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Anti-waste Pastéis de Nata
Small Portuguese egg flans, flavored with cinnamon and lemon, made with leftover puff pastry. An anti-waste version that yields 20 crispy and creamy tartlets, perfect for a snack or dessert.
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Cost Breakdown
Critical Success Points
- • Assemble the pastry scraps without crushing them
- • Brush with cold water to ensure adhesion
- • Roll the dough firmly into a tube
- • Infuse the cream with cinnamon and lemon without boiling it
- • Thicken the cream properly without overcooking
- • Incorporate the egg yolks off the heat
- • Form the dough spiral in the mold
- • Bake at high temperature (250°C) to achieve caramelization
Safety Warnings
- • Handle the dough very cold to avoid burns.
- • The hot cream and syrup are above 80 °C; watch out for splatters.
- • The oven is preheated to 250 °C; wear kitchen gloves.
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