Pasties de Nata
We commonly know this as egg tarts, a delicate dessert I normally see served at dimsum Chinese restaurants. It’s a Portugese influence to China as colonized for years. We visited Portugal in 2019 and checked our list to visit Pasties de Belem where they served this best. The place is next to a monastery where monks who created the original recipe is from.
Pasties de Nata
Ingredients
For the dough
- 2 cups all purpose flour
- 3/4 cup cold water
- 1 cup salted butter
For the custard
- 3 tbsp all purpose flour
- 1 1/4 cups milk (1 cup for scalding and 1/4 for flour)
- 1 cup granulated sugar
- 1 cinnamon stick
- 2/3 cup water
- 1 tsp vanilla extract
- 6 large egg yolks
Instructions
Preparation for the Dough
- Prepare the dough by mixing the flour and water. Knead for about 3 minutes. Set aside for 30 minutes covered with plastic wrap.
- Roll the dough into 18 inch square in a well floured surface. Spread 1/3 of the butter on 2/3 portion of the dough. Fold the dough into thirds and carefully roll again. Spread 1/3 of the butter and fold again. Roll again. Spread the remaining butter. From the edge, roll the dough into a log.
- Wrap the log with pastic wrap and refrigerate for at least 2 hours.
Making the custard
- Add sugar, cinnamon stick, and water to a saucepan and boil to 220 degrees Fahrenheit using a candy thermometer. Do not stir. When done, remove the cinnamon stick.
- Meanwhile, whisk the flour and 1/4 cup milk until smooth. Set aside.
- In another saucepan, scald 1 cup milk. Pour into the flour mixture and whisk until fully dissolved and smooth.
- Whisk hot cinnamon water into the flour mixture. Add vanilla extract. Continue whisking and add egg yolks one at a time. Continue to whisk for one minute. Strain the mixture and keep in room temperature until no longer warm (about 10 minutes). Keep in the refrigerator until you are ready to assemble.
Assemble and bake
- Preheat the oven to 450 degrees Farenheit.
- Divide the log into 16 pieces. Roll into small circle and press dough into a buttered mold. I use a muffin pan.
- Fill each cup to about 3/4 full with cold custard.
- Bake for 20 minutes. Remove from oven and allow it to cool down. Transfer and it is best served warm with cinnamon powder and powdered sugar.
