Portuguese Egg Tart
Indulge in the irresistible charm of **Portuguese Egg Tarts**, a classic dessert that blends flaky, buttery puff pastry with a creamy, caramelized custard filling. These little bites of heaven are surprisingly easy to make, yet they deliver all the authentic flavors of the beloved pastel de nata. With a velvety mixture of egg yolks, whole milk, and a hint of vanilla, paired with a touch of warm cinnamon in the syrup, these tarts boast layers of texture and flavor. Perfectly golden and blistered on top after a quick bake, they’re best served warm to highlight their delicate sweetness and crisp pastry. Whether for a weekend treat or a stunning party dessert, these egg tarts will transport your taste buds straight to Portugal's cobblestone streets. **Keywords**: Portuguese Egg Tart recipe, pastel de nata, homemade custard tart, authentic Portuguese dessert.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 150 grams granulated sugar
- 160 ml water
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 25 grams all-purpose flour
- 250 ml whole milk
- 1 pinch salt
- 6 egg yolks
Instructions
Preheat your oven to 220°C (428°F).
Roll out the puff pastry sheets and cut them into circles using a round cutter, approximately 8 cm in diameter. Line a 12-cup muffin tin with each circle, pressing the pastry firmly to the bottom and sides. Place the tray in the refrigerator to chill.
In a small saucepan, mix the sugar, water, and cinnamon stick. Over medium heat, allow the mixture to boil until the sugar has completely dissolved and forms a light syrup. Remove the cinnamon stick and mix in the vanilla extract. Set aside to cool.
In another saucepan, whisk the flour, salt, and milk together over medium heat until you achieve a thick and smooth consistency. Let it cool slightly.
Once cooled, combine the syrup with the milk mixture in a bowl. Gently whisk in the egg yolks until fully incorporated to make the custard filling.
Remove the chilled tart shells from the refrigerator and evenly distribute the custard filling among them, filling them almost to the top.
Place the tin in the middle rack of the preheated oven and bake for 20-25 minutes, or until the top of the custard is golden brown and blistered.
Allow them to cool slightly before removing from the muffin tin. Serve warm for the best flavor.
Nutrition Facts
Calories |
146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 13.8 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 47 mg | 1% | |
*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.
