Portugese Egg Tart, or Pastel de nata, is a dessert originated from Portugal but also very popular in countries like Macau and Brazil. It has a crispy crust with creamy custard filling.
- Tart dough
- 1 kg cake flour
- 15g salt
- 560g water
- 800g butter
- 500g milk
- 500g whipping cream
- 250g sugar
- 15g cake flour
- 20 egg yolks
- To make dough, mix the flour, salt and water; then whip for 7-8 minutes. Keep in fridge for 1 hour.
- Remove dough from fridge and make into a puff pastry dough layer with butter; keep in fridge for three hours.
- Press the pastry dough to a thickness of 0.5-0.6cm, then roll it up as to a stick shape and place it back into the fridge.
- Cut the stick shape pastry into 3cm thick and place it in a egg tart mould.
- Heat up the milk, cream and sugar in a pot, add flour, butter and cook for two minutes. Allow to cool.
- Pour the egg yolk in the custard, mix it and put it into the tart mould. Bake in a 260 degree oven for around 20 minutes.