Introduction to Pasteis de Nata
The Portuguese egg tart, locally known as pasteis de nata, or cream pastry, has captivated taste buds around the globe. Its journey traces back to the 13th century, where Portuguese monks, skilled in French pastry-making, created this delightful tart to utilize leftover egg yolks. Today, these egg tarts are renowned for their unique flavor and texture, making them a global sensation.
The Making of Pasteis de Nata
To create authentic pasteis de nata, bakers begin with a homemade puff pastry. This pastry forms a flaky, layered crust that embraces the rich custard filling. The filling itself consists of egg yolks, whole milk, flour, cinnamon, and sugar, which transforms into a luscious custard. When baked, the top develops a crisp shell reminiscent of a classic crème brûlée, offering an exquisite contrast to the creamy interior.
Essential Tips for Baking
Baking authentic pasteis de nata requires a specific tin designed to achieve the perfect baking environment for these tarts. While a muffin tin might suffice in a hurry, it does not provide even heat exposure for the custard, which can lead to inconsistent baking results. The combination of a delicate crust and velvety filling makes these Portuguese custard tarts irresistible, emphasizing the importance of proper equipment and technique.