Cascais Chatas — Cláudia Silva Mataloto and Marco Ferreira’s Formula
Cascais FoodLab publishes this contemporary creation from Receitas de Reis e Pescadores: thin pastry in boat moulds, Rocha pear as purée and pieces, almonds, kaffir lime, lemon, Carcavelos wine and seaweed dried until crisp. The municipal recipe preserves its essential quantities and temperatures but leaves the dough rest, wine quantity, reduction duration and final baking time open; those gaps remain explicit.
- Yields
- Serves 4, as published; number of tarts not stated
- Prep
- Not stated; includes an unquantified chilled rest and seaweed hydration
- Cook
- Not stated; includes 20 minutes for the seaweed, plus syrup, pear and final baking with no published duration
Ingredients
- 250 g / 8.8 oz Type 55 wheat flour
- 100 g / 3.5 oz Salted butter, for the pastry
- 90 ml / 3 fl oz Water for the pastry
- 10 g / 0.35 oz Mixed seaweed, including sea lettuce
- 200 g / 7.1 oz Sugar for the syrup
- 200 g / 7.1 oz, as published Water for the syrup
- 4 Kaffir lime leaves
- 1 Lemon; the method uses two strips of peel
- 80 g / 2.8 oz Ground almonds
- 1 kg / 2.2 lb Rocha pears
- 3 tablespoons Sugar for the sautéed pears
- as needed; amount not stated Carcavelos wine
- as needed; the source says ‘a little’ Cold water for hydrating the seaweed
- as needed; amount not stated Butter for greasing the moulds
- 1 sheet for the seaweed tray Baking parchment
Method
Combine the flour, 100 g / 3.5 oz salted butter and 90 ml / 3 fl oz water. Knead to a uniform dough and rest it in the refrigerator; the source gives no duration.
Hydrate the seaweed in a little cold water for an unstated time. Line a tray with baking parchment and heat the oven to 150°C / 300°F.
Cook the 200 g / 7.1 oz sugar and 200 g / 7.1 oz water until the syrup reaches 110°C / 230°F. Pass the hydrated seaweed through the syrup, remove it, drain thoroughly in a sieve and separate it as much as possible on the tray. Bake at 150°C / 300°F for 20 minutes and reserve.
Add the four kaffir lime leaves and two strips of lemon peel to the same syrup. Boil for ‘a little’, as the source states. Stir in the ground, sieved almonds, add 600 g / 21.2 oz peeled chopped pear, and reduce without caramelising. Blend to a purée.
Peel and chop the remaining 400 g / 14.1 oz pear. Sauté it with the three tablespoons of sugar. When it begins to caramelise, deglaze with as much Carcavelos wine as needed; the source gives no volume.
Heat the oven to 160°C / 320°F. Roll the pastry very thinly and use it to line boat-shaped moulds greased with butter. Place a layer of purée and a layer of sautéed pear in each, lightly swirling them together with a spoon. Bake until the pastry looks golden; the source gives no duration.
Leave to cool, turn out, and decorate each Chata with the reserved crisp seaweed.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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