In this masterclass, we will go step by step through one of Portugal's most famous pastry treats - Pastel de Nata. We will make classic Portuguese custard tarts with a crisp, many-layered pastry and a smooth, velvety filling. It will be a practical and informative class, where we will focus both on the pastry-making technique and on the custard consistency and baking at a high temperature.
We will start with making the puff pastry. We will look at how to prepare the dough correctly, how to work with butter, and how to achieve thin, even layers of pastry. Special attention will be given to incorporating the butter and folding the dough, because these steps will determine how crisp and flaky the Pastel de Nata base turns out.
We will also learn how to shape the tart base correctly in the mold. We will look at the traditional technique for pressing the pastry thinly and evenly into the mold so that, during baking, it forms beautiful, distinct layers while at the same time holding the rich filling. We will also discuss how to avoid a base that is too thick or a loss of layering in the pastry.
In the next stage, we will make the classic custard filling. We will discuss how to balance milk, sugar, and eggs correctly, and how to use lemon zest and cinnamon to achieve the signature aroma of Pastel de Nata. We will learn how to heat the milk mixture properly, prepare the sugar syrup, and combine all the ingredients so that the custard is smooth, soft, and stable enough for baking.
Special attention will be given to the custard's consistency and temperature. We will look at why the custard should not be too runny or too thick, and how to fill the prepared pastry molds correctly. We will also talk about the most common mistakes, such as curdling, lumps, or a texture that is too dense.
At the end, we will turn to baking, which is one of the most important stages in making Pastel de Nata. We will learn how to work with very high heat so that the pastry becomes golden and crisp, while the custard on top develops the characteristic dark, caramelized spots. We will discuss how the result differs in various ovens and how to adjust baking time and temperature to achieve the desired texture.
In the masterclass, we will also look at serving Pastel de Nata - why these tarts are best enjoyed while still warm, how they are traditionally finished with cinnamon and powdered sugar, and how the combination of crisp pastry, delicate custard, and caramelized top creates this dessert's unique flavor.
By the end of the masterclass, you will have not only made classic Portuguese Pastel de Nata tarts, but you will also take them home to enjoy with your loved ones.
Duration of the masterclass: 3-3.5 hours;
Everything is provided, nothing needs to be brought;
Address: Nometņu iela 18, Riga, Studija Tapt (free street parking);
Participation fee: 50 EUR;
Group size: 8-12 people;
