How to Make Pastel de Nata┃Portuguese egg tarts Tart Pastel de nata

Mix 200 grams flour and 3 grams salt in a small bowl.

Add 100 ml water and mix slowly to combine all ingredients.

Knead the dough for 4-5 minutes until it becomes elastic and strong.

Cover the dough and refrigerate for 15 minutes to rest.

Dust the table with flour and roll the dough into a rectangular shape (30 by 20 cm).

Take butter out of the fridge to soften for 2 hours.

Spread a light layer of butter on two-thirds of the dough using a wooden spoon.

Fold the dough to maintain a rectangular shape and roll it out again.

Refrigerate the folded dough for 15-20 minutes.

Roll the dough again and perform a double fold, spreading a light layer of butter over the entire surface.

Roll the dough tightly to create layers and cover it, refrigerating overnight or for a minimum of 6 hours.

In a pot, combine 100 grams sugar, 60 ml water, and the skin of one lemon, and boil for 1 minute.

In another pot, combine 400 ml water, a pinch of salt, and 45 grams flour, stirring over medium heat until it becomes a light béchamel (about 4-5 minutes).

Let the béchamel cool to room temperature, then add the syrup.

Mix in 6 egg yolks, 400 ml fresh milk, and 45 grams butter, then strain to avoid lumps.

After chilling the mixture for 6 hours or overnight, take it out and roll the dough into 2 cm high pieces.

Shape the dough into tiny shells (2-3 mm thickness) in metal molds.

Fill the shells with the mixture, leaving about 2 cm space at the top.

Preheat the oven to 230°C for 15 minutes before baking.

Bake at 230°C for 18 minutes.

Equipment Needed

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