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Portuguese egg tarts are an absolute delight to bake and eat. My ex-manager, Joao, is Portuguese and from the day he came to know that I love baking, he’s been asking me to bake some Portuguese egg tarts. It sounded daunting but to be fair, I didn’t even do a search for Portuguese egg tarts before deciding that in my mind. As he continued telling me how delicious they are and couldn’t be more different fromChinese Egg Tarts, I said I would try baking the Portuguese version if he could bring some for me from Portugal. He agreed.
You may also like these spinach feta muffins, very easy to bake and super delicious!
And then he went and made it happen. A few months after this conversation, he actually brought some egg tarts from back home and I tried them. They were custardy, sweet, and true to his word, delicious.
I had no more excuses to not bake some Portuguese egg tarts and the best opportunity came up when a bunch of were going to visit Joao and Ruth’s baby, Luke.
Imagine baking Portuguese egg tarts for the first time for a Portuguese. Go ahead, imagine that. Jitterville!
I did it and I got a huge thumbs up from Joao. He even said a lot of people in Singapore would be willing to pay for these. Hmmm…
Portuguese Egg Custard Tarts
Adapted from Not Quite Nigella
Makes 12
Ingredients:
3 egg yolks
1/2 cup sugar (I would use slightly lesser than this next time)
2 tbsp cornflour
400ml full cream milk
2 tsp vanilla extract
1 block of puff pastry sheet
How to Make Portuguese Egg Tarts
1. Grease a muffin tray and pre heat oven to 200C.
2. Place the egg yolks, sugar, and cornflour in a pan and whisk together until well combined. Slowly add in the milk and mix well with no lumps.
3. Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to the boil. Let it simmer for 2-3 mins, then remove from heat and add the vanilla extract.
4. Transfer the custard to a bowl, cover, and let it cool.
5. Thaw the puff pastry sheet and roll to about 1/2″ thickness on a floured surface. Roll it from the width-side tightly and cut into small discs. Roll each disc (flouring the surface sufficiently) to the rough size of the muffin tray.
6. Lay each rolled out disc into the muffin tray, pour the cooled custard to about 3/4 level and bake for about 25 mins.
The custard will bubble up during baking, don’t worry! The top of the egg tart should have brownish black patches for that authentic Portuguese egg tart look!
Sprinkle the egg tarts with cinnamon powder and serve warm.
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Comments
These little guys were excellent. I received so many comments on them. Will be making them again!
Hi, you can make it more looking like Portuguese egg tart by using patty cake tin, don't use muffin tin because muffin tin won't make your puff pastry spring enough 🙂
Hi,
Did you use a puff pastry block or puff pastry sheet? The pastry part didn't turn out as flaky when i used the puff pastry sheet and rolled it up, etc, as per your instructions (which were very clear, thank you!). My aunt suggested that this is probably because puff pastry sheets were prepared to be immediately cut, while puff pastry BLOCKS are the ones that need the process illustrated above in order to give them layers.
Thank you.
yes you're right, these are the blocks and not the sheets. sorry for the confusion!
I love these–I've been to Lisbon twice and both times made sure to take a trip to the shop that is famous for these. I've never tried to make them on my own but I really should. Your photos are a great illustration of the process.
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FAQs
British tarts use the less flavoursome shortcrust pastry, which doesn't provide as much textural contrast with the smooth custard. They are also topped with nutmeg, which fails to bring the custard alive as Portugal's cinnamon does. Worse, they are now almost all mass-produced with palm oil-based pastry.
What is the difference between HK egg tart and Portuguese egg tart? ›
While Portuguese egg tarts have a flaky pastry crust, Hong Kong egg tarts typically feature a shortcrust pastry shell. This pastry is firmer and more cookie-like in texture, providing a sturdy base for the custard filling.
What is the original egg tart in Portugal? ›
Originally discovered by Portuguese nuns at Jerónimos Monastery in Belém, the sweet treats soon became popular and spread across the world. Pastéis de Belém is the original place that started selling Portuguese egg tarts, dating back to 1837.
Do Portuguese custard tarts need refrigeration? ›
How to Store Pasteis de Nata. While pasteis de nata are best enjoyed warm on the day they're made, they can be stored at room temperature for up to two days. Reheat them in a 350 degrees F oven for best results.
What are the 3 types of custard? ›
There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.
Do you eat Portuguese custard tarts hot or cold? ›
They can be enjoyed warm or cold. If you've made a batch but don't want to eat them all they will freeze well. Just place a few in a tupperware box and freeze for up to 3 months. You probably won't need to though as they will all disappear pretty sharpish!
What is the origin of Portuguese egg tarts? ›
The origin of Pastel de Nata dates back to before the 18th century, where they were created by monks at the Jerónimos Monastery in the parish of Santa Maria de Belém in Lisbon. At that time, convents and monasteries used large quantities of egg-whites for starching clothes.
What is the most famous Portuguese egg tart? ›
A specialty all over Lisbon, pasteis de nata are the famous Portuguese egg tart pastries.
Why are Portuguese tarts so good? ›
The Portuguese tarts rely more on egg yolks to impart richness, whereas a standard custard relies more heavily on milk or cream. Using that many egg yolks is what gives these little parcels their rich flavor and luscious texture.
Should you refrigerate egg tarts? ›
When stored at room temperature, egg tarts should not be kept for more than a day. For longer storage, refrigerate them for up to 3 days or freeze them for up to a month.
Egg tarts, with contain a vanilla custard filling made of eggs and dairy, require refrigeration if you don't intend to consume them within six hours after baking. To maintain their freshness and flavor, store them in an airtight container in the refrigerator.
Can you eat Portuguese tarts the next day? ›
These tarts are best eaten warm or at room temperature the day they are made. However, they will keep in an airtight container in the fridge for up to 2 days.
Why is it called a Portuguese tart? ›
The Portuguese egg tart was invented thanks to monks and laundry. With its distinctive caramelized, creme brulee-like topping, pastéis de nata are arguably Portugal's favorite dessert. They were supposedly first made in the 13th century by monks in the Jerónimos Monastery in Lisbon.
What is Portuguese custard made of? ›
The tart's ingredients are very simple: a puff pastry filled with a custard made of cream, egg yolks, sugar, flour, and lemon zest. But that simplicity does not mean all egg tarts are created equal — the competition for the best pastel de nata in Lisbon is fierce, and some bakeries even keep their recipe secret.
What are the most famous custard tarts in Lisbon? ›
Pastéis de Belém
It's the most famous spot in Lisbon to eat pastéis de nata, and is an absolute must when you visit. Since 1837, locals and tourists alike have been lining up to snag a box of custard tarts to eat in the café or on the go.
What is the difference between pasteis de Belem and pastéis de nata? ›
They are the same thing. The diference is that the pastéis de Belém are pastéis de nata produced by the local pastelaria de Belém supposed to be the place owning the original recipe.