I've been a big fan of Portuguese egg tarts for a long time because they have a perfectly blistered custard top with a flaky pastry on the outside. I buy these every time I go to a bakery but it's so easy to make at home!
What Are Portuguese Egg Tarts?
Portuguese egg tarts, also known as pastéis de nata, are a classic Portuguese pastry made with a flaky puff pastry shell filled with a rich, creamy egg custard. They originated in Lisbon in the 18th century and have since taken over bakeries worldwide.
The signature look is those caramelized brown spots on top of the custard, which you get from baking them at a very high heat.
Why You'll Love This Recipe
- Bakery quality at home: These Portuguese egg tarts taste like something you'd pay way too much for at a fancy café.
- Simple ingredients: Only simple ingredients here and using puff pastry is a shortcut that saves you serious time.
- Impressive but easy: They look like you spent hours, but the hands-on time is minimal.
Equipment You'll Need
- Small pot
- Small bowl
- Whisk
- Fine mesh strainer
- Baking sheet
- Egg tart molds (if making your own shells)
Ingredients
For the Custard Filling
- Milk
- Heavy cream: Gives the custard that ultra-rich, silky texture.
- Sugar
- Corn starch: Helps thicken the custard so it sets up perfectly in the oven.
- Cinnamon stick: Adds a subtle warmth that's classic in Portuguese egg tarts.
- Egg yolks: The star of the custard, giving it that rich golden color and creamy body.
- Vanilla extract
Tart Shells
Frozen puff pastry egg tart shells: Pre-formed puff pastry shells that make this recipe a total breeze. Check the recipe notes below if you can't find them and need to make your own.
Customizations
- Swap the cinnamon: Ground cinnamon works in a pinch, just use about ¼ teaspoon instead of a whole stick.
- Add citrus: A strip of lemon zest steeped with the cream adds a bright, fragrant note that's very traditional.
- Homemade shells: If you can't find frozen puff pastry egg tart shells, grab store-bought puff pastry, cut it into squares, and press them into egg tart molds.
How to Make Portuguese Egg Tarts
Make the Custard Base
In a small pot, whisk together the milk, heavy cream, sugar, corn starch, and cinnamon stick. Set the pot over low heat, stirring occasionally, until the sugar and corn starch dissolve and the mixture just starts to simmer.
Turn off the heat and let it cool for about 5 minutes.
Temper the Egg Yolks
In a small bowl, whisk together the egg yolks and vanilla extract. Slowly pour the warm cream mixture into the egg yolks, whisking constantly so the eggs don't scramble.
Once incorporated, strain the custard through a fine mesh strainer and set aside.
Bake the Egg Tarts
Preheat your oven to 475F. Arrange the puff pastry shells on a baking sheet and fill each one about ¾ full with the custard.
Bake for 15-20 minutes until the tops have golden brown spots and the custard is set. Let them cool slightly before serving.
Storage
Store leftover Portuguese egg tarts in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven or an air fryer at 350F for a few minutes to bring back that crispy goodneess.
Tips to Make the Perfect Portuguese Egg Tarts
- Don't skip the strain: Running the custard through a fine mesh strainer removes any cooked bits of egg and keeps the texture smooth and silky.
- Fill only ¾ of the way: The custard puffs up slightly as it bakes, and overfilling leads to spills and sad tarts.
- Let them cool slightly: The custard firms up as it cools, so give them at least 10 minutes before digging in.
Frequently Asked Questions (FAQs)
What's the difference between Portuguese egg tarts and Hong Kong egg tarts?
Portuguese egg tarts use flaky puff pastry and have a loose, slightly jiggly custard with caramelized brown spots on top. Hong Kong egg tarts typically use a shortcrust or flaky pastry and a smoother, more firmly set custard without the charred spots. Both are delicious, but very different textures.
Why did my custard filling overflow?
Most likely the shells were overfilled. Make sure you're only filling them about ¾ of the way to leave room for the custard to puff up slightly during baking.
Can I make Portuguese egg tarts ahead of time?
Yes! You can make the custard filling a day ahead and store it in the fridge. When you're ready to bake, just fill the shells and bake as directed. The tarts themselves are best eaten fresh but will keep in the fridge for up to 3 days.
Where can I find frozen puff pastry egg tart shells?
Check Asian grocery stores, as they often carry them in the frozen section. If you can't find them, you can make your own using store-bought puff pastry and egg tart molds. See the recipe notes in the recipe card below for details.
Can I freeze Portuguese egg tarts?
It's best to freeze them unbaked. Fill the shells with custard and freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen at 475F, adding a few extra minutes to the bake time.
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Portuguese Egg Tarts
Equipment
- Frozen Portuguese Egg Tart Shells pre-made shells
- Egg Tart Molds optional if you can't find frozen tart shells near you
Ingredients
- ¾ cup milk
- ½ cup heavy cream
- ⅓ cup + 1 Tbsp granulated sugar
- 1 tablespoon corn starch
- 1 small cinnamon stick
- 4 egg yolks
- 1 teaspoon vanilla extract
- 12 frozen puff pastry egg tart shells see recipe notes to make your own
Instructions
- In a small pot, whisk together milk, heavy cream, sugar, corn starch, and cinnamon stick. Transfer to a stove and turn on the heat on low, stirring occasionally, until sugar and corn starch is dissolved and mixture is slightly simmering. Turn off the heat and let cool slightly for 5 mins.¾ cup milk, ½ cup heavy cream, ⅓ cup + 1 tablespoon granulated sugar, 1 tablespoon corn starch, 1 small cinnamon stick
- In a small bowl, whisk together the egg yolks and vanilla extract. Gradually pour the warm cream mixture into the egg yolks, whisking constantly until fully incorporated. Strain through a fine mesh strainer and set aside.4 egg yolks, 1 teaspoon vanilla extract
- Preheat your oven to 475F. Arrange the puff pastry egg tart shells on a baking sheet and pour the custard filling into each shell until about ¾ full. Bake for 15-20 minutes until the tops have golden brown spots and the custard is set.12 frozen puff pastry egg tart shells
Notes
- Egg tart molds: https://amzn.to/4tdUjPH
- Store-bought puff pastry
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.