Learn how to make Portuguese Egg Tarts from scratch, also known as Pasteis de Nata! You don’t need any fancy equipment to create these delightful treats right at home. This easy-to-follow recipe will show you how to make your own puff pastry from scratch for that authentic, flaky crust. If you've never tasted one before, you're in for a real treat! These creamy, custard-filled tarts are absolutely irresistible. So, roll up your sleeves and let's get baking—these egg tarts might just become your new favourite dessert. Happy cooking! 🥰

Tip #1

Chill Thoroughly: Ensure each chilling step is fully followed, as this helps prevent the butter from melting into the flour too early, which is important for flaky pastry.

Tip #2

Avoid Overworking the Dough: Handle the pastry as little as possible to keep it light and flaky. Overworking can develop gluten and make the pastry tough.

Tip #3

Monitor Baking Closely: Keep an eye on the tarts as they bake. Each oven is different, and it’s crucial to adjust the cooking time as needed to prevent over-browning.

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Portuguese Egg Tart

Preparation Time: 1 hour | Chilling Time: 2 hours | Baking Time: 20 minutes

Servings: 12 pieces

Ingredients

Pastry:

1 ¼ cups (175g) all-purpose flour
1/4 tsp salt
3/4 cup (170g) butter, cubed & chilled
7 tbsp cold water

Filling:

½ cup (118ml) heavy cream
½ cup (115g) white sugar
1 ¼ cups (300ml) whole milk
2 egg yolks
5 tsp (11g) corn starch
1 ¼ tsp vanilla extract

Preparation

Make the Pastry:

Combine Dry Ingredients: In a mixing bowl, whisk together flour and salt. Add the chilled, cubed butter and rub into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Add Water: Drizzle in 7 tbsp of cold water, mixing with a fork until the dough begins to come together. Add a little more water if necessary, just enough to form a cohesive dough.
First Fold: Turn the dough out onto a lightly floured surface. Roll into a 6x15 inch rectangle. Perform a book fold by bringing one short end toward the centre, then the other over it, like folding a letter. Wrap in plastic and chill for 1 hour.
Second Fold: Roll out to 6x15 inches, fold as before, and chill for another 30 minutes.
Third Fold: Roll out to 6x15 inches, fold again, then roll into a final 10x12 inch rectangle. Roll up the dough tightly from the long side, wrap in plastic, and refrigerate for 30 minutes or overnight.

Make the Filling:

Prepare Custard: In a saucepan, combine heavy cream, sugar, milk, egg yolks, corn starch, and vanilla extract. Whisk until sugar dissolves.
Cook Custard: Place over medium-low heat, whisking constantly, until it thickens enough to coat the back of a spoon but is still pourable. Remove from heat and continue whisking until the mixture cools slightly. Sift and let cool completely.

Assembly and Baking:

Preheat Oven: Preheat your oven to 230°C (446°F).
Prepare Tarts: Slice the chilled pastry log into 12 equal pieces. Press each into lightly greased tart molds or cupcake pans, forming thin shells.
Fill Shells: Spoon the cooled custard into each pastry shell, filling nearly to the top.
Bake: Bake for about 20 minutes. If the pastry or custard begins to brown too quickly, turn off the oven and allow the tarts to finish cooking in the residual heat for an additional 10 minutes.
Cool: Remove from the oven, let cool in the pan for 15 minutes, then transfer to a wire rack.
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