combine the cream with the Vanilla Paste. Using measuring spoons, place exactly 1 tablespoon of the cream mixture into each pastry shell, followed by 1 level teaspoon of light brown or demerara sugar and 1 teaspoon of NOMU Decadent Hot Chocolate pieces. An optional extra would be a generous pinch of NOMU Sweet Rub and/or a sprinkling of orange zest.
Bake for 20-30 minutes or until puffed up and very golden brown. If you take the tartlets out too soon, the pastry will not be crispy. Allow to cool before serving.
Ingredients
500g ready-rolled puff pastry
180ml cream
1 tsp NOMU Vanilla Paste
12 tsp demerara sugar
12 tsp NOMU Decadent Hot Chocolate
A pinch of NOMU Sweet Rub (optional)
A sprinkling of orange zest (optional)
Directions
Preheat your oven to 200°C and grease a standard 12-hole muffin tray.
Roll a sheet of puff pastry to ½ cm thickness and use a 10cm cookie cutter to cut out 12 circles. Press a circle into the base of each muffin hole to form a pastry shell.
Combine the cream with the Vanilla Paste. Using measuring spoons, place exactly 1 tablespoon of the cream mixture into each pastry shell, followed by 1 level teaspoon of light brown or demerara sugar and 1 teaspoon of NOMU Decadent Hot Chocolate pieces. An optional extra would be a generous pinch of NOMU Sweet Rub and/or a sprinkling of orange zest.
Bake for 20-30 minutes or until puffed up and very golden brown. If you take the tartlets out too soon, the pastry will not be crispy. Allow to cool before serving.
