It won’t be an exaggeration to say that the recent lockdown sessions due to the novel Coronavirus threats have turned several amateurs into skillful home-chefs. People have been seen trying their hands on several kinds of dishes across various cuisines – from the very ‘desi’ dishes to the most exotic ones. Likewise, baking has also been an integral part of these cooking experimentation. People were seen baking number of delectable desserts and sweet dishes, including the viral banana breads, classic chocolate cakes and more.

Here we bring you another such dessert recipe, which can be an ideal addition to your list of homemade pastries and cakes. It is called ‘pastel de nata’, or as we simply call it Portuguese egg tart pasty. It is a flaky pastry, topped with creamy and gooey egg custard and baked till the top turn brown, making it a perfect option for your sinful indulgences.

Also Read: Watch: Here’s What 33 Signature Desserts From Around The World Look Like


Legend has it, these pastries had their origin before 18th century by the Catholic monks in Lisbon (capital of Portugal). These tarts were made with the left-over yolks of the eggs, whose egg whites were used at the convents and monasteries to starch clothes.

The recipe of this famous dish from Portugal has been shared by vlogger Ananya Banerjee, on her YouTube channel Chef Ananya Banerjee. Let’s take a look.

Here’s The Recipe Video Of Egg Tart Pastry With Creamy Custard:

Also Read: Make Middle Eastern-Style Baklava Rolls At Home With This Easy Recipe

Although vlogger Ananya Banerjee has used ready-made pastry dough for the recipe, you can also prepare the dough at home. All you need are maida, salt, sugar, cold unsalted butter and very cold water.

Here Are A Few Tips To Knead Perfect Pastry Dough:

1. Make sure the butter and water are cold to bring out its flaky texture.

2. Before kneading, keep all your ingredients ready so that you can do the job quickly, keeping everything as cold as possible.

3. Do not pour water at one go and don’t make the dough tough. It has to be of a bit squeezy-consistency.

4. If you are using a food processor, make sure to keep the bowl in refrigerator for at least 30 minutes before you start the job.

5. Wrap the dough in a plastic wrap and rest for at least an hour before moving forward with your recipe.

Try this recipe at home and take your baking game a step ahead.

Happy baking!

About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.

Source Article

By Papa