Portuguese Egg Tarts, or Pastéis de Nata, are a beloved pastry from Portugal, known for their flaky, buttery crust and creamy, custard-like filling. With a perfectly caramelized top and a soft, sweet center, these tarts are a delightful treat that’s both rich and light at the same time. Traditionally enjoyed with a sprinkle of cinnamon or powdered sugar, these egg tarts have become a favorite around the world. Making them at home might seem daunting, but with this recipe, you can recreate these iconic pastries with ease, bringing a little taste of Portugal to your kitchen.
Portuguese Egg Tarts (Pastéis de Nata) Recipe
Ingredients:
For the crust:
- 1 package (about 1 lb) puff pastry, thawed
- Flour for dusting
For the custard filling:
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup whole milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions:
- Prepare the crust: Lightly flour your work surface and roll out the puff pastry into a thin rectangle. Starting from one end, roll the pastry tightly into a log, then cut it into 12 even pieces. Take each piece, flatten it slightly, and press it into a greased muffin tin, working the dough up the sides to form a cup. Place the muffin tin in the fridge while you prepare the filling.
- Make the custard filling: In a medium saucepan, whisk together the heavy cream, sugar, and cornstarch. Add the milk and whisk until smooth. Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble, about 5-7 minutes.
- Temper the eggs: In a separate bowl, whisk the egg yolks and vanilla extract. Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking continuously to temper the eggs. Then, slowly pour the tempered egg mixture back into the saucepan, stirring until fully combined. Cook for another 1-2 minutes, then remove from heat. If you’re using lemon zest, stir it in now. Allow the custard to cool slightly.
- Assemble the tarts: Preheat the oven to 400°F (200°C). Remove the muffin tin from the fridge and spoon the custard filling into each pastry cup, filling them about three-quarters full.
- Bake: Bake the tarts in the preheated oven for 15-20 minutes, or until the pastry is golden and the tops of the custard are lightly caramelized with dark spots.
- Cool and serve: Let the tarts cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar or cinnamon before serving, if desired.
These Portuguese egg tarts are best enjoyed fresh and warm, though they can be stored in an airtight container for a couple of days. Their flaky crust and creamy, caramelized custard make them a delightful treat any time of the day!
