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Bake Portuguese custard tarts

First suggested by Moot 2025 United Kingdom Contingent
Mix, bake and try this sweet Portuguese treat!

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You’ll need

  • Something to protect surfaces (for example, newspaper or tablecloths)
  • Oven
  • Pans
  • Knives
  • Kitchen scales
  • Protective equipment, such as heatproof gloves
  • First aid kit, including for burns
  • A way to extinguish the fire, such as a fire blanket or fire extinguisher
  • Rolling pins
  • Whisks
  • Muffin tins
  • Wire cooling rack

Before you begin 

  • Use the safety checklist to help you plan and risk assess your activity. There's also more guidance to help you carry out your risk assessment, including examples.
  • Make sure all young people and adults involved in the activity know how to take part safely.
  • Make sure you’ll have enough adult helpers. You may need some parents and carers to help. 

The World Scout Moot is a global event for Scouts and Guides aged 18 to 25. It's held every four years in different countries, bringing young people together to make new friends, discover new cultures and enjoy exciting adventures.

The next Moot will be held in Portugal in 2025. The event has three parts: a semi-independent expedition, a large camp with Scouts from around the world and a special experience after the main event. Portugal’s a beautiful country in Southern Europe, known for its fascinating history, stunning beaches and warm weather. This year’s participants will have the chance to explore Lisbon’s historic streets, relax by the sea and take part in outdoor activities, such as hiking and surfing.

Learn more about the 16th World Scout Moot. 

  • Take a look at our guidance on food preparation. 
  • You could run our kitchen hygiene activities before this session.
  • Always have a hand washing station, washing hands regularly throughout this activity, and taking extra hygiene precautions when handling food. If you're using gloves to prepare food, treat them like your hands. Wash any gloves before using them and in between if necessary.
  • Spray and wipe down all working surfaces and tables with anti-bacterial spray before and after use, and wash any equipment you’re using in hot soapy water.
  • Take extra hygiene precautions when handling raw meat, such as regular hand washing.
  • Keep raw and ready-to-eat foods separate, having separate equipment for raw and cooked meat, and washing up equipment as soon as it's been used. 
  • Make sure food is properly cooked before you serve it. Always cut through poultry and meat to make sure it's fully cooked, especially when barbecuing food. Make sure it's cooked slowly and thoroughly, and not just done on the outside.
  • Always follow cooking instructions and never use food past its use-by date. 
  • Keep food out of the fridge for the shortest time possible. 
  • At the start of this activity, remind everyone of kitchen or indoor cooking safety rules and how to act safely. Always tie hair back, tuck in neckers and loose clothing, and wear closed toe shoes. Take a look at our kitchen safety tips. 
  • You may want to run a demonstration on how to use the equipment safely, such as for cooking or chopping ingredients. You could use our kitchen safety activities before this session. 
  • Make sure any cooking equipment or heat sources, such as ovens and hobs, always have adult supervision, including during free time and arrival times. If anyone struggles with sensing danger, you should consider providing extra adult supervision. This could be especially helpful at unstructured times, such as breaks or waiting to cook. 
  • Remind everyone to keep their fingers away from any knives. You may want to use blunt, child-friendly knives, or you could also have ingredients pre-chopped. 
  • If you’re using a gas stove, tabletop hob plates or a mini oven, make sure it’s on a stable heat proof surface and in a clear and open area, with plenty of ventilation. Gas appliances and sources can increase risk of carbon monoxide exposure. Take a look at our guidance on different cooking methods and carbon monoxide. 
  • You may want to put child-safe locks on cupboard doors to prevent access by young people, especially for cupboards containing matches, cleaning products or chemicals. 
  • People can work in small groups or as a whole group to bake or cook. Each group should have adult supervision. 
  • You may want to be in groups, but everyone to use the same cooking source, rather than having each group have their own. 
  • You may wish for groups to make or prepare the ingredients in a wider, more spacious area, then invite each group into the kitchen to cook one at a time.  
  • Remember the groups not using the kitchen or cooking will still need to be supervised, always following the Yellow Card.  
  • Make sure you have all the ingredients ready. You may want to pre-chop or pre-measure some activities. 

 

Planning and setting up this activity

  • Remember to give a safety briefing for the cooking equipment and methods you’re using. You may wish to demonstrate the methods or activity before you all start cooking. 

Ingredients

  • 1 pack ready-rolled puff pastry
  • 300ml whole milk
  • 200ml double cream
  • 150g caster sugar
  • 6 large egg yolks
  • 2 tablespoon plain flour
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick
  • Zest of 1 lemon 

Serves: 12 

Prep time: 30 mins 

Cook time: 20 mins 

  • Preheat the oven to 220°C/200°C fan/Gas Mark 7.
  • Put out any tables you might use, along with ingredients, copies of the recipe and equipment.
  • Thawed filo or puff pastry must be covered with a clean damp tea towel to stop it drying out. 
  • Make sure there’s a responsible adult to manage the cooking sources, such as the oven and hob. This should be separate to people who are supervising young people or leading other activities. You can restrict access to the kitchen or cooking source to one group at a time, while everyone else prepares their ingredients in another supervised area. Always follow the Yellow Card. 

Running this activity 

  1. Gather everyone together and explain that you’re going to make Portuguese tarts, also known as Pastel de nata. The were first made by monks in Lisbon over 200 years ago using leftover egg yolks. It’s a crispy pastry shell that’s filled with creamy custard. They're now a popular treat in Portugal and around the world. 
  2. Ask everyone to wash their hands, then get into pairs or small groups. Each group should collect the ingredients and equipment, then find a space. You may want to provide printed copies of the recipe.
  3. Roll out the puff pastry.  
  4. Use a cutter or a knife (with adult supervision) to cut it into 12 equal pieces.  
  5. Press each piece into a greased muffin tin, making sure the sides are covered.  
  6. Put the tray in the fridge to chill. 
  7. While the pastry chills, make the custard. Pour 300ml whole milk and 200ml double cream into a saucepan. Add 1 cinnamon stick and the zest of 1 lemon. With adult help or supervision, heat it gently until it’s warm, but not boiling.  
  8. In a separate bowl, whisk together 6 egg yolks, 150g sugar and 2 tablespoons of flour. Mix it until it looks smooth. 
  9. With adult supervision, slowly pour the warm milk mixture into the egg mixture, whisking all the time. Pour it back into the pan and heat it gently, stirring constantly until it gets thicker.  
  10. Carefully remove the cinnamon stick, then add 1 teaspoon of vanilla. 
  11. Take the pastry cases out of the fridge.  
  12. Carefully pour the custard into each one until they’re about ¾ full. 
  13. Bake in a preheated oven at 220°C/200°C fan/Gas Mark 7 for 15 to 20 minutes.  
  14. Once cooked, carefully remove them from the oven and turn it off. The tops should be golden and a little bit darker in spots - that’s how they’re meant to look! 
  15. Let the tarts cool for a few minutes before eating. You can sprinkle some icing sugar or raspberries. 

Reflection

This activity was all about learning new baking skills while having fun and working together. It gave everyone a chance to try different tasks, from measuring and mixing to filling and decorating the tarts. How did it feel when you saw the tarts come together? Were there any moments that were tricky or challenging? Whether making the custard from scratch or using shortcuts like ready-made pastry or custard, we explored patience, creativity, and problem-solving. Did the tarts taste how you expected them to? Were they as sweet and creamy as you imagined? 

Safety

All activities must be safely managed. You must complete a thorough risk assessment and take appropriate steps to reduce risk. Use the safety checklist to help you plan and risk assess your activity. Always get approval for the activity, and have suitable supervision and an InTouch process.

You must run your activities in line with the Safeguarding Code of Conduct for Adults (Yellow Card) and report any concerns to the UK HQ Safeguarding Team.

Hot items and hot water

Kettles, cookers and microwave ovens produce a lot of heat by the very nature of them. Caution is needed when in contact with items that have been heated and young people should use them under adult supervision. Use on a suitable surface, protecting it if necessary. Never leave hot items unattended and make sure there’s a nearby first aid kit, with items to treat burns/scalds.

Carbon Monoxide

Carbon monoxide (CO) is a serious risk, so make sure you cook or use appliances in a properly ventilated area. If you need a sheltered cooking area, consider an open sided gazebo, dining shelter or a marquee that has sufficient air circulation and ventilation. Take a look at our further guidance on carbon monoxide. 

Food

Remember to check for allergies, eating problems, fasting or dietary requirements and adjust the recipe as needed. Make sure you’ve suitable areas for storing and preparing food and avoid cross contamination of different foods. Take a look at our guidance on food safety and hygiene.

Fires and stoves

Make sure anyone using fires and stoves is doing so safely. Check that the equipment and area are suitable and have plenty of ventilation. Follow the gas safety guidance. Have a safe way to extinguish the fire in an emergency.

Cooking

Teach young people how to use cooking equipment safely. Supervise them appropriately throughout. Make sure it’s safe to use and follow manufacturers’ guidelines for use.

Sharp objects

Teach young people how to use sharp objects safely. Supervise them appropriately throughout. Store all sharp objects securely, out of the reach of young people.

  • To make this activity easier, you could prepare and chill the pastry before the session. You could use ready-made custard or pre-measure the ingredients too.
  • To make this activity harder, you could try making your own puff pastry. For an extra challenge, you could try adding different flavours, such as lemon zest. 
  • Check for allergies, intolerances, medical conditions, eating disorders, food sensitivities or dietary needs. Adjust ingredients as needed and avoid cross-contamination by using separate boards, utensils, and equipment. If unsure, ask the young person and their parents or carers, or ask the adult directly if it’s a volunteer.
  • Some people may not like certain textures or tastes - and that’s OK. No one has to use or try ingredients they’re uncomfortable with. Try to find an alternative if needed.
  • Cooking has lots of different jobs, so people can work alone, in pairs, or in groups. Let them choose roles they’re comfortable with, like measuring, stirring, or chopping.
  • Make equipment easier to use by offering things like tearing instead of cutting, easy-grip peelers, or funnels. Pre-chopping or pre-measuring can help too.
  • Cooking can be noisy and smelly, which might feel overwhelming. Offer ear defenders, let people take breaks, and try to contain smells and noise in one space. You could also do loud jobs, like blending, before everyone arrives.
  • Cooking can be done standing up or sitting down.

All Scout activities should be inclusive and accessible.

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If you enjoyed this activity, try one of our other Moot 2025 activities.