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
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
Brush the tarts with sugar syrup on the top once baked (optional)
How to make the sugar syrup ?
Boil 1 tbsp of sugar in 2 tbsps of water until the sugar has melted
Recipe Video
About Videos - most recipes has two videos - a quick version in the post & longer detailed version on this recipe card. Please do subscribe to my channel if you like my videos
Nutrition Information
Calories: 111kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 7mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 72IU | Calcium: 22mg | Iron: 1mg
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
Did you make this recipe? I'd love to hear how it was.Mention @bakealish or tag me on Instagram #bakealish
