It has the same ingredients as the French one (flour, water, salt, and butter), but a completely different method for putting it together. The only thing that works for the pastel de nata is Portuguese puff. So I spent two weeks making tarts (my coworkers didn’t seem to mind very much), either with store-bought puff pastry, puff pastry shells, pie dough, rough puff… you get the point. Over in Portugal, bakeries there make a dough called massa folhada, Portugal’s equivalent to France’s puff pastry ( pâte feuilletée) and hand press them into individual pastel de nata pans that are baked in 800° ovens to get those flaky layers and the brûléed tops. When I started my quest to re-create this custardy treat, I wanted to make it as easy for the home cook as possible. (Macanese tarts look very similar to pastel de nata but are usually less sweet, more eggy, and often the crust is made with lard.) Portuguese colonists brought pastel de nata to Macau, and over the years it has evolved into its own particular tart influenced by the British custard tarts that were brought over to Hong Kong. Steps 3-4: In a separate saucepan, whisk the milk, flour, and salt together until well combined. Combine the sugar, water, vanilla extract, lemon zest, and cinnamon stick in a saucepan and cook at a medium heat until a thermometer reads 220F (100C). But just to be clear, these aren’t the same Portuguese tarts you’d find in an Chinese bakery. Steps 1-2: Begin by making a sugar syrup. Its creamy sweet custard is perfumed with cinnamon, vanilla, or lemon, baked in a shatteringly crisp pastry shell, and eaten by the dozen all over the world. One of the most beloved of the holy yolk-based Portuguese desserts (and there are many) is the pastel de nata. So they did what any sensible, waste-fearing people would do, they made desserts.
In one chapter, Anna Ling Kaye traces their history (buy it! read it!), which begins with the 16th century Portuguese nuns who used egg whites to “starch” their habits and had, as you would imagine, a growing surplus of egg yolks. When I was tracing the origins of one of our favorite dim sum desserts-Portuguese egg tarts-I read Rachel Khong’s fascinating All About Eggs, which came out earlier this year. The tarts are done when the top is slightly charred.Sometimes my recipe research leads to nuns. Fill up to 75% full.īake in a preheated oven of 200 C/390 F for 40 - 50 mins. When the custard has rested for 4 hours, fill up your prepared tart shell with the custard. Refrigerate for 15 mins before filling with the custard. Cut discs with a round cutter that is slightly larger than your tart mould. Roll your puff pastry dough to 5 mm thickness. When done, refrigerate the puff pastry dough for 30 mins before using.įlour your work surface. Repeat rolling into rectangle and folding the dough 3 more times. Now, the oil dough is sandwiched in between the water dough. There isnt a specific size that you need to achieve as long as it is thin and rectangular. Fold the excess water dough on top of the oil dough. The steps To make the Portuguese egg tart pastry, roll the dough into a large thin rectangle. Place the oil dough square on top of the rolled water dough.
Roll into a rectangle that is double the size of the oil dough. Refrigerate for at least 30 mins.įlour your work surface. Add more flour if the dough is too soft.įlatten into a square in between 2 sheets of cling film. In a bowl, mix egg and water into the flour to form a water dough. Refrigerate for at least 30 mins.Ġ3 Next, prepare the water dough. Flatten into a square in between 2 sheets of cling film.
In a bowl, cut the butter into the flour using a pastry cutter or a knife to form an oil dough. Rest the mixture in the refrigerator for at least 4 hours.Ġ2 Prepare the oil dough first. 63 g (4 1/4 tbsp) egg yolk Ġ1 In a bowl, stir all the ingredients for the custard together using a spatula.
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