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Pastel de Nata or Portuguese Egg Tarts Recipe

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3.8 from 14 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. Flavor and Cool: Stir in the vanilla extract until evenly incorporated, then allow the custard to cool down to room temperature before use.
  5. Preheat Oven: Set your oven to 250°C (482°F) to prepare for baking the tarts.
  6. 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.
  7. 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.
  8. 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.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Portuguese

Find it online: https://monicarecipes.com/pastel-de-nata-or-portuguese-egg-tarts-recipe/