Portuguese Egg Tart
Classic Portuguese Pastel de Nata: buttery, flaky pastry shells filled with silky vanilla custard, finished with a beautifully caramelized top.
Equipment
Ingredients
Pastry
puff pastry (thawed)
300 g
Custard Filling
whole milk
250 ml
heavy cream
100 ml
granulated sugar
120 g
egg yolk
6 piece
cornstarch
20 g
vanilla extract
5 ml
lemon zest
1 piece
ground cinnamon
2 g
Instructions
Prepare the pastry shells
Roll out the puff pastry and cut circles to fit into muffin or tart molds.
Line the molds
Place pastry circles into the tart molds, pressing gently to fit.
Make the custard
Heat milk, cream, and half the sugar in a saucepan until steaming.
Whisk egg yolks with cornstarch and remaining sugar
In a bowl, whisk egg yolks, cornstarch, and the rest of the sugar until smooth.
Temper and combine
Slowly pour the hot milk mixture into the yolk mixture while whisking constantly.
Cook the custard
Return the mixture to the saucepan and cook over medium heat, stirring until it thickens.
Add flavorings
Remove from heat and stir in vanilla extract, lemon zest, and cinnamon.
Fill and bake
Pour the warm custard into the pastry shells and bake at 250°C until the tops are caramelized and blistered.
Cool and serve
Remove from oven and let cool for 10 minutes before serving.
Original recipe
Storage
Best enjoyed fresh on the day of baking. Reheat to restore crisp pastry.
Notes
• Traditional Pastel de Nata are best served slightly warm
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