Thanks for the tip. I have a question about the Portugues egg tarts (pasteis de nata). I have tried many times using different lamination turns, and have tried using different temperatures, ranging from 400F to 530F. I have tried putting the metal tray on a pizza stone. I also tried to make the pastry as thin as possible at the bottom of the pan (sometimes even at 2/3 the amount recipes suggest), but my pastry is always uncooked. Do you have a suggestion for me?

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