WebTo make the pastry, mix the flour, salt and 105ml/3½fl oz water in a bowl, until it starts pulling away from the sides of the bowl. Sprinkle some more flour on the dough, wrap it …
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What could be more decadent than a super-sized pastel de nata? These iconic tarts from Lisbon are made with flaky pastry and a perfectly set custard filling Heat the oven to 200C/180C fan/gas 6. Lightly dust a surface with flour, then roll out the pastry to a 45cm long, 4-5cm wide rectangle.
These days both the secret ‘original recipe’ and the pastry shop (Pastéis de Belém) are still owned by the descendants of that refinery. That’s why you will come across two different names for the same (or not quite) pastry; Pastel de Nata and Pastel de Belém.
Bake the pastéis until the edges are golden brown, around 15-17 minutes. If your oven has a grill mode, turn it on for the final minutes to achieve the distinctive burnt effect of your typical pasteis de nata. 5.
Both pastéis de nata recipe have a puff pastry flaky crust and call for a creamy filling. If consuming within the day you make them, you do not need to refrigerate them. You can eat them warm or at room temperature. However, if you have leftovers, chill them in the fridge in an airtight container for up to 2 days.