The only Portuguese egg tarts I’ve tasted have been based on the Macau version, so I’m calling these Macanese pasteis de nata. From what I’ve heard from friends who have eaten them in Portugal as well, they are slightly different from those found in Macau.
The egg tarts from Portugal and Macau are very different from the Cantonese daan taat, the variety you are most likely to find in Chinese bakeries in Hong Kong and abroad. The Cantonese type is delicate and pure – much like the cuisine – and the custard and pastry are smooth and pale.
Pasteis de nata, by contrast, are rougher looking – they have a pastry that’s medium- to dark-brown, and a custard that looks like it’s almost burnt in spots.
These tart shells are made using an unusual but extremely efficient technique: the dough is tightly rolled into a spiral, cut into pieces, placed in the tins with one of the cut sides up, then pressed into the contours of the tin with your thumbs. It is much easier than rolling out each piece of dough into a circle.
You need a sheet of puff pastry that weighs 225 grams (8 oz). It’s okay if the pastry is a tiny bit less, but I wouldn’t go less than 215 grams (7 ½ oz) because then, you’ll be stretching the dough too much. If you can find it, use all-butter puff pastry. Keep the dough chilled at all stages of working with it. If it starts to soften, refrigerate it.
You need 12 pastry tins (preferably with smooth sides) that hold 50 grams (1¾ oz) each. It is essential to bake the tarts on a top-quality baking tray. Cheaper trays will buckle in the high heat of the oven, which will make the custard spill out of the tins. The tray that comes with the oven should be strong enough to withstand the heat, or use a tray with rolled edges. Round or square cake pans should also work, but you will need several of them.
For more latest Food & Drinks News Click Here