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Waterloo ‘Pastel de nata’

The simplicity of this tartlet is deceptive; it’s super delicious. This Pastel de nata is made with Waterloo cheese, a semi-soft cheese made from unpasteurized Guernsey cow’s milk, most reminiscent of a camembert.

Creation by Tom Booton, The Grill by Tom Booton, The Dorchester Hotel, London, UK.

Makes 1700g.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Egg
  • Gluten
  • Pescetarian

Ingredients

1000
g
milk
110
g
flour
200
g
sugar
as needed
salt
250
g
Waterloo cheese, cut in pieces
140
g
egg yolk
as needed
puff pastry, sheets
as needed
chutney
as needed
Waterloo cheese

Scale recipe

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