Pastéis de Nata
After mostly baking cakes and cupcakes recently, I really missed making pastry
Ingredients
Directions
- 1
Make pastry (sorry didn’t film this bit!). in standmixer with dough hook, combine flour, salt and water to form dough. flour work surface and roughly shape dough in a square. cover with cling film and rest for 10mins.
- 2
Dust surface with plenty of flour, roll dough out 40x40cm, brush off excess flour, and spread ⅓ of very soft butter on ⅔ of dough. then use scraper to fold dough in thirds (fold unbuttered section in first).
- 3
Repeat step 2. Then roll dough out 45x50cm, trim edges, brush off excess flour and spread remaining ⅓ of butter all over. roll dough into a tight log. cut in half, cover with cling film and freeze for 1.5hrs.
- 4
Make custard mixture. mix egg yolks and sugar until well combined. then whisk in cornflour, then warm milk. strain mixture, cover and then refrigerate while doing next steps.
- 5
With one half of pastry dough, cut into 12. place each piece in cupcake tin and mould each pastry (if pastry too hard, leave for 15mins or until softens a bit). cover and refrigerate for 15mins.
- 6
Then pour custard mixture into each pastry tart.
- 7
Bake at 220°C (fan) for 25mins.
Notes
•sorry guys didn’t film making the pastry part, making it required my full attention LOL but you can refer to “How to make pastéis de nata” on YouTube by @cupcakejemma for the puff pastry recipe. •this pastry dough recipe makes 24 egg tarts in total. if making just 12 egg tarts, you can leave the other half of dough in freezer and use within one month. •tried lower and higher temps before when baking egg tarts, and found baking at 220°C was a good middle ground. but if tops of egg tarts not blistering after 20mins in oven, increase temp to 250°C for remaining 5mins.
