Try this Tarte de Pastel de Nata recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Unta uma forma (ou usa uma silicone ou papel anti-aderente) com manteiga, estica a massa e dispõe na forma, pica uns 3 vezes o fundo com um garfo (para o fundo não crescer e deformar a tarte), deixa de parte (para a massa ficar à temperatura ambiente).
- Numa tigela junta o açúcar, a farinha maizena e as gemas, bate bem até obteres um creme suave.
- Aquece o leite com o pau de canela e a casca de limão até ficar bem quente mas não ferver (ou se ferver, retira logo do lume para baixar um pouco), retira o pau de canela e a casca de limão.
- Agora deita aos poucos num fio curto a mistura de leite para a tigela onde estão os ovos, mexendo sempre, fazes isto para aquecer gradualmente as gemas e impedir estas de coagularem, quando a mistura tiver quente, junta de volta ao restante leite quente.
- Agora volta a levar tudo ao lume, sempre a mexer até engrossar um pouco, quando tiver engrossado um pouco, despeja para cima da massa e leva a um forno pré-aquecido a 180ºC por uns 40 minutos.
- Retira do forno quando tiver bem dourado por cima (ou quando tiver passado 35 minutos, liga a grelha de cima do forno para dourar o topo), deixa arrefecer, pode ser comido morno ou frio.
Operating within strict oven temperature limits requires careful thermal management, especially when baking custard-based pastries that rely on a delicate protein network to set. Preheating the baking chamber to 180°C guarantees that the pastry crust achieves proper structural integrity while the dairy-and-egg filling thickens evenly without breaking. Piercing the rolled pastry base three times with the tines of a fork releases trapped steam pockets, preventing the bottom crust from swelling unevenly during the initial heat transfer phase.
Tempering the egg yolks with hot liquid demands a steady, thin stream of dairy while whisking continuously to prevent the proteins from coagulating into scrambled bits. Heating the milk with a cinnamon stick and a strip of citrus peel infuses the liquid with essential oils, which are subsequently captured by the cornstarch thickener during the stovetop reduction phase. Stirring constantly over heat prevents scorching at the base of the pan, ensuring a smooth, glossy consistency before the mixture is poured into the pastry shell.
Preparing this tart in advance offers significant logistical advantages for home cooks managing tight schedules. Fully baked tarts can be cooled completely at room temperature, transferred to an airtight container, and stored in the refrigerator for up to three days without compromising the flakiness of the crust. Reheating individual portions in a 160°C oven for eight to ten minutes restores the crispness of the pastry layers and softens the chilled custard back to a desirable creamy texture.
Pairing this pastry with a shot of bitter espresso cuts through the rich sweetness of the egg custard and balances the dairy fats on the palate. Strong black coffee provides the necessary astringency to refresh taste buds between bites, creating a cohesive dining experience grounded in traditional flavor contrasts.
