Portuguese Egg Tart

5 from 1 vote

Learn how to make Portuguese Egg Tart or Pastel de Nata, a popular dessert with layers of crispy flakes and soft egg custart inside!

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: Portugal

Servings: pcs

Calories: 211kcal

Author: Claudia

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
Place the sliced rolled sheet standing up, press it flat using your hand. Roll flat until it is wide enough to cover the base of the muffin pan or aluminium tin. Poke the base with a fork. Set aside. Finish the rest of the dough.
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!

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.