Pastel de Nata (Portuguese Egg Tart)
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. This is the shortcut or easy dessert recipe that cuts the prep time quite a bit yet it tastes like the traditional treat.
Servings 12 tarts
Calories290 kcal
Cost $ 1.50 per tart
Equipment
- oven
- tart tins
- bowl
Ingredients
- 2 large whole eggs
- 3 egg yolks
- ½ cup white granulated sugar
- 1 teaspoon pure vanilla extract
- ⅓ cup whole milk about 75 ml
- ⅔ cup heavy whipping cream 150 ml
- 2 14 oz packages puff pastry 14 oz each
Instructions
- 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.
- Meanwhile, preheat the oven at 480 degrees F (250 degrees C) and roll out the thawed puff pastry over a floured surface. Sprinkle just a little bit of flour over and spread. This will prevent the dough to stick on the surface and in your hands.
- Then, roll up the short side of the dough tightly into a log. Cut off the edges and slice the dough into 12 even pieces. It is key the dough is still chilled when you are molding it into the tart pans. If needed, wrap some pieces and chill until needed.
- Press each piece of dough into a greased small tart mold (3-inch or 7.5 cm diameter) until forming a crust that is thin and about ½-inch (1 cm) higher than the rim of the pan. When baking, the crust will shrink! If needed, wet your hands with water in order to mold the dough. Prick the bottom and sides with a fork to prevent puff up too much and spill the filling. Alternatively, you can use a standard-size muffin tin instead of individual tart pans. But be aware the dough will shrink more and will be thinner on the edges.
- Cover the tart pans with foil and chill in the fridge for 10-15 minutes. Then, gently pour in the custard filling (70% full) 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.
- Let Portuguese egg tarts cool for 5 minutes, gently remove them from their tart tin, and place on a rack to cool more. You can serve them warm or at room temp with a cup of coffee. If you prefer, sift powdered sugar and ground cinnamon on top.
Recipe Video
Recipe Notes
How to Store Pastéis de Nata
If consuming within the day you make them, you do not need to refrigerate them. You can eat them warm or at room temperature. However, if you have leftovers, chill them in the fridge in an airtight container for up to 2 days. You can eat them chilled (my favorite way).
Or, you can reheat them in a preheated oven (at 350 F or 180 C) for about 8 minutes.
To freeze them, put the Portuguese egg tarts into a baking sheet and freeze for about 2 hours. Then, place them into a freezer bag in one single layer and freeze for up to 2 months. Thaw in the fridge! Be aware their crust won’t be as crispy and the filling will be less creamy and may curd a little.
Nutrition
Calories: 290kcal | Carbohydrates: 24g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 103mg | Potassium: 55mg | Sugar: 9g | Vitamin A: 310IU | Calcium: 30mg | Iron: 1mg
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