Making PETs isn’t difficult once you understand the science behind the tarts.
EASY PORTUGUESE EGG TART RECIPE HOW TO
when there’s a press review! How to stop the custard from sinking as it cools down so that the top stays level? Again by stabilizing it with cornflour. Lord Stow’s, the gold standard, are picture perfect only some of the time, i.e. Your tarts will be perfect only if the custard is not too thick and not too thin.Įven store-bought tarts may have a sunken top. 1 hour Rating 4 (494) Notes Read community notes These diminutive egg tarts pasteis de nata a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry. Boiling custard bubbles furiously and spills out out its shell. If the custard is really very watery, it boils when it’s heated in the oven. If the consistency is slightly too thin, the custard allows too much sugar to separate when baked, turning the pastry soggy. If the consistency is too thick, the custard turns into scrambled eggs when it’s baked. How? With cornflour.Ĭornflour stabilizes the custard, and reduces the amount of sugar separated.Īctivating the binding quality of cornflour requires the custard mixture to be heated to the right consistency. How to tackle the problem? By controlling the amount of sugar that separates from the custard mixture. Some of it may sink to the bottom of the tart and turn the pastry soggy. Separated sugar’s a good thing except not all of it finds its way up if there’s a lot. It then bubbles up to the top, giving the custard its shiny look. The shine is due to melted sugar which separates from the custard mixture when heated. The surface of the custard filling is shiny. That’s why it’s burnt when the pastry and sugar aren’t. Milk proteins, OTOH, brown at a much lower temperature.
Leave the oven door ajar for 5 more minutes before removing the egg tarts from the oven. Then, reduce the temperature to 350 F / 180C, and bake for another 12 minutes, until the custard is set. At that temperature, puff pastry would turn black too. Transfer the baking sheet to the oven and bake for 15 minutes. But sugar, or rather sucrose, turns black only when it hits at least 210☌. No film means no burn marks even at 250☌, at least not before the pastry’s burnt.Ī lot of people think PETs’ burnt splodges are bits of caramelized sugar. Not enough milk means no film because there isn’t enough protein. Why? Because it’s this film that’s burnt, not sugar or custard.
The custard has to form the protein film. Milk forms a film of protein when heated. There must also be enough milk in the custard mixture. High heat isn’t the only condition for creating burn marks. That’s why Portuguese egg tarts are made with puff pastry, which needs a high temperature to puff up. At that temperature, shortcrust pastry would be incinerated. But don’t rest it for too long, otherwise it will become soft and sticky.Portuguese egg tarts must be baked in a very hot oven, at about 250☌, to get their signature burn marks. (If the dough feels to hard to be rolled, you can rest it at room temperature for about 3 minutes. Use a rolling pin to roll the dough into a 4 mm thick sheet. Lay a layer of food wrap on the work surface, place the hardened egg tart dough on the food wrap, cover with another layer of food wrap over the top. Lay the rectangle dough flat on a plate, keep it in the freezer for about 30 min ( or in the fridge overnight) until the dough turns hard.Ĩ. Use a rolling pin to roll the dough into a rectangle. Make ½-inch-wide flaps by folding down the three open edges of the rectangle.ħ. You should get a rectangle half the size of your original food wrap.
Place the dough in the center of the food wrap, fold the food wrap in half. Transfer the dough to a plastic food wrap.Ħ. Use your hands to mix the dough until there is no dry flour. Sift in 160g cake flour and 15g milk powder to the mixture, roughly mix with a spatula until crumbly.ĥ. Add 1 tsp of vanilla extract to the mixture, roughly mix with hand mixer on medium speed for about 5 seconds.Ĥ. Add another ⅓ of the egg to the butter-sugar mixture, mix with hand mixer … Repeat until all the egg has been mixed into the butter-sugar mixture.ģ. Add ⅓ of the egg (10g) to the butter-sugar mixture, mix with hand mixer on medium speed for about 30 seconds, until all the egg liquid has been absorbed into the butter-sugar mixture. Mix with hand mixer on medium speed for 2 minutes until the butter turns pale yellow and fluffy.Ģ. Add 35g sifted powdered sugar and ⅛ tsp of salt to 100g softened butter. Cover with food wrap, keep in the fridge. Add 95g milk and 95g heavy whipping cream to the mixing bowl, stir gently until well combined. Add 3 egg yolks, 1 egg white, 30g sugar, 65g sweetened condensed milk, 10g milk powder, and 1 tsp vanilla extract to a mixing bowl. How to Make Egg Tarts Step by Step – Make Portuguese style egg custard fillingġ.
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