Pastel de Nata (Portuguese Egg Tart)
Flaky puff pastry cups filled with a rich egg custard, baked at extreme heat until charred on top.
Why It Works
Baking at 500F+ caramelizes the custard surface rapidly while the pastry puffs and shatters. The thin pastry shell contrasts with the creamy, barely-set filling.
Key Ingredients
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