Oooh, one of my work colleagues has made Pastéis de Nata (Portuguese Custard Tarts) and of course now I'm looking up recipes.
I found this one, that looks doable: https://leitesculinaria.com/7759/recipes-pasteis-de-nata.html
Any Portuguese people out there want to comment on its authenticity?
@dadegroot I can only comment on the images, as I've unsuccessfully tried to bake some at home a few years ago, so I can't vouch for the ingredient list or method (although the omission of any lemon peel for the custard feels kinda odd).
The first and third pictures look pretty good and really close to the stuff we get here! The second picture can also work as reference, as those are the original ones sold at the "Pastéis de Belém" bakery shop.
@shello I noticed the oven temperature of 290°C and thought that was interesting, since a lot of home ovens only go to 240-250 (mine will do 300 so that shouldn’t be an issue)
@dadegroot I suppose that temperature is just a placeholder for "as high as you can get it" (if the original ones are really baked at 425C/800F, as that post says).
The ones I get here often have a very flaky pastry, but I'm guessing that's more a factor of how one prepares the dough, and not as much the temperature.
Good luck making them! I hope they turn out delicious!
@shello ah, yeah good point. Luckily, i have a wood fired pizza oven in the back yard, so I could do them at the higher temp if needed.
And yes, flaky pastry comes down to how well you make it. Ideally around the 7 layer mark is pretty good for maximum flakiness iirc.
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