Portuguese Egg Custard Tarts Recipe - Homemade Portuguese Egg Tarts - Edible Garden (2024)

FAQs

What is the difference between a custard tart and a Portuguese custard tart? ›

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.

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.

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.

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.

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.

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!

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.

A specialty all over Lisbon, pasteis de nata are the famous Portuguese egg tart pastries.

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.

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.

How do you keep Portuguese egg tarts fresh overnight? ›

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.

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.

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.

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.

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.

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.