University of Aveiro ‘exports’ custard tarts – Science Today

The problem has now been solved by the Chemistry Department (FD), University of Aveiro, who developed a custard tart that can be frozen after it’s done and be consumed anywhere in the world, as if it was just done, after one minute in the microwave. More, researchers from UA developed in less calories than the traditional pastel cream.

Alvaro Santos Pereira poked an opportunity in cream puffs

“The cream puffs made that currently exist in the market, if subject to freezing and reheating in a microwave oven, get a different texture the traditional pastel and cream with a crispy puff pastry not “, says Manuel António Coimbra, researcher at the DQ. The coordinator of the team – composed by Rita Bastos and Elisabete Coelho – reveals that this was developed based on the incorporation of a food-based ingredient polysaccharides, which was added to the puff pastry and custard cream

. “This ingredient yielded a product that can be frozen and reheated in the microwave oven, preserving the characteristics of the traditional pastel de nata” , says Manuel António Coimbra. Nutritionally, said the investigator, “The addition of the polysaccharides in the formulation led to an increased dietary fiber content and a decrease in fat, resulting in a pasty cream with only 184 calories less than Traditional “.

Partnership with the company Mealfood

So in Portugal and China …

The pastel de nata prepares to be sold as a frozen product and fully made, just one minute of heating in a microwave oven to be savored. “With this new product, consumers can enjoy all the flavor and quality of a traditional pastel de nata at any time of day from the comfort of your home” , guarantees Manuel António Coimbra. Plus, with the new recipe “will be possible to export and expand markets for this product typically Portuguese with preservation of its features sui generis .”

The recipe, says Manuel António Coimbra, was developed at the request of Mealfood “in the know-how of master pastry chef Francisco Santos that company joined the Science University.” After six months of work, the pastel de nata is already a patent made and consumers can find them on the market soon.