It negates the need for any lamination (of the traditional) method and the reason why I am happy to roll with this method is because the pastry of the Pastel de Nata is not as puffy as regular puff pastry. Talking about the crust, the inspiration of making this pastry comes from how strudels and roti prata, are made. And you may find that there is quite a bit more salt in it than you may expect, it is because the salt balances the sweetness of the custard so do not try to dial back on the salt. The tart itself contains no sugar as the sugar will cause the shell to burn. Trying to balance, this, along with the shells and the mixture being creamy and stable was not easy but well worth the result. 70% or higher is perfect, so when faced with this overly sweet treat, I had to find a way to scale back yet allow for the caramelisation to occur. Lastly, as a warning, this tart is definitely sweet but I have tried my best to scale back on the sugar and contains significantly less sugar that some of the recipes you may find floating around.Īs much as I love desserts I am more of a dark chocolate over milk chocolate kind of girl. None of the low fat stuff here my friends. So the filling for this uses both cream and milk. I mean, if we are looking for creamy fillings, then we may as well go big or go home. To add to that, I wanted an extra creamy filling. But what that means is that the final custard isn’t quite as soft. To counteract this, many recipes calls for a whole lot more flour to help stabilize the mixture. Because of the tarts being baked at a high heat, you’ll often find that the filling will start to split. I was in search of a smooth creamy filling that would contrast the flaky crisp crust and boy was that search harder than expected. It took me many many tries and if you follow my stories on instagram you would see the pain of it all □ It definitely leans away from the Macau style tart that I hear is silkier in texture, and whilst I do plan on sharing a variation of the tart we will be starting with this creamier version. So how about we just call it a variation that I love which doesn’t fall into any category in particular but rather a mixture of them all? As for which style it is to be exact… it’s a tough call. Well, this particular recipe creates a creamy and soft custard tart with a nice blistered top and buttery flaky crust. ![]() There is the Portuguese traditional Pastel de Nata, then there is the “Portuguese-style” Macau Pastel de Nata, and finally there is Pasteis de Belem which claims to be it’s own entity whose recipe is kept secret and heavily guarded behind a solid metal door. ![]() So I’ll be honest, I know there are 2 (maybe 3) camps when it comes to this pastry. But before we jump the gun and go into the details of it and the inspiration behind it let’s talk about Pastel de Nata. Instead, we are going with a non-laminated method. As such, you will see that this recipe does not contain what you would usually expect of puff pastry. One of the upsides about being at home is that I am able to find the time to try out recipes that I have been itching to try for awhile.ĭespite how much I love croissants and buttery pastries, I am not much of a fan of making puff pastry.
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