Dive into the world of Portuguese pastry with our cherished recipe for Pastel de Nata, the iconic Portuguese Egg Tart that has won over hearts and tastebuds across the globe. Renowned for its flaky, buttery pastry and its heavenly custard that’s just set with a slight wobble and often sporting a beautifully caramelized top, this traditional treat is a delightful indulgence at any time of day.
If you’re craving a sweet, creamy bite, these Pastel de Nata (Portuguese Egg Tarts) are sure to satisfy your sweet tooth.
Pastel de nata (Portuguese egg tart)
Ingredients
- 1 large egg
- 2 large egg yolks
- 115g golden caster sugar
- 2 tbsp cornflour
- 400ml full fat milk
- 1 cinnamon stick
- 3 strips unwaxed lemon zest
- 2 tsp vanilla extract
- 1 sheet ready rolled puff pastry
- Icing sugar and ground cinnamon to serve
Method
- Lightly grease a 12-hole muffin tin.
- Put whole egg, egg yoks, sugar and cornflour in a pan and mix together, then gradually add the milk until smooth.
- Add cinnamon stick and lemon zest, place over a medium heat and cook, stirring constantly, until the mixture comes to a boil.
- Remove from heat, add vanilla extract, place in a bowl and set aside to cool covered with cling film to prevent a skin forming.
- Place pastry sheet on a lightly floured surface, cut in half and place one half on top of the other.
- Roll into a log and cut into 12 rounds.
- Roll out each round to about 10cm diameter and place in the tin, pressing each into a cup shape slightly bigger than its hole.
- Set aside in the fridge for 30 mins.
- Preheat oven to 200C/Gas 6.<
- Add the cooled custard and bake for 20-25 mins until golden.
- Leave to cool in the tin for 5 mins, then cool on a wire rack or eat warm sprinkled with icing sugar and ground cinnamon.
