If you have a love for rich, creamy custards nestled in flaky, golden pastry, you are in for a treat with this Pastel de Nata or Portuguese Egg Tarts Recipe. This classic Portuguese dessert is a delightful balance of crisp puff pastry and a silky, caramelized custard that sings with vanilla and just a hint of burnished sugar on top. Each tart is a tiny celebration of texture and flavor that’s as comforting as it is indulgent. Whether you’re an experienced baker or a curious beginner, this recipe invites you to bring a piece of Portugal into your kitchen and enjoy a truly iconic pastry that brightens any occasion.
Ingredients You’ll Need
Creating the perfect Pastel de Nata or Portuguese Egg Tarts Recipe depends on a handful of simple yet essential ingredients. Each one plays a crucial role, from the creamy custard’s luxurious texture to the delicate, buttery layers of puff pastry that hold it all together.
- 70 grams heavy cream: Adds richness and a smooth, velvety texture to the custard.
- 70 grams sugar: Sweetens the custard and helps develop that classic caramelized top.
- 3 egg yolks: The star of the custard, providing creaminess and structure.
- 1 1/2 tablespoons cornstarch: Essential for thickening the custard to the perfect consistency.
- 200 ml fresh full-fat milk: Balances the cream for a lighter yet still rich custard.
- 1 teaspoon vanilla extract: Infuses the custard with warm, inviting flavor.
- 1 sheet puff pastry: The crispy, flaky shell that contrasts beautifully with the soft custard.
- Butter (for greasing the forms): Prevents sticking and enhances the pastry’s golden finish.
How to Make Pastel de Nata or Portuguese Egg Tarts Recipe
Step 1: Prepare the Pastry Shells
Start by shaping your puff pastry into small tart shells. Make sure the dough is evenly pressed into your greased forms to create that iconic flaky base with a buttery bite. Once shaped, chill them in the freezer for a few minutes; this helps the dough hold its shape and results in a crispier shell after baking.
Step 2: Whisk Together the Custard Ingredients
In a bowl, thoroughly whisk the heavy cream, sugar, egg yolks, cornstarch, and milk until you achieve a smooth, lump-free mixture. This step is crucial for the custard’s silky texture, so take your time to ensure everything is well combined before moving on.
Step 3: Cook the Custard Gently
Using a double boiler over medium-low heat, slowly cook your egg mixture while stirring continuously. This slow cooking prevents the eggs from scrambling and thickens the custard to a consistency similar to crepe batter. To stop further cooking once done, place the pot in a cold water bath—this helps maintain the smooth, creamy texture.
Step 4: Add Vanilla and Cool
Mix in the vanilla extract for a lovely aromatic touch. Then, let your custard cool to room temperature before filling the pastry shells. Cooling is key to prevent the pastry from steaming and becoming soggy once filled.
Step 5: Preheat Your Oven and Fill the Shells
Set your oven to a high temperature of 250°C to achieve that distinctive blistered top. Pour the custard into the tart shells, leaving a small margin at the top so the filling doesn’t spill. This careful filling helps create the beautiful dome of custard after baking.
Step 6: Bake to Perfection
Bake the tarts at 250°C for the first 5 minutes to get the pastry puffing and the custard bubbling. Then reduce the temperature to 200°C and bake for another 15-20 minutes until you see those signature dark spots forming on the custard’s surface. Rotating the tray mid-bake ensures even browning—this step truly brings this Pastel de Nata or Portuguese Egg Tarts Recipe to life.
Step 7: Cool and Enjoy
Remove the tarts from the oven and place them on a cooling rack. These tarts are best enjoyed warm when the custard is still luxuriously soft and the pastry crisp. Trust me, nothing beats their fresh, just-out-of-the-oven charm!
How to Serve Pastel de Nata or Portuguese Egg Tarts Recipe
Garnishes
A simple dusting of cinnamon or powdered sugar can elevate your Pastel de Nata or Portuguese Egg Tarts Recipe beautifully without overpowering their delicate flavor. A tiny sprinkle of lemon zest can also add a surprising yet harmonious brightness to each bite.
Side Dishes
These tarts pair wonderfully with a steaming cup of strong coffee or rich espresso, making them a perfect afternoon pick-me-up or a charming end to dinner. For a refreshing contrast, serve alongside fresh berries or a citrus salad.
Creative Ways to Present
For a fun twist, serve mini versions of these tarts in decorative ramekins or on a rustic wooden board alongside a selection of Portuguese cheeses and fruits. You can also drizzle a bit of caramel sauce or honey for extra indulgence when serving.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep your Pastel de Nata or Portuguese Egg Tarts refrigerated in an airtight container. They’ll stay fresh for up to 2 days, though they’re best enjoyed fresh for maximum crispness and creamy custard.
Freezing
While freezing is possible, it’s best to freeze the tarts before baking. Wrap the shaped but unbaked pastry shells tightly, and freeze for up to a month. When ready to bake, simply thaw and proceed with filling and baking as usual for the best results.
Reheating
To reheat, warm the egg tarts in a preheated oven at 180°C for about 5-7 minutes. This refreshes the crisp pastry and gently warms the custard without overcooking it. Avoid microwaving to keep the crust flaky and delicious.
FAQs
Can I use store-bought puff pastry for this recipe?
Absolutely! Store-bought puff pastry is a convenient option and works wonderfully for this Pastel de Nata or Portuguese Egg Tarts Recipe. Just ensure it’s well thawed and rolled out if needed before molding into tart shells.
What’s the secret to getting the custard’s burnt spots on top?
The high initial baking temperature is key. Baking at 250°C encourages the signature caramelized, slightly burnt spots on top of the custard that add delicious flavor and authenticity.
Can I make these tarts vegan or dairy-free?
Traditional Pastel de Nata uses dairy and eggs for its texture and flavor. While vegan substitutions exist, the texture and taste will differ significantly. For the authentic experience, it’s best to stick to the original ingredients.
How do I prevent the custard from becoming rubbery?
Cooking the custard gently over medium-low heat and immediately stopping the cooking process with a cold water bath helps keep the filling smooth and creamy without overcooking or curdling.
What’s the best way to eat Pastel de Nata?
These tarts are best enjoyed warm and fresh, straight from the oven. The contrast between the crisp pastry and warm custard is what truly makes this Pastel de Nata or Portuguese Egg Tarts Recipe shine.
Final Thoughts
Now that you have the steps to create this delightful Pastel de Nata or Portuguese Egg Tarts Recipe, I encourage you to roll up your sleeves and give it a go. Each bite is a little golden masterpiece, filled with creamy custard and a flaky crust that brings joy to your kitchen and smiles to those you share it with. Happy baking!
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Pastel de Nata or Portuguese Egg Tarts Recipe
Pastel de Nata, or Portuguese Egg Tarts, are a classic Portuguese pastry featuring a flaky puff pastry shell filled with a rich, creamy custard that is caramelized on top. This recipe details how to make the delicate custard using a double boiler technique and bake the tarts to achieve the iconic slightly burnt, bubbling surface typical of authentic Pastéis de Nata. Ideal as a warm dessert or indulgent snack, these tarts bring a taste of Portugal to your kitchen.
- Total Time: 40 minutes
- Yield: 10 servings
Ingredients
Pastry
- 1 sheet puff pastry
- Butter (for greasing the forms)
Custard Filling
- 70 grams heavy cream (at least 30% fat)
- 70 grams sugar
- 3 egg yolks
- 1 1/2 tablespoons cornstarch
- 200 ml fresh full-fat milk
- 1 teaspoon vanilla extract
Instructions
- Prepare Pastry Shells: Form the dough into individual pastry shells as previously described in the referenced method, then freeze them for a few minutes while preparing the custard to help them retain shape.
- Mix Custard Ingredients: In a bowl, whisk together the heavy cream, sugar, egg yolks, cornstarch, and milk until thoroughly combined and free of lumps, ensuring a smooth mixture.
- Cook Custard: Using a double boiler, cook the egg mixture over medium-low heat while stirring continuously. Continue until it thickens to the consistency of crepe batter. Once thickened, remove from heat and immediately place the pot in a cold water bath to halt further cooking.
- Flavor and Cool: Stir in the vanilla extract until evenly incorporated, then allow the custard to cool down to room temperature before use.
- Preheat Oven: Set your oven to 250°C (482°F) to prepare for baking the tarts.
- Fill Pastry Shells: Retrieve the puff pastry shells from the fridge and fill them with the custard mixture, leaving about 5 to 7 millimeters of space at the top to prevent overflow during baking.
- Bake the Tarts: Bake at 250°C for 5 minutes or until the pastry begins to puff. Then lower the temperature to 200°C (392°F) and continue baking for 15 to 20 minutes, until the custard’s surface develops characteristic burnt spots and bubbling subsides. Rotate the tray several times during baking to ensure even browning.
- Cool and Serve: Remove the tarts from the oven and transfer them to a cooling rack. They are best enjoyed warm for the full authentic experience.
Notes
- Use fresh full-fat milk and heavy cream for the richest custard texture.
- Cooking the custard over a double boiler prevents it from curdling by gently heating the mixture.
- Freezing the formed puff pastry shells briefly before filling helps them keep shape during baking.
- Rotating the tray during baking promotes even caramelization on the custard tops and browning of the pastry.
- Eat the tarts warm to enjoy the perfect contrast between crispy pastry and creamy custard.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
