葡式蛋撻 千層酥皮 詳細食譜┃Pastel de Nata┃Portuguese egg tarts

Ingredients

• 250 g All-Purpose Flour (sifted)
• 200 g Unsalted Butter (frozen, then diced)
• 30 g Granulated Sugar (for the dough)
• 2.5 g Salt (about ½ teaspoon)
• 100 ml Cold Water (ice‑cold)
• 4 large Eggs (room temperature)
• 200 ml Whole Milk (cold)
• 80 g Granulated Sugar (for the custard filling)
• 1 tsp Vanilla Extract (pure vanilla)

Instructions

1. Prepare Butter Sheet

   Cut the frozen butter into a block, place it on butter paper, and roll it into a 10 cm × 15 cm rectangle about 3 mm thick. Chill on a tray for 30 minutes.

   Time: PT5M

2. Make Dough Base

   Dice the chilled butter, add flour, salt, and 30 g sugar. Using fingertips, rub together until the mixture resembles coarse breadcrumbs. Add cold water and mix with a spatula, then knead by hand until no dry flour remains.

   Time: PT10M

3. First Chill

   Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.

   Time: PT30M

4. First Fold (Turn)

   On a lightly floured surface, roll the dough into a rectangle. Place the butter sheet on half of the dough, fold the uncovered half over, then fold the whole packet in half. Refrigerate for another 30 minutes.

   Time: PT10M

5. Second Fold (Turn)

   Take the chilled dough, roll it into a rectangle again, fold both sides into the centre, then fold the whole thing in half. Refrigerate for 30 minutes.

   Time: PT10M

6. Final Roll and Shape

   Roll the dough a final time into a thin rectangle (≈3 mm). Roll it up from the shorter side, press lightly to seal, and refrigerate for 30 minutes.

   Time: PT5M

7. Prepare Custard Filling

   In a mixing bowl, whisk together 4 eggs, 200 ml milk, 80 g sugar, and 1 tsp vanilla until smooth. Cover with cling film and refrigerate for 1 hour until the sugar dissolves completely.

   Time: PT10M

8. Portion Dough and Fill Molds

   Cut the chilled dough into 2 cm thick rounds (about 12 pieces). Gently press each piece into an egg‑tart mold, ensuring the edges are sealed with your thumb. Freeze the filled molds for 10 minutes.

   Time: PT10M

9. Bake the Tarts

   Preheat the oven to 210 °C. Line a baking sheet with tin foil (handle carefully). Place the molds on the sheet and pour the custard filling to about 80 % of each mold. Bake for 23–25 minutes until the tops are lightly browned and the custard has a meringue‑like texture.

   Time: PT25M

   Temperature: 210°C

10. Cool and Serve

    Remove the tarts from the oven, let them cool on a wire rack for 5 minutes, then gently demould. Serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

0 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Cake Flour
• Instead of Unsalted Butter: European-style butter, cold margarine
• Instead of Granulated Sugar: Caster sugar
• Instead of Salt: Sea salt
• Instead of Cold Water: Ice water
• Instead of Eggs: Egg substitute (for baking)
• Instead of Whole Milk: Half‑and‑half, cream
• Instead of Granulated Sugar: Caster sugar
• Instead of Vanilla Extract: Vanilla bean paste

Equipment Needed

• Rolling Pin
• Plastic Wrap
• Cling Film
• Baking Sheet
• Tin Foil
• Egg Tart Molds
• Oven
• Mixing Bowl
• Spatula
• Knife
• Refrigerator
• Freezer
• Kitchen Scale
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Keeping the butter and dough cold throughout the laminating process.
• Properly folding (turning) the dough to create layers.
• Chilling the dough between each fold to prevent butter leakage.
• Filling the molds to 80 % to avoid overflow during baking.
• Baking at high temperature (210 °C) for the correct time to achieve a crisp crust and custard set.

Chef Tips from the Video

• Use a light dusting of flour on the work surface to prevent sticking, but sweep away excess before each fold.
• If tin foil is too sharp, line the baking sheet with parchment paper instead.
• For an extra glossy top, brush the custard with a thin layer of melted butter before baking.

Troubleshooting

Storage

Refrigerator: Store uncovered in an airtight container for up to 2 days.

Freezer: Freeze baked tarts in a single layer, then transfer to a zip‑lock bag; keep for up to 1 month. Reheat at 160 °C for 10 minutes.

Room temperature: Not recommended beyond 2 hours; the crust may become soggy.

Make-Ahead Tips

• The laminated dough can be prepared up to 2 days ahead and kept refrigerated.
• Custard filling can be made a day early; keep covered and chilled.
• Unbaked tarts freeze well for up to 1 week; bake directly from frozen, adding 5 minutes to baking time.

Frequently Asked Questions