In a small pot or saucepan, whisk together the cream, sugar, egg yolks, cornstarch and milk until well combined and all lumps age gone.Ĭook egg mixture over medium-low heat while stirring continuously until it reaches the correct consistency, think crepe batter. How to make Macau Egg Tarts?įorm the dough into pastry shells and freeze for several minutes. Maybe it is the difference in our ovens, I am not sure, so I adjusted my baking procedure a bit. She also bakes her Egg tarts at 250☌ for 30-35 minutes which I found impossible for me to do or the crusts get too burnt. After forming the puff pastry shells, you have to freeze it for a few minutes again so they become firmer and will keep their shapes while baking as they tend to shrink in the heat. When I don't do this, the crust gets too thick when baked and does not look so good. Then I placed the center of the pastry dough at the middle of the butter-greased form and pressed it to the sides making it thinner and expanding it to reach the top. What I did was, I cut circles about the same size or a bit bigger than the top circumference of my forms (good thing I have a drinking glass with a wide rim with the same size, you just have to be resourceful). But I am already happy having the ready-made puff pastry sheets. Kitchen Tigress used ready-made puff pastry shells (good for her), unfortunately, they are not available here in Germany. and put the pot in a water bath to stop it from cooking further. You should stop there and remove it from the heat a.s.a.p. The correct thickness is when you dip a spoon and it gets a thin coat from the mixture. It should then be cooked first on medium-low heat until the correct thickness is achieved. Now to stop the custard from curdling, it should be stabilized by adding cornstarch to the egg-milk mixture. to get those burnt marks on top, there should be enough milk to have the protein needed to create a skin while they bake in the oven at 250☌. They also tasted good too but not quite the Portuguese egg tarts that I know.then finally I found this recipe from Kitchen Tigress and she explained so well why I, and Rasa Malaysia in this case, were failing at making Pastel de Nata. I found some and tried them but still no spots and I get curdled custard instead. Next step was to look for the right custard recipe. I felt a bit more optimistic since ready-made puff pastry sheets are easily available there, so half of the work is done. The secret to perfect Portuguese Egg Tartsįast forward to 2016 and with a change of location (Germany), I decided to give it another shot. So after so many failed attempts, I gave up :-(. Not only was it difficult to make puff pastry in a really warm and humid kitchen but I also cannot get the custard to be as smooth or the top as shiny with those burnt spots which is a signature of Pastel de Nata (aside from the time I burned a batch of course). It is a small milky, creamy egg custard tart that has a flaky, crispy pastry as a base.įrom that very first taste of this buttery pastry, I got hooked! I cannot get it out of my mind for months after getting back to the Philippines so I tried recreating it using a different recipe (from the internet) but every single attempt ended up as a failure. Macau has been a Portuguese colony until late 1999 so that explains how this delicious pastry found its way to this tiny island in Asia all the way from Portugal. Pastel (Pastéis for plural) de Nata, also known as Portuguese Egg Tart is one of the famous local specialties in Macau that should never be missed. The secret to perfect Portuguese Egg Tarts.
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