Live from Lisbon: Discover how to make famous Pastel de Nata

INGREDIENTS FOR 12 UNITS

INGREDIENTS FOR PUFF PASTRY

125 gr unleavened flour (55)

75 ml water

100 gr of margarine

fine salt

FOR FILLING

250 ml fat milk: separate 50ml + 200ml (if you don't have fat milk use regular)

40 gr unleavened flour (55)

10 gr cornstarch flour (maizena)

3 egg yolks

1 whole egg

FOR SUGAR SYRUP

250 gr of sugar

125 ml water

1 cinnamon stick

2 pieces of lemon zest (without the white part)

WHAT TO DO BEFORE THE CLASS

The day before the workshop, prepare the Sugar Syrup as follows:

125 ml water

250 gr sugar

1 cinnamon stick

2 pieces of lemon zest (without the white part)

1. Pour water, sugar, cinnamon stick and lemon zest inside a pot

2. Turn on the heat (medium) to warm up the liquid - don't mix the syrup but let it stay, otherwise bobbles will appear in the final custard

3. Let the liquid boil (rolling bubbles) more than 2 minutes

4. Let the syrup cool with lemon zest and cinnamon stick, so it will absorb the flavors. Cover the container and preserve at a room temperature.

Before the class starts, make sure you have weighted your ingredients and placed them in separate containers (e.g. bowls, jug, glasses, plates)

• INGREDIENTS FOR 12 UNITS INGREDIENTS FOR PUFF PASTRY 125 gr unleavened flour (55) 75 ml water 100 gr of margarine fine salt FOR FILLING 250 ml fat milk: separate 50ml + 200ml (if you don't have fat milk use regular) 40 gr unleavened flour (55) 10 gr cornstarch flour (maizena) 3 egg yolks 1 whole egg FOR SUGAR SYRUP 250 gr of sugar 125 ml water 1 cinnamon stick 2 pieces of lemon zest (without the white part) WHAT TO DO BEFORE THE CLASS The day before the workshop, prepare the Sugar Syrup as follows: 125 ml water 250 gr sugar 1 cinnamon stick 2 pieces of lemon zest (without the white part) 1. Pour water, sugar, cinnamon stick and lemon zest inside a pot 2. Turn on the heat (medium) to warm up the liquid - don't mix the syrup but let it stay, otherwise bobbles will appear in the final custard 3. Let the liquid boil (rolling bubbles) more than 2 minutes 4. Let the syrup cool with lemon zest and cinnamon stick, so it will absorb the flavors. Cover the container and preserve at a room temperature. Before the class starts, make sure you have weighted your ingredients and placed them in separate containers (e.g. bowls, jug, glasses, plates)

Learn how to make Pastel de Nata, the most famous dessert in Portuguese pastry. Together with your host Filipa you will uncover all the secrets about this traditional custard tart making, as well as many anecdotes about the Portuguese food culture.

• Filipa is passionate about food, travel, and creating memorable experiences

• The class will be live streamed at 7PM (CEST) & 1PM (EST)

• This online experience is perfect for groups of friends, families, team-building events and end of year office parties

• All ingredients, kitchen tools and pre-class prep are mentioned in the section below

• This class will be conducted via Zoom and the link will be shared with you after booking

• Pricing per screen

About your host, Filipa: "I love traveling, but my favorite place in the world is my home! I'm very curious about the world, what makes us unique, our culture. When I travel I like to discover and live the local reality."

Confirmation will be received at time of booking
Not wheelchair accessible
Guests need to communicate if they have any food restrictions (allergy, special diet, etc.)
This tour/activity will have a maximum of 20 travelers