Pastel de nata (or Portuguese egg tart) is a 19th century small tart with a crispy puff pastry crust and a custardy pastry cream filling, presenting caramelized spots on top.
Ingredients– Whole eggs– Egg yolks– White granulated sugar– Pure vanilla extract– Whole milk about 75 ml– Heavy whipping cream 150 ml– Puff pastry 14 oz each
To make these Portuguese tarts, prepare the custard. Whisk the whole eggs and egg yolks together in a medium bowl until homogeneous. Then, add sugar, milk, heavy cream, and vanilla extract, whisking the mixture until homogeneous.
– Cover the bowl with a cling film or plastic wrap and chill in the fridge for at least one hour or until the sugar has dissolved.roll out the thawed puff pastry over a floured surface. Sprinkle just a little bit of flour over and spread. .
Cover the tart pans with foil and chill in the fridge for 10-15 minutes. Then, gently pour in the custard filling and bake at the middle rack for 15-25 minutes or until the dough is cooked through and golden brown and the custard is set and have burnt (caramelized) spots on top.