If you haven't tried Portuguese Egg Tarts before, then you are missing out! With a flaky puff pastry shell and smooth, custardy filling, these egg tarts are the perfect balance of sweet and creamy, with just a hint of vanilla. These are perfect for dessert or an indulgent snack and will add a touch of Portugal to your home!
What is a Portuguese Egg Tart?
Portuguese egg tarts, also known as Pastéis de Nata, are traditional pastries that originated in Lisbon, Portugal. They feature a rich, creamy custard filling with caramelized tops, nestled in flaky, buttery pastry shells. Slightly different from other custard tarts, their texture and caramelization make them unique and absolutely delightful.
Why You’ll Love This Recipe:
- Simple Ingredients: Uses everyday ingredients like milk, cream, and eggs for a deliciously easy dessert.
- Luxurious Texture: Smooth, creamy filling meets the crispy, flaky pastry shell for a perfect bite.
- Delicious Flavor: With a subtle hint of cinnamon and vanilla, these tarts are sweet, warm, and comforting.
- Authentic Taste: Capture the classic flavors of Portugal right at home.
- Perfectly Shareable: Great for potlucks, family events, or anytime you want to impress your guests.
Ingredients:
- Milk: Adds creaminess to the custard filling, creating a smooth texture.
- Heavy Cream: Gives the filling a rich, luscious flavor and a creamy mouthfeel.
- Sugar: Sweetens the custard and helps with caramelization in the oven.
- Corn Starch: Acts as a thickening agent, ensuring the custard sets properly.
- Cinnamon Stick (optional): Adds a subtle warmth and aromatic hint, enhancing the custard’s flavor.
- Egg Yolks: Create a rich and velvety custard filling, essential to the tart’s creaminess.
- Vanilla Extract: Provides a gentle, sweet aroma and enhances the custard’s flavor.
- Puff Pastry Egg Tart Shells: These ready-to-use shells make it easy to achieve that flaky, golden crust typical of Portuguese egg tarts. You can find these in the frozen section of any Asian grocery store!
How to Make Portuguese Egg Tarts:
1. Prepare the Custard Filling
In a small pot over low heat, whisk together milk, heavy cream, sugar, and corn starch. Continue whisking until the sugar and corn starch have dissolved and the mixture reaches a slight simmer. Avoid overcooking. Remove from heat and let it cool for 5 minutes.
2. Combine with Egg Yolks
In a separate small bowl, whisk together the egg yolks and vanilla extract. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly until fully incorporated. Strain the mixture through a fine mesh strainer for a smooth custard.
3. Fill and Bake
Preheat your oven to 475°F (245°C). Place puff pastry shells on a baking tray and pour the custard filling into each shell, filling them about ¾ full. Bake for 15-20 minutes or until the tops have golden brown spots and the custard is set.
Storage:
- For the best flavor and texture, Portuguese egg tarts are best eaten fresh on the day they’re baked.
- Store leftovers in the refrigerator and reheat in the oven for a few minutes to re-crisp the crust.
- You can also freeze baked egg tarts for up to 2 months. Reheat in the oven at 350F for about 10 mins.
Tips:
- Prevent Overheating the Cream Mixture: Avoid boiling the cream mixture; a gentle simmer is enough to dissolve the sugar and corn starch.
- Strain for Smoothness: Straining the custard helps remove any lumps, giving a smooth, velvety texture.
- Reheat for Crispiness: If storing, reheat in the oven to revive the flaky texture of the puff pastry.
Ingredients
- ¾ cup milk
- ½ cup heavy cream
- ⅓ cup sugar + 1 Tbsp
- 1 tablespoon corn starch
- 1 small cinnamon stick (optional)
- 4 egg yolks
- 1 teaspoon vanilla extract
- 12 puff pastry egg tart shells
Instructions
- Whisk together milk, heavy cream, sugar, and corn starch in a small pot over low heat. Whisk until sugar and corn starch is dissolved and mixture is slightly simmering (don’t overcook). Turn off heat let cool slightly for 5 mins.
- In a small bowl, whisk egg yolks and vanilla together. Gradually add warm cream into egg yolk until well incorporated. Strain through mesh strainer.
- Preheat oven to 475F. Pour filling to egg tart shells until ¾ full. Bake for 15-20 mins until tops have golden brown spots and custard is set.
Joe says
I notice that the ingredients include a small cinnamon but don't include how to use it in the directions. I would imagine this gets steeped with the cream/milk mixture while it cooks and is removed prior to tempering the eggs.