Tarte de Natas - Portuguese Fresh Cream Cake

Posted on June 3, 2008
Filed Under Food

A while ago, a reader asked me about this recipe and I’ve been looking for one to tempt the pallet ever since. But the recipes I came across just didn’t inspire, they needed a little something, a bit more dazzle than cream, gelatin and cookies. So I decided to venture on my own, take some old, add a dash of new and… Voila!

Fresh cream cake, with double chocolate cookie crust and White Port drunken strawberries…now we’re talking! As this was an experiment, I wasn’t really sure how it would turn out, but with ingredients like these…how wrong could it go?

The murmuring I heard, under the breath of my victims as they gave it a try was…”really, really nice” and “mmm, another slice”…and in no time, it disappeared. I should advise however, this cake does come with a Warning: NOT recommended for anyone on a diet, it could set you back weeks, but it’s sooo, sooo worth it!

We use a lot of cream in our desserts here in Portugal so hopefully no one confuses this with our more traditional ‘Pasties de Nata‘ that’s an entirely different animal to the Tarte de Nata (we really need to get more creative in naming things) this one does not use pastry and isn’t baked, it’s simply enjoyed fresh and as chilled as possible. Actually you could say, Tarte de Natas is the Portuguese version of Strawberry Shortcake, well my version anyway.

If you still like the idea of the plain version, simply minus the chocolate and substitute with plain digestive cookies.

Tarte de Natas

1lt Fresh cream, chilled
1 can sweetened condescend milk
10 sheets gelatin
1 Tbsp vanilla
200g Chocolate digestive cookies
2 Tbsps unsweetened cacao powder or 3oz melted dark chocolate
2 Tbsps unsalted butter, melted
2 Tbsps fine sugar

250-400g Fresh strawberries
White Port wine, to taste
1-2 Tbsp Fine sugar, to taste

Crust - Crush the cookies in food processor until they are fine and crumbly, add cacao power, melted butter, 1/2 the vanilla and sugar. In a medium bowl, blend together by hand until the mixture binds together if you put pressure on it. It should be just a tiny bit moist, not wet or sticky, if you squeeze some in your hand and it doesn’t just try to bind together its too dry and you can add a little bit more butter. If its sticky add a few more cookie crumbs. The cream filling will soften the crust so better on the dry than wet side. Once the mixture is ready, press into the bottom of a spring form pan, the same you would use for a cheesecake. Pat the mixture firmly into the bottom to coat the base and come up just above the lip of the bottom seam that joins bottom and side of pan. Then refrigerate until filling is ready. * Note: You can replace the cacao power with 3oz melted dark chocolate, but if you do, you can omit the butter.

Gelatin mixture- In a small sauce pan, pour 1/4 quantity of cream. On low heat gently warm cream in sauce pan, then add gelatin and mix until completely dissolved, turn off heat and set aside to cool slightly and until rest of filling is ready. *Note: Gelatin comes in a variety of forms and strengths in different countries, 10 sheets here equals to about 18 grams, in North America this might equal about 2 of the knorr gelatin envelopes. Good rule of thumb is to check a regional no bake cheesecake recipe, and adjust to similar quantities, to be safe add a little extra as cream tends to need a bit more.

Filling - in large bowl pour remaining cream, sweetened condensed milk and rest of vanilla. Beat cream mixture until incorporated, then add cooled but not set gelatin mixture. Beat until just slightly fully and pour into chilled and prepared spring form pan. Cover and place in coldest part of refrigerator overnight.

Drunken Strawberries - About 10 min before serving cake, slice strawberries into a bowl and add, port and sugar. Mix gently so not to bruise berries, and let stand until sugar has dissolved. Then serve cake with side of drunken strawberries, so good.

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If you can’t find White Port wine, traditional Port will also work fine. White was chosen as a lighter option, and so not to stain cake. This is a delicate cake due to the quantity of cream, so keep in mind it will need to be kept “cool” in a cool environment as much as possible; the other option is to serve it to a lager group, so it can be polished off in one sitting. Either way enjoy.

If you liked this article, you might also like these articles:

Bolo Rei - Portuguese Christmas Cake

Chocolate Truffles & Adventures

Chocolate Salami - Salame de Chocolate

Folar da Páscoa - Portuguese Easter Cake

Comments

4 Responses to “Tarte de Natas - Portuguese Fresh Cream Cake”

Andre Ribeirinho on June 3rd, 2008 6:14 pm

If this is the one I tried last time then I must say it was one of the best food sensations I have ever had!

Must. Get. Lots. More.
ana on June 4th, 2008 1:43 am

this sounds reaaaaally delicious!
Nuno Barreto on June 5th, 2008 1:14 pm

You spoiled it with chocolate…
Eddie on June 6th, 2008 12:46 pm

Ola,

If you love chocolate than this cake is really something,I’m trying not to make it again for a while. But if your not a chocolate fan like Nuno, use digestive cookies instead, it will still be very , very nice. :o)