PORTUGUESE EGG TART | Pastéis de Nata • Jesse Choi ASMR

● In Portugal, one of the greatest pastries to binge-eat there is the Portuguese egg tart: its crisp, flaky crust holding a creamy custard center, blistered on top from the high heat of an oven.

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🥧Ingredients
▪︎Custard
• An Egg
• Egg Yolks 2pcs
• Sugar 45g
• Vanilla Extract ½tsp
• Whipping Cream 150ml
• Milk 75ml
▪︎Pasty Dough
• Bread Flour 150g
• Sugar 4g
• Salt 2g
• Cold Butter 30g
▪︎Butter Slab
• Cold Butter 80g

✒Instructions

1. First we will make the custard filling, combine one whole egg and 2 egg yolks, sugar, vanilla extract, milk, and whipping cream. Sieve the mixture, cover, and refrigerate until ready to use.

2. Second we have to ready the butter slab: using parchment paper. Draw a rectangle with a dimension of 10 x 15 or you can just follow my video. that way is the easiest way for me to make a butter slab. Just make sure to flatten the butter precisely, refrigerate until ready to use.

3. For the pastry dough: in a clean bowl combine the flour, salt, sugar & cold butter and crumb it using your hands. once it becomes a sand-like texture pour the water and combine until it becomes a rough dough. Do not knead! once the dough comes together, wrap it using plastic and let it rest in the fridge for 30 minutes.

4. Laminating: generously flour the baking surface, rolling pin, and the dough. at first, fold the dough several times while molding it into a ball. flatten the dough using a floured rolling pin and create a rectangle size dough, which the butter slab will fit. (try to fit the butter first into the dough before you remove in the parchment paper.) once the butter slab was fit brush all the excess flour and place the butter in the center and lock-in. (pinch the dough to lock in the butter) press lightly the locked part using the rolling pin, cover with plastic wrap, and refrigerate for 30 minutes.

5. Flour the surface & rolling pin place the pastry dough and lightly "LIGHTLY" press the dough and shape it into a rectangular size. Maintain the shape when rolling the dough this is very important! once you have a rectangle shape dough brush all the excess flour and fold using double turn fold. bring the 1/3 of the dough and meet another 2/3 and pinch to lock then fold in the center once again, lightly press the dough and cover with wrap and refrigerate for 30 minutes.

6. Using the same method create a rectangle shape dough and fold using a single turn fold. Don't forget to brush excess flour before folding! and fold in the middle once again. Lightly press the dough and cover with wrap and refrigerate for 30 minutes.

7. On a floured baking surface using a floured rolling pin lightly roll the dough into a big square shape. And roll the dough into a tight log then wrap and freeze for 30 minutes.

8. Wipe the mold using melted butter and set it aside.

9. Preheat the oven to 210°C

10. Cut the log dough into 2 cm thick about 7 servings. Place the cut dough and press straight down into the middle of the dough spiral. Flatten it against the bottom of the mold then smooth the dough up the sides and create a raised lip above the pan. The pastry bottoms should be thinner than the tops.

11. Fill each mold about 80% with the custard. Bake the pastries until the edges of the dough are frilled and brown, about 20-23 minutes.

Enjoy!

T H A N K Y O U F O R W A T C H I N G ! ♥

감 사 합 니 다 ♡
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Arabic : تارت البيض البرتغالي
Chinese : 葡式蛋挞
Dutch : Portugese eiertaart
French : Tarte aux œufs portugaise
German : Portugiesische Eierkuchen
Hindi : पुर्तगाली अंडा तीखा
Indonesia : Tart telur Portugis
Italian : Crostata portoghese all'uovo
Japanese : ポルトガルの卵のタルト
Korean : 포르투갈 에그 타르트
Russian : Португальский яичный пирог
Spanish : Tarta de huevo portuguesa
Vietnamese : Bánh trứng Bồ Đào Nha
Thai : ทาร์ตไข่โปรตุเกส