Mandy (Portuguese Edition)

Look for the Kindle MatchBook icon on print and Kindle book detail pages of qualifying books.

The Clarksons, UK

Print edition must be purchased new and sold by Amazon. Gifting of the Kindle edition at the Kindle MatchBook price is not available. Learn more about Kindle MatchBook. Don't have a Kindle? Try the Kindle edition and experience these great reading features: Share your thoughts with other customers. Write a customer review. Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway. Set up a giveaway. There's a problem loading this menu right now.

Learn more about Amazon Prime. Get fast, free shipping with Amazon Prime. Get to Know Us. English Choose a language for shopping. Explore the Home Gift Guide. Amazon Music Stream millions of songs. Amazon Advertising Find, attract, and engage customers. But the question is, how different?

So a couple months ago when I finally visited Lisbon for the first time, I was on a quest for truth.

Pastel de nada is definitely a thing in Portugal. I mean, they were everywhere, as common as bagels in NY or surfers in L. Well, this was where the troubles began. They are, as expected, quite different on many textural levels, and now…. But once you bite into it, things get interesting. Can we ask a less complicated question like how do we actually put Matt Damon on Mars? What is, ultimately, a perfect pastel de nata? A strategically modified combination that embodies all the best parts in both worlds. In fact, you can finish making this dough in under 2 hours.

I started the first step at 3 pm, and by 7 pm, coming from the deep end of the kitchen, there was one impolitely loud crunching sounds after another. The laced tart-shell cracked through its own maze-like layers.

Product details

The custard was steaming hot and fluid, almost suckable as I tried to master such art without burning my lips. I practiced my upmost restraint to leave a few untouched, and was delighted to find out in the next morning, that the crispiness and awesomeness remained. Perfect pastel de nata? Adapted from many recipes combined. You'll need a pasta machine for this recipe. If you had a large counter space, you can roll both portions of the doughs out all at once, butter them in one go, then make the log.

You can also bypass making the tart-shell yourself, and just use store-bought puff pastry. But it won't be as crispy, and it becomes soggy faster. Im portuguese and Im trying for so long to achieve that perfection pastry wise and never did… Ill try your method for sure now!! Thanks a lot for sharing with such amazing detail.

Grrrrrrrr… my diet really hates you.

• Appendix:Portuguese diminutives of given names - Wiktionary.
• Mandy Zheng | South China Morning Post.
• Portugal Holiday Rentals.
• Lady and Pups | ZERO-FOLDING PASTEL DE NATA, A HYBRID;
• I Won’t Beg for Your Love.

But my mouth, and my husband, love you so, so much. We had an exchange student from Hong Kong a few years ago and we tried making these together. If that is what they were supposed to look like, I am mortified now. Seriously I admire the experiment and what fabulous luscious results! Love reading your posts—always! Everything about these tiny tarts is impressive. Love the custard and love the pastry! Dying to make these!! I may have to attempt these in the next few weeks! The two of them used to be married and, after the divorce, they set up their own rival bakeries.

Really looking forward to making these! I think I like the crackly blistered top of the nata but the cool, slightly panna cotta-esque guts of the Asian egg tart. So this is quite nice. But I would drown it in cinnamon. I had no idea there was a Macanese version. And congrats on the photos — not only do they provide a handy visual guide but are also quite good photos — and dare I say it, rather appetizing.

They make me think of other doughs: Ok,ok, so when i saw all that folding and rolling and re-rolling i asked myself if that was all necessary and then!.. So the final dough to be cut is a sort of Russian Doll creation rather than sandwiches of pastry;sorry to be dim.

Russ, yes, if I understood you correctly, that is correct. The separated step for rolling is really due to limited counter space. If you very large counter, you can roll out both portions of the dough at once, butter them at once, then roll them all in one go. I love how much the custard caramelized on the top.

Also thanks for the step-by-step photos: The science of cooking, along with its arts, combine in such exciting ways through your thinking, words, and exactitude. A giant thank you! Might leave out the salt next time. The pastel de natal in Lisbon had a slight saltiness on its crusts. Glad you enjoyed them! Mandy, Very smart and clever as per usual. How many settings thinner did you go on the pasta machine settings? I too have wondered what egg tart really was originally….

This is wonderful because of your cruffin adaptation!!!!

I tell myself i need to make pastries with the pasta maker but for some reason never do—probably the laziness of taking it out and connecting it to the mixer. It looks so yummy and creamy and rich. This recipe is such a revelation. Thank you so much for sharing it.

When I saw this on your Instagram I know I have to give it a try. Such clear instructions — thank you! Thanks for posting when you have the opportunity, Guess I will just book mark this blog. Mandy, those tarts looks amazing. I definitely love the hybrid version more then the actual Portuguese tarts!!! Have you try working the dough with a pin roller instead of the pasta maker.

And what size tart mold did you use. Additionally your site rather a lot up very fast! What host are you the use of? Can I am getting your affiliate hyperlink on your host? I want my web site loaded up as quickly as yours lol.

Pastel de natas without folding?? Definitely a fantastic recipe! Hi Mandy, thank you so much for this recipe. Can you define what you mean by slightly thick? Does the test of a custard coating the back of a spoon and a clean line left behind when swiped with a finger apply to your recipe? Or is yours like a watery gravy? Can I leave the dough to rest overnight? What might happen to it if I only roll them tomorrow morning?

They turned out great! Although my dad said the crust was a tad hard.

Maybe I over-worked the dough? Also, I rolled them out thin with an old-fashion rolling pin. I was already amazed of the vampire slayer ramen and I am sure all your other recipes standing on my list will turn out great too. Yes, yes yes, after having spend weeks watching five hundred at least!

I lived there and traveled there for years and ate a ton yes, at least! Finally someone who understands, thank you, I was beginning to think I was living in the twilight zone!! I will try your pastry this weekend, very excited; Ps. But I have to say that the recipe for the cream filling that resembles the ral thing the most are those where you mix milk with starch flour or corn starch , boil it with a lemon peel and a cinemon stick, mix it with a sirope of sugar and water and when cooked down mix in lots of egg yokes. It really worked the best. Wow… a bit of context: I live in the Azores but lived in Lisbon for many, many years.

You painted a great portrait of Lady Lisbon, both in words and pictures. And I could almost hear the Fado on the background…. This is a fascinating technique, very different from the more traditional three fold and rotate 90 degrees, like the culinaria recipe. For some reason this process seems more intimidating than the fold and fridge for croissants, I am not at all comfortable using a pasta machine. Can you please tell me what this process of dough or tart shell is called?

I have never seen or heard of softened butter being spread, almost like a phyllo dough except with a lot of butter! I can only find recipes using chilled butter to make pastry. When I start pushing the dough in the mold, the lining somewhat disappears. Any tips on what may be causing the issue? Mr Lam, I could only think of one reason and that is because the dough got too warm? Otherwise I have no idea. Did you have the layers before you push it out?

Hey Mandy, thank you for responding!! When I take out the roll from the freezer, I notice butter is still hard. You have to let the dough soften a bit before pushing, otherwise it will crack! Did you roll the sheet to the thinnest setting on a pasta machine? Because the layers look way too thick. The sheet of the dough you rub butter on has to be paper thin. The lines look alot better now. The only problem I have now is that when I put the tarts into the oven, the dough shrinks and the egg tarts start overflowing due to the heat. Kevin, sorry for the late reply! I try to shape the pastry slightly taller than the mold to account for the shrinkage.

Another thing worth trying is perhaps using cake flour for the dough to reduce the gluten. A bit fiddly but that was part of the enjoyment of making them.