GIANT BROWN BUTTER AND CEREAL PASTEL DE NATA

Easter weekend is upon us, and if you need a delicious dessert to serve, I’ve got you covered with my Giant Brown Butter Cereal Pastel de Nata.

I love the biscuity, cereal, nostalgic, creamy flavoured custard with melt in the mouth flaky puff pastry. Add a scoop of vanilla ice cream and a sprinkling of homemade candied cornflakes for extra crunch. It’s really delicious and a total showstopper.

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GIANT BROWN BUTTER AND

CEREAL PASTEL DE NATA

SERVES 8// PREP 3 HRS + COOKS IN 30 - 40 MINS// NOT SO TRICKY

Ingredients

• 150 g cornflakes

• 750 ml whole milk

• 7 large egg yolks

• 350 g caster sugar

• 50 g cornflour

• 1 tsp vanilla paste or 2 tsp vanilla extract

• Pinch of salt

• 100 g unsalted butter

• 320 g ready-rolled puff pastry

• Salt, to taste

For the buttery caramel cornflakes,

• 70 g cornflakes

• 15 g butter

• 1 tsp sugar

To serve

• Vanilla ice cream

METHOD

1. Preheat the oven to 160°C.

2. Spread 150 g cornflakes on a baking tray and roast until golden and toasty.

3. Transfer to a bowl, pour over 750 ml milk, cover, and chill in the fridge for 3 hours.

4. Line a 23cm springform tin with the puff pastry.

5. Prick the base with a fork, line with parchment, and fill with baking beans.

6. Bake at 180°C for 20–25 mins. Remove beans and paper, then bake 5–10 mins more until golden.

7. Melt the butter in a saucepan over medium heat until deep golden and nutty.

8. Strain the cereal milk through a fine sieve. Discard soggy cornflakes.

9. Combine half the brown butter with 350 ml cereal milk in a saucepan. Heat gently until steaming, then remove from heat. Keep remaining butter warm.

10. Whisk 7 egg yolks and 350 g sugar until fluffy. Sift in 50 g cornflour and mix well.

11. Slowly pour warm milk into the yolks, whisking constantly. Milk should be warm, not hot.

12. Strain back into the saucepan and cook over low–medium heat until thick like double cream. Stir in vanilla and salt.

13. Remove from heat and whisk in reserved brown butter until glossy.

14. Pour custard into the pastry case and bake at 180°C until top is golden and centre slightly wobbly, around 30 mins.

15. Let the tart cool slightly before slicing.

16. For the topping, melt the butter in a pan, add 1 tsp sugar and a pinch of salt.

17. Stir in 70 g cornflakes until golden and caramelised.

18. Spread on a tray lined with parchment to crisp.

19. Slice tart slightly warm, serve with vanilla ice cream, and scatter buttery caramel cornflakes on top.