Portuguese Custard Tarts
These Portuguese custard tarts recipe is also known as Egg tart or pasteis de nata. It is a buttery pastry crust filled with homemade custard which is absolutely delicious with a great balance of crisp tart shell and creamy custard filling on the inside
I purchased a few of these from a homebaker years ago and always wondered why are they so expensive, till I actually took the effort of trying it myself. These Portuguese custard tarts are so delicious that one won’t be enough. It is quite a process to make the buttery crust but worth the effort once the tarts are out of the oven
If your a fan of custard based desserts, you must try the below recipes
About these Portuguese custard tarts
These are mini tarts that have a buttery biscuit-like crust and a creamy egg custard filling on the inside
They are a process to make but appreciated by most for how delicious they are
You learn how to make a tasty pastry crust that can be used as a tart shell for many other recipes
The custard filling is perfect for other bakes as well
This is a traditional recipe that is loaded with tips & tricks to get it right
What are Portugues Custard Tarts ?
Portugues Custard tarts also known as pasteis de nata or egg tarts is a very popular dessert that originated in Portugual and now famous all over the world
It was discovered to use up leftover egg yolks that is used to make the custard filling
Portuguese custard tarts recipe – 2 parts
Tart crust
A mere combination of butter and flour which forms into a dough. This dough is layered with more butter and rolled and folded several times to create beautiful layers that open up during the baking process
Custard filling
These tarts are filled with a homemade custard made with egg, cream and milk before baking. The custard is creamy and the tarts are crispy giving this dish a perfect balance of textures
Ingredients to make Portuguese custard tarts
All purpose flour
APF is the best flour available to make these tarts
Butter
Unsalted white butter is best. Make sure the butter is cold, this makes it easier to work with while making the dough. If using salted butter, skip the salt
Sugar
Both, the custard and the dough contain sugar. Use fine sugar to make the process easier
Cold water
Use ice cold water to knead the dough. This will ensure the butter is still chill and does not melt easily due to the warmth of our hands. This avoids the dough from turning too sticky making it difficult to work
Eggs
These Portuguese custard tarts are also known as egg tarts as the custard is made with eggs. I like to use more egg yolks for a better taste and color
Cooking cream
Here in India, we call cooking cream, heavy cream. However you may use whichever cream is easily available to you. Incase your cream is sweetened, add lesser sugar to the recipe
Milk
Adding milk balances the texture of the custard as only heavy cream would make it too thick. Use full-fat milk for best taste
Vanilla Essence
Vanilla essence covers the whiff of the eggs in the custard. Fell free to use vanilla pod or extract for a better vanilla feel in the custard
How to make Portuguese custard tarts or egg tarts
Step 1
Prepare the slab of butter by rolling it in a parchment paper or plastic bag
Step 2
Knead a dough made of flour, crumbled butter cubes, sugar, salt and water. The dough should not be too stiff nor to soft. Make sure to refrigerate before using
Step 3
Once the butter slab and dough is chilled well. Roll the dough into a rectangle and place the butter slab on one side, fold the dough like you closing a book. Cling wrap and refrigerate
Step 3
Roll the dough again into a rectangle. Fold both the sides by bringing it to the center and lastly fold it into half. Cling wrap again, refrigerate for half an hour and follow the same process twice again
Step 4
Next, roll this dough into a square and start rolling it like a wheel from one side. Form a cylinderical shape and refrigerate. Cut into rounds of 2 cms each
Step 5
Take a muffin mold and press each piece into the molds to form tarts
Step 6
Mix all the custard ingredients together to form the liquid. Refrigerate for half an hour to allow the sugar to melt in it, and then fill the tart shells with this mixture. Fill the custard only upto 80% of the tarts and bake until golden brown
How to store portuguese custard tarts?
They’re best eaten the day their made. However you can even store them in a airtight container for a day or two at room temperature
Alot of people like eating these chill, so feel free to store them longer in the fridge as well
Pasteis de nata or Portuguese Custard Tarts Recipe
Ingredients
For the Tart Crust
- 70 grams Slices of unsalted white butter, cold 1/3 cup, for layering
- 150 grams All purpose flour 120 grams + 4 tbsps
- Pinch of salt 1/8 tsp
- 25 grams fine sugar 2 tbsp
- 60 ml cold water 4 tbsps
- 30 grams cold unsalted white butter cubes 2 tbsp
- Additional flour for dusting while rolling dough
- sugar syrup, for brushing on baked tarts (optional)
For the Custard
- 120 ml milk 1/2 cup
- 170 ml cooking cream 3/4 cup
- 70 grams fine sugar 6 tbsps
- 2 egg yolks
- 2 full eggs
- 1 tsp vanilla essence 5 ml
Instructions
For the tart crust
- In a transparent plastic bag or parchment paper, take the cold butter slices and roll over the plastic or parchment paper using a rolling pin to form a rectangular butter sheet. Place this in the fridge for an hour or until firm
- In a bowl, combine the all purpose flour, sugar and salt. Mix well and add the cold butter cubes to make a cumbly mixture out of it. Add the cold water to form a dough, cling wrap and refrigerate for 30 mins
For the layering
- Roll the dough on a surface dusted with flour. Roll into a big rectangle and place the cold butter slab prepared earlier on one side. Fold one side of the dough just like a book, cling wrap and chill for half an hour
- Take it out and start rolling again into a rectangle on a surface dusted with flour. Fold both sides in the middle, and then fold it into half. Place this in the fridge cling wrapped for half an hour and repeat this same process twice again
- Finally, remove the dough from the fridge and roll it into a square on a surface dusted with flour. Next, carefully roll this tightly just like a wheel and place this roll in the cling wrap. Refrigerate for half an hour and lastly cut into rounds with 2 cms thickness
- To form the tarts, take a muffin mold and place the cut dough pieces in the molds. Press it into the mold forming a tart. The dough should be about 1 cm higher than the molk just like an empty basket
For the custard
- In a bowl, combine the eggs, egg yolks, sugar and vanilla essence. Whisk well and add the milk and cream to it. Continue whisking. Lastly, cling crap the bowl and refrigerate for 30 minutes, this will let the sugar melt. Next, whisk it again and pour it into the prepared tart shells filling the tarts upto 80% with the custard filling
- Bake at 200 degrees for 25 to 30 mins or until the custard feels wobbly on the top when toughed. Optional – Set the oven on top mode or grill mode for a few minutes for an extra golden brown look on the top only if not achieved during the baking process
Recipe Notes
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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