Gluten-Free Portuguese Egg Tart
Indulge in the velvety richness of these Gluten-Free Portuguese Egg Tarts—an irresistible twist on the classic pastel de nata. Perfect for those with gluten sensitivities, this recipe features a buttery, flaky crust made from gluten-free all-purpose flour, paired with a luscious custard filling infused with creamy milk, heavy cream, and warm hints of cinnamon and vanilla. Baked to perfection, the golden tops boast a caramelized finish that complements the silky interior. Ready in just an hour, these homemade delights are perfect for a decadent dessert or an elegant afternoon treat. Serve them fresh and savor the balance of sweet and creamy flavors in every bite!
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Recipe Information
Ingredients
- 150 grams Gluten-free all-purpose flour
- 100 grams Unsalted butter
- 60 milliliters Cold water
- 1 teaspoon Salt
- 2 tablespoons Cornstarch
- 120 milliliters Whole milk
- 120 milliliters Heavy cream
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Cinnamon stick
- 4 large Egg yolks
Instructions
Preheat the oven to 220°C (425°F).
In a bowl, combine the gluten-free flour and salt. Add the cold, cubed butter and blend using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add cold water to the flour mixture and mix until it forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
Roll out the chilled dough on a gluten-free floured surface to about 1/8 inch thick. Cut into circles that fit your muffin pan or tart pan.
Press the dough circles into the pan to form the shells and set aside.
In a small saucepan, combine the cornstarch with a small amount of milk to create a slurry. Then add the rest of the milk, cream, sugar, and cinnamon stick.
Bring the mixture to a simmer over medium heat, stirring constantly, until it thickens slightly. Remove from heat and let it cool. Take out the cinnamon stick.
In a bowl, mix the egg yolks with the vanilla extract. Gradually stir the cooled milk mixture into the egg mixture, mixing well.
Pour the custard filling into the prepared tart shells, filling each about three-quarters full.
Bake in the preheated oven for around 20-25 minutes or until the tops are golden brown and the custard is set.
Allow the tarts to cool completely before serving.
Enjoy your gluten-free Portuguese egg tarts!
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1094 mg | 365% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 257.5 g | 94% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 107.4 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 310 mg | 24% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 302 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
