The rule of threes means when you see three Portuguese egg tarts, eat them all
, Portugal’s equivalent to France’s puff pastry and hand press them into individual pastel de nata pans that are baked in 800° ovens to get those flaky layers and the brûléed tops. Obviously that wasn’t going to happen. So I spent two weeks making tarts , either with store-bought puff pastry, puff pastry shells, pie dough, rough puff… you get the point. The only thing that works for the pastel de nata is Portuguese puff.
The other pastries I tried to use got too soggy from the custard, burnt from the high heat, or puffed the custard right out of the pan. And, even more disappointing, none of them had that signature “crunch” of the. My absolute favorite thing about this tart is the sound of biting into the pastry shell. It sounds like you’re smashing a bag of potato chips! It’s so buttery and so flaky and has the most satisfying sound of any pastry I’ve ever eaten. So I had to make it.
Everything about creating this recipe was counterintuitive to what I know about pastry. It was like trying to cook in Bizarro World. Baking a custard in a wet pastry dough without blind baking seems like a really bad idea, but the eggs didn’t curdle in a fiery hot oven and the crust didn’t sog out. After a lot of trial and error, I found that the tarts baked best in a 500° oven on the top rack on a preheated sheet pan.
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