Pastel de Nata - Chocolate
Made by hand in Portugal for us here at Cakesmiths, our wholesale Pastel de Nata range follows the traditional, centuries-old recipe, with a chocolate twist!
Each tart is filled with egg custard and finished with chocolate drops to give a smooth, creamy and chocolatey taste, surrounded with delicate, flaky pastry.
They're fully baked (no need for any baking) and can be enjoyed once defrosted. To serve up that 'fresh out of the oven' experience, you can simply place in a preheated oven at 180/200°C for 5 to 8 minutes and enjoy.
Each pack contains 60 individual tarts.
60 Individual Tarts
Sorry, we've baked the last of these. Don't worry, there's lots more to choose from!
Take a look.
Wholesale Pastel de Nata
Packaging Size: L32cm x W25cm x H16cm
Net weight: 3.90kg
Individual Tarts 60 per case
Product Info Approx 65g per tart
Best eaten within: 24 hours of defrost
Frozen shelf life: 180 days
Allergens: This Product Contains: Cereals containing Gluten, Milk, Wheat & Egg
Allergens handled in the bakery: Milk, Egg, Soya, Tree nuts, Cereals containing Gluten-Wheat, Oats, Barley, Rye, & Sulphites (source manufacturer may handle Peanuts).
Nutritional Data (per 100g)
Energy (KJ): 1259
Energy (Kcal): 301
Fat (g): 13.5
- of which saturates (g): 5.7
Carbohydrates (g): 39.7
- of which sugars (g): 27.3
Protein (g): 4.1
Salt (g): 0.4
Ingredients: MILK, sugar, water, WHEAT flour, margarine (partly hydrogenated palm oil, rapeseed oil, palm oil, water, salt, emulsifiers (sunflower lecithin, mono and diglycerides of fatty acids, polyglycerol esters of fatty acids), antioxidants (ascorbyl palminate, vitamin E), aroma, acidity regulator (citric acid), colour (beta-carotene)), EGG yolk, whole EGG, chocolate (sugar, hydrogenated and non-hydrogenated vegetable oils, fat-free cocoa powder, maize starch, milk serum, cocoa fibre, emulsifiers (sunflower lecithin, sorbitan tristearate), aroma), citric acid, potassium sorbate, corn starch, salt, vanilla.
For Allergens, including cereals containing gluten, see ingredients in BOLD