Easy and Fast Portuguese Egg Tart Recipe
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This crispy egg tart or Pastel de Nata became a dessert icon in Macau, very popular among tourists visiting Macau and Hong Kong.
The pie crust is different from Hokkaido Cheese Tart because this one has layers. They have both become very popular worldwide.
Portuguese Egg Tarts also known as Pasteis de Nata or Pastel de Nata is a famous dessert from Portugal. Inspired by the original recipe from Portugal, an English man named Andrew Stow recreated this egg tart in Macau.
Recipe Ingredients
Ingredient Notes
Puff Pastry – The easiest and fastest way to make this dessert is to use a store-bought puff pastry sheet. You don’t have to go through numbers of dough and butter folding and rolling. To make the the crispy layers, all you have to do is roll the sheet flat and roll it up to then make layers form afterwards.
Whipping Cream – To make sure the custard has rich flavor, you need to use dairy liquid whipping cream. However, you may substitute it with the non-dairy one, if you prefer. Please understand that the result won’t be the same.
Milk – Use full cream for better flavor.
Egg Yolk – Egg yolk is a must for egg custard. It helps bind the liquid ingredients and form the soft custard.
Butter – I prefer using unsalted butter. But if you have salted butter, then omit the salt in the recipe.
Muffin Baking Pan or Aluminum Foil Cup – Use muffin baking pan or aluminum foil cup (around 7 cm diameter).
Variations:
This Portuguese egg tart recipe is very versatile, you may experiment with cheese or cream cheese, or add matcha green tea powder or even with pandan extract.
Other than this egg tart, my next favorite goes to Hokkaido Cheese Tart, this is also a must-try!
How to Make
- Let the puff pastry set in the room temperature for 10-15 minutes until soft enough to roll. Roll flat using a rolling pin. Sprinkle some flour to make it easier to handle. (image 1)
- Roll it up (image 2). Cut the rolled sheet into 10 equal pieces. (image 3, 4)
- Press the sliced sheet using your hand (image 5). Roll flat until it is wide enough to cover the base of the muffin pan or aluminium tin (image 6, 7).
- Poke the bottom with a fork (image 8). Set aside.
- Pour milk, whipping cream, sugar, egg yolk, vanilla extract, condensed milk, cornstarch, and salt into a sauce pan. (image 9)
- Whisk until all the ingredients blend well. Put on the stove on medium heat. Keep stirring with a spatula. Do not leave it unattended.
- When you see the batter starts to thicken, you can turn off the stove.Strain to get a smoother texture.
- Pour into each mold around 0.5 cm below the tip of the pastry sheet (image 10).
- Bake in a preheated oven 225°C for 30-35 minutes until the custard is a bit scorched on top and the pastry sheet turns to golden brown. Take out from the oven and let it cool (image 11, 12).
- Let them cool on a cooling rack (image 13) Cut to see the layers of the pie crust (image 14)
Expert Tips
- Let the pastry sheet be in room temperature for 15 minutes before pressing it with a rolling pin. It will be easier to handle.
- Make sure you poke the bottom of the sheet in the muffin baking pan or aluminium tin cup.
- Sieve the filling through a strainer so you will have a smooth texture.
FAQs about this recipe
Storage and Reheating
If you want to keep the egg tarts for later, you can keep them in a closed container in the fridge. It can stay for up to 5 days in the fridge.
Reheating is simple. You only need to put it in the oven or air-fryer for 5-10 minutes or heat it in the microwave.
More Dessert Recipes
Portuguese Egg Tart
Equipment
- 10 foil tray muffin cases
- 1 whisk
Ingredients
- 1 puff pastry sheet
- 2 egg yolk
- 35 gr sugar
- 10 gr cornstarch
- 75 gr whipping cream
- 250 gr milk
- 1/2 tsp vanilla extract
- 1 tbsp condensed milk
- A pinch of salt
Instructions
Puff pastry sheet
- Let the puff pastry set in the room temperature for 10-15 minutes until soft enough to roll. Roll flat using a rolling pin. Sprinkle some flour to make it easier to handle.
- Roll it up. Cut the rolled sheet into 10 equal pieces.
- Press the sliced sheet using your hand. Roll flat until it is big enough to cover the mold or the muffin baking pan.
- Poke the bottom with a fork. Set aside.
Egg Custard
- Pour milk, whipping cream, sugar, egg yolk, vanilla extract, condensed milk, cornstarch, and salt into a sauce pan.
- Whisk until all the ingredients blend well. Put on the stove on medium heat. Keep stirring with a spatula. Do not leave it unattended.
- When you see the batter starts to thicken, you can turn off the stove.
- Strain to get a smoother texture.
- Pour into each mold around 0.5 cm below the tip of the pastry sheet.
- Bake in a preheated oven 225°C for 30-35 minutes until the custard is a bit scorched on top and the pastry sheet turns to golden brown.
- Take out from the oven and let it cool. Enjoy your Pasteis de Nata!
Video
Notes
- Let the pastry sheet be in room temperature for 15 minutes before pressing it with a rolling pin. It will be easier to handle.
- Make sure you poke the bottom of the sheet in the muffin baking pan or aluminium tin cup.
- Sieve the filling through a strainer so you will have a smooth texture.
This Portuguese egg tart is a simple and quick dessert to make! Even a beginner can make this without fail!