I worried that the custard would be set but the pastry not cooked, and that is exactly what happened the first time around. It was a super thin custard with milk, egg yolks and a cooked sugar syrup, and it was baked at 500-550 F! I could understand a version of puff pastry being cooked that high, but no baked custard I'd ever seen has been cooked at that temperature. The dough was rolled into a spiral and pressed into pans.
It was a laminated dough but with soft, mushy butter. Several of the instructions on Leite's Culinaria struck me as unusual. My goals were reasonable: I just wanted a yummy, blistering custard tart that I could use as a vehicle for the aromatic, sweet and nutty ube. He had gone to the source, tried his best and didn't get as far as he would have liked. My attempts at making these began with David Leite's recipe on Leite's Culinaria. The recipe is a trade secret of the Lisbon bakery, and while a couple of tips have slipped out, the bakery is so protective about it, the makers may lean on exaggerations to keep anyone from figuring out their methods. And by source, I mean Fabrica de Pasteis de Belem in Lisbon, where the pastries originated and where their secrets are kept under lock and key. Look up #pasteisdenata on Instagram and you'll see what I mean.įull disclosure, I have never had these tarts from the source. I've been hearing about the tarts for a while now, but of late they have been flooding my consciousness. There were so many things I wanted to make with ube, but finally, I limited myself to whoopie pies and a version of the Portuguese egg tarts, which are trending. (Photo courtesy of the Institute of Culinary Education)
#PURPLE SWEET TART SHOT PLUS#
Penny experiments with ube powder, jam and extract, plus an Okinawan sweet potato. Not true ube, this is the one fresh purple sweet potato that can be found easily in New York City grocery stores. I procured the extract and the powder, and for good measure, I wanted to throw in something fresh so I included the Okinawan sweet potato in the mix. While some may love it spread on toast, the ube jam isn't the right choice for a recipe where ube is the star. The jam is made from the fresh yam but has sugar added and a somewhat grainy and gummy texture. The powder has a gorgeous lavender color, while the extract is a super dark, vivid purple.
A staple in the Philippines, it's very hard to find in the U.S., fresh or in season.įorms of ube that can be easily found online are powdered, jam and extract.
#PURPLE SWEET TART SHOT FULL#
And it's full of fiber and vitamin A, so it's good for you. It's much sweeter than your average sweet potato and has a super nutty aroma that took me by surprise when I first encountered it. The fresh tuber has a gorgeous deep tone of a pinkish purple, which changes as heat and moisture are applied. Ube is a purple yam native to Asia and the Philippines. So when I saw these gorgeous shades of purple, I was even more impressed by the natural method causing the color: using ube. While it may be the color of kings, purple is not the color of food artists. Once, after covering three tiers of cake in purple in The Art of Cake Decorating course at the Institute of Culinary Education, a pastry student came back the next day to find each of them a different shade of blue. It gets muddy when you try to mix your own shade and it famously fades. It's never truly purple but rather tones of blue or gray, or something else completely. Students always want to use it, but it always lets them down. Recently I started to notice gorgeous purple dessert treats creeping along my Instagram feed: ice cream, cupcakes, doughnuts and cakes. Some believe the secret to success is riding trends, but I believe it's keeping one step ahead and innovating as much as possible. As a chef and business owner, it's important to keep up with what is happening in the pastry world. This exploit began as I pondered current trends in pastry. And by win, I mean, feel proud enough of the product that I can share it with you. Now I'm immersed and I'm not giving up until I win. We get something in our minds and we can't let go. Find your culinary voice™ at their campuses in New York City & Los Angeles.Īs I write, I'm part way through my fifth go at Portuguese custard tarts or pasteis de nata.
#PURPLE SWEET TART SHOT PRO#
These pro tips and recipes are from the Institute of Culinary Education.
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