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Pasteis de Nata

There is an art to making these delicious egg tarts. Here are a few handy tips to ensure you get the right texture. The problem: puff pastry requires high heat for 10-20 minutes. Custard curdles at high heat after a few minutes. The solution: use very thin puff pastry and custard stabilised with flour. If you are familiar with making puff pastry, then use the ingredients listed, following your preferred method. But you can also use high-quality purchased butter puff, although the final result isn't as good. The ideal cooking temperature is 300-350C. Many ovens set to their maximum temperature will come close to this on the top shelf. Convection (fan-forced) ovens generally cook hotter than standard ovens, but the evenness of heat means you lose the "hotspot" needed for this recipe. Cook without the fan, if possible. If you have a baking stone or oven tile, this should increase the heat (follow the supplier's instructions). Preheat your oven for at least 30 minutes, preferably longer. You need standard-size muffin pans (or slightly larger). Non-stick pans are probably unsuitable, because most coatings only tolerate temperatures up to 230-250C. If you want to get the hang of the cooking time in your oven, start with two or three tarts. Taste them once they've cooled. If the custard texture is granular, not smooth, they have curdled (cooked too long). The flavour will still be good, but more reminiscent of bread and butter pudding than custard tart.




Makes 10.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Pasteis de Nata.


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