Here's a tutorial & recipe for homemade portugese egg tarts or pasteis de nata! This recipe is unique in that I use a pasta maker which means no folding and no lamination required!

Recipes & techniques adapted from TasteAtlas & Food52.

Chapters:
0:09 Making the Dough
0:47 Making the Custard Filling
2:07 Creating the Layers
4:40 Assembling & Baking the Tarts

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Tart Shell:
1 cup (146g) AP flour
3/4 tsp (4g) kosher salt
1/2 tbsp (7g) butter
5 tbsp (75g) cold water
6-8 tbsp (85-113g) butter

Custard Filling:*
1/3 cup (40g) AP flour
1/4 cup (61g) milk
1 cup (245g) milk, heated
2/3 cup (158g) water
1 1/4 cup (240g) sugar
1 cinnamon stick
3 large lemon peels
6 large egg yolks

*This can be halved if you have smaller tart tins like mine.

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