Making Portuguese Egg Tart 'Nata'
Portuguese egg tart is an egg tart characterized by a clear texture in the dough using pastry dough and a greasy and crispy texture. This Portuguese egg tart is called Nata Egg tarts that aren't too hard to make at home, try making them! :D I wrote down very detailed recipes and tips in the More section of YouTube!
6 serving
Within 90 minutes
귤시
Ingredients
  • Soft flour
    150g
  • Butter
    35g
  • Water
    65g
  • Salt
    2g
  • Sugar
    3g
  • Butter
    80g
  • Eggs
    5ea
  • Sugar
    108g
  • corn starch
    20g
  • whipped cream
    250g
  • Milk
    250g
  • Vanilla bean
    1ea
Video
Cooking Steps
STEP 1/14
Mix together flour, sugar, salt and butter, finely
STEP 2/14
Add cold water and lump together the dough
STEP 3/14
Place dough on vinyl and roll into rectangular shapes
STEP 4/14
Spread the soft peeling butter evenly, fold the dough into 3 pieces, and harden in the freezer for about 10 minutes
STEP 5/14
Fold the hardened dough back into a rectangle and fold it into three parts twice
STEP 6/14
Roll the dough into three equal parts, roll it into a little bit
STEP 7/14
Make peeling while hardening the dough.
Add sugar and cornstarch to the yolk and mix
STEP 8/14
Heat milk and whipped cream and mix little by little into the yolk
STEP 9/14
Cool the filling thoroughly before use.
STEP 10/14
Cut the hardened cylindrical dough into appropriate numbers
STEP 11/14
Place the dough in a mold and press it with your hands to spread it out
STEP 12/14
Fill the dough with cold fillings
STEP 13/14
Bake in a 210 degree oven for 30 minutes
STEP 14/14
Cool the cooked tart enough and remove from the mold.
You don't have to add vanilla or not You can use potato starch instead of corn starch For more tips, please watch more on YouTube
Cooking review
5.00
score
  • 724*****
    score
    It's so delicious that you can't help but be amazed by it
    2024-02-22 20:03
  • 610*****
    score
    Thank you for the great recipe. It didn't turn yellow, but I took it out of the oven because I thought it would burn if I did more Next time, I'll have to turn up the oven. It looks like this, but the egg tart I ate at Roadstow in Macau..That's the taste. The layers of pastry are crispy and the filling is soft and it's. I made two times the dough and the filling was 1.5 times because I didn't have enough milk, but I got 24 balls.
    2022-02-27 20:37
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