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Hello, I am Casayun.
In this video, I will be sharing how to make Pastel de Nata, which is most famous dessert in Portugal where I live.

Pastel de Nata, aka.Portuguese egg tart, has a very thin, crispy tart sheet with soft custard cream.
I tried to make it as easy as possible with simple ingredients for this recipe.
But I can assure you that the taste is really close to the original Pastel de Nata.
Please give it a try, Enjoy!


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Pastel de Nata
10 pieces
Dough
All purpose flour 140g
Water 70ml
Salt 1/2 tsp
Unsalted butter 30g (+ 15g of all purpose flour)

Filling
Sugar (granulated) 90g
Water 70ml
Cinnamon 1
Lemon peel 1/4
Corn starch 5g
All purpose flour 8g
Milk 150ml
Egg yolks 3


1. First, prepare the dough. Mix flour, water and salt in a clean bowl, then transfer to the workbench and knead for about 2 minutes. Put it in a plastic bag and place in the refrigerator for some minutes.
2. In another clean bowl, add softened unsalted butter and flour (15g) and mix smoothly. Bring the dough from the refrigerator and roll it out into a square using a rolling pin (about 30x30cm). Then spread the butter mixture evenly over the surface of the dough without any empty space. Roll it up the dough and let it rest in the refrigerator for 1 hour.
3. Prepare the filling. Put sugar, water, cinnamon and lemon peel in a saucepan and bring to a boil over medium heat. Take the cinnamon and lemon peel out and put it in the refrigerator to cool for about 30 minutes. (* At this time, start preheat the oven to the highest temperature.)
4. In another clean bowl, add corn starch, flour, and milk in two portions and mix. Transfer it to a saucepan and simmer over low heat. Transfer it back to the clean bowl then add the cooled sugar syrup in 3 portions. Finally, add the sifted egg yolks and mix to combine.
5. Transfer the rested dough to the workbench. Roll out the dough to about 12cm in length, turn the dough 90 degrees, and roll it up tightly. Divide the dough into 10 equal pieces. Put the each dough in the tart mold and press the dough with the fingers until it reaches the height of the mold.
6. Put the filling to about 95%. Bake for about 1418 minutes at the highest oven temperature (about 270℃ (518℉) / preheated at least for 30 minutes).
7. Take it out of the mold after cooling it completely.

Thank you for watching






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