Proper size of Portuguese custard tart

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On Amazon, I see that most of the egg tart molds have dimensions

  • ~7 cm top diameter
  • ~4 cm bottom diameter
  • ~2 cm height

However, I then see some other molds seemingly from Portugal with dimensions

  • 7.2 cm - 7.5 cm top diameter
  • ~3.6 cm bottom diameter
  • 2.7 cm - 3 cm height

which is a slightly smaller bottom and considerably taller height. My question is how (or whether) these differences in sizes affect the tart, and whether the ones from Amazon or the latter site would give a result that'd be considered closer to a "proper" pastel de nata.

bakingtart


Best Answer

For what my personal experience is worth: The pastel de nata I ate in Portugal this year (at least from 10 different bakeries) were more in line with a 2 cm height than 3 cm I'd say. I could imagine having more headroom gives you more volume for custard and "protection" against overflowing, but other than that you could probably even use a muffin form and be fine.



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How thick should custard be for Portuguese tarts?

Use a rolling pin to roll each piece into a flat disc about \xbc inch wider than the diameter of the tin and about 3/16 inches thick. Use flour sparingly when rolling out the discs. Using a pastry scraper or metal spatula to lift the discs will help keep them intact.

What is the difference between a custard tart and a Portuguese custard tart?

There is one major difference though as far as the English and the Portuguese versions are concerned: the English custard tart is made of crust pastry and topped with nutmeg, while the Portuguese pasteis de nata is made with puff pastry and topped with cinnamon.

How much does a pastel de nata weigh?

A traditional portuguese custard tart or, better said, the one we find most often has an average of 298 calories per 100 grams. Typically, the custard tarts served to us are between 80 and 60 grams, which corresponds to a variation between 238 and 178 calories.

Why do my Portuguese tarts sink?

Separated sugar's a good thing except not all of it finds its way up if there's a lot. Some of it may sink to the bottom of the tart and turn the pastry soggy. How to tackle the problem? By controlling the amount of sugar that separates from the custard mixture.


Portuguese Custard Tarts (Pasteis de Nata) - Food Wishes



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