The perfect Portuguese Egg Tart, or Pastel de Nata, consists of a crisp, flaky, pastry shell filled with a creamy custard, and features a signature scorched top. Mandy Lee has hacked the tart shell recipe by using a pasta maker, and the look -- and sound -- of the tart will make it the highlight of any special occasion. GET THE RECIPE ►► [ Ссылка ]
And check out Mandy's blog ►► [ Ссылка ]

PREP TIME: 4 hours 30 minutes
COOK TIME: 30 minutes
MAKES: 14

INGREDIENTS:

Custard
1 cup (240 grams) whole milk
2/3 cup (160 grams) heavy cream
3 tablespoons (45 grams) granulated sugar
1 1/2 tablespoons (12 grams) all-purpose flour
3 large egg yolks
1 teaspoon (57 grams) sweetened condensed milk

No-folding tart shell
8 1/2 tablespoons (120 grams) unsalted butter, at room temperature, divided
1 cup (146 grams) all-purpose flour
3/4 teaspoon kosher salt
5 tablespoons (76 grams) water
Cocoa powder or ground cinnamon, for garnishing (optional)

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