Pastel de Nata (Portuguese Egg Tart)
User Reviews
5
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Prep Time
25 mins
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Cook Time
22 mins
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Additional Time
1 hr 10 mins
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Total Time
1 hr 57 mins
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Servings
12 tarts
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Calories
290 kcal
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Course
Dessert
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Cuisine
Portuguese
Pastel de Nata (Portuguese Egg Tart)
Description
This Pastel de Nata recipe combines a silky egg custard made by whisking whole eggs, egg yolks, sugar, vanilla, milk, and heavy cream, chilled to dissolve sugar and enhance flavor. The pastry shell is crafted from puff pastry rolled thin and sliced into pieces that fit small tart molds. Pressing the chilled pastry into the molds creates thin crusts, essential for the characteristic crisp, layered texture.
The custard is poured into the pastry-lined molds and baked at a high oven temperature (480°F/250°C) to form a golden, slightly blistered surface while the filling sets to smooth firmness with a tender, creamy inside. This contrast between flaky crust and luscious custard is key to the dessert’s appeal.
Pastel de Nata is served warm or at room temperature. They can be enjoyed fresh or stored in the refrigerator for up to two days, eaten chilled or reheated briefly to restore some crispness. Freezing is possible though it slightly affects crispiness and filling consistency.
Different tart mold sizes affect dough usage; standard muffin tins require more pastry due to deeper cups. Careful chilling and rolling ensure manageable dough for molding without tearing.
Ingredients
- 2 egg large, whole
- 3 egg yolk
- ½ cup granulated sugar white
- 1 teaspoon vanilla extract pure
- ⅓ cup milk about 75 ml, whole
- ⅔ cup heavy whipping cream 150 ml
- 2 oz puff pastry 14 oz each (Please see NOTE, in packages
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.
Notes
- If consuming the day they are made, refrigeration is not necessary; they can be served warm or at room temperature.
- Store leftovers in an airtight container in the fridge for up to 2 days; they can be eaten chilled or reheated in a 350°F (180°C) oven for about 8 minutes.
- To freeze, place tarts on a baking sheet for 2 hours, then transfer to freezer bags for up to 2 months; thaw in the fridge. Expect some loss in crust crispness and potential slight curdling of custard.
- Using tart molds requires one package of puff pastry, while deeper muffin tins need two packages, as more dough is needed to prevent shrinkage and support filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12tarts
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 95mg | 32% |
| Sodium | 103mg | 4% |
| Potassium | 55mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 310IU | 6% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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