How To Make Portuguese Egg Tart | Pastel de Nata Recipe 葡式蛋撻
Flaky tart crust filled with a smooth, creamy and sweet caramelized custard filling
How To Make Portuguese Egg Tart | Pastel de Nata Recipe 葡式蛋撻
Today we will learn how to make egg tarts! Instead of the traditional Chinese egg tarts. We will be making the Macau-style pastel de nata/ Portuguese egg tarts.
What ArePortuguese Egg Tarts 葡式蛋挞
Portuguese egg tarts, also known as Pastel de Nata, Macau Egg Tarts. The Macau-style egg tart has a caramelized browned top. The crust is buttery, flaky, and crispy.
What is the difference between Hong Kong Style Egg Tart And Portuguese Egg Tarts
The Chinese egg tarts use a shortcrust, while the Portuguese egg tarts use a puff pastry for the crust. And the custard from the Portuguese egg tarts are caramelized on top.
We will learn how to make our homemade puff pastry for these Macau egg tarts and how to make Portuguese egg tart filling.
Scroll down to check out the ingredients needed for the Portuguese Egg Tarts with step by step instructions! (づ｡◕‿‿◕｡)づ
Portuguese Egg Tart | 葡式蛋挞
Portuguese Egg Tart Ingredients
Egg Tart Filling:
✿ 180 Milliliters Milk
✿ 200 Grams Heavy Whipping Cream
✿ 60 Grams Sugar
✿ 3 Egg Yolk
✿ 1 Egg
Egg Tart Crust
✿ 170 Grams Butter
✿ 6 - 7 Tablespoons Ice Water
✿ 175 Grams Flour
✿ ¼ Teaspoon Salt
Portuguese Egg Tart INSTRUCTIONS | Click here for the recipe video
Pastry Dough
Make Pastry Dough.
Start Layering
Fold Dough To Make Layers.
Refrigerate Dough
Refrigerate Dough Until Cool.
Tart Shell
Divide The Dough.
Mold
Place In Mold.
Prepare Filling
Make Egg Custard Filling.
Fill Egg Tarts
Bake
Serve
Remove From Mold And Serve!
Mix flour and butter with your hands until crumbly *You could also use a food processor.
Slowly add cold water. Mix and knead until dough comes together. Don't over knead. *There should be pieces of butter showing. This will make the crust flaky. Press dough together. Cover with plastic film. Shape into a rectangle. Refrigerate for 30 minutes.
Laminate the dough 1.Three folds 2.Three folds 3.Three folds 4.Four folds
Three folds: Roll dough out lengthwise. Fold top just past the middle. Fold bottom over it. to turn it into 3 layers. Refrigerate for 20 minutes. Repeat for step 2 and 3.
Four folds: Roll dough out lengthwise. Fold top and bottom to the middle. Then fold it double to make it into 4. Refrigerate for 30 - 60 minutes before use.
Roll dough out into a big square about 2 -3 mm thick . Tightly roll the dough up into a log. Cover and refrigerate for 30 min.
Cut in 12 equal disks Roll each piece about 2 - 3 mm thick.
*Bigger than the egg tart mold.
Press the dough in the mold until it covers all sides. Freeze for 30 Min.
Let's make the filling! Add all the ingredients to a bowl. Mix until combined. Strain the mixture.
Pour in filling. Preheat oven 475F. Place egg tart in the oven. Turn down heat to 450F
Bake for 30 min - Turning tray halfway.
Transfer to a cooling rack. Cool down a little before serving.
Enjoy! ✿◕ ‿ ◕✿
TIPS & NOTES
✿ When making the puff pastry make sure the dough is cold every time you roll it out. If it get too warm the butter will melt into the dough and it won’t turn out flaky.
✿ If the dough is too hard to roll out leave it for about 5 min at room temperature.
✿ This recipe is enough for +/- 16 small egg tarts and +/- 12 big egg tarts.
✿ Portuguese egg tarts are the most yummy on the same day, fresh out of the oven, while warm!
Did you make this recipe?
If you made this recipe make a picture and hastag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! ✿◕ ‿ ◕✿
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