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If there’s one dessert that embodies the spirit of Portugal, it’s the egg tart. These delicious Portuguese Egg Tarts or Pastel de Nata are made with a flaky pastry crust and a rich, egg-based filling. They’re perfect for enjoying any time of day – whether you’re looking for a sweet snack or a decadent dessert. If you’ve never had a Portuguese egg tart before, you’re in for a real treat! Check out this recipe and start baking today. You won’t regret it!
Portuguese Egg Tarts (Pastel de Nata): Flaky and Creamy!
There are few desserts as iconic as the Portuguese egg tart. These Flaky, creamy pastries have been a staple of Portuguese cuisine for centuries, and today they can be found in bakeries all over the world. The key to a perfect egg tart is in the custard filling, which is made with eggs, milk, sugar, and cinnamon. The custard is then cooked in a flaky pastry shell until it is perfectly set. For those who want to try their hand at making these delectable tarts at home, there are many recipes available online. However, nothing compares to the taste of a freshly-baked egg tart from a traditional Portuguese bakery.
Pastel de Nata and its history
If you’ve ever had a Portuguese Egg Tart, you know how delicious they are. Flaky and creamy, with just the right amount of sweetness, they’re hard to resist. But where do they come from?
Portuguese Egg Tarts, also known as Pastel de Nata, are thought to have originated in the 18th century at the Jeronimos Monastery in Lisbon. The monks there made a type of custard tart using leftover egg yolks and flour. When the monastery closed down in 1834, the recipe was sold to a nearby sugar refinery. The family-run business, now called Pasteis de Belem, has been making these tarts for over 185 years and is one of the most popular tourist attractions in Lisbon! Today, Portuguese egg tarts can be found all over the world – each with its own unique twist on the classic recipe.
Best Baking Tips; Ingredient Tips!
If you’re looking to make the perfect Portuguese Egg Tart (Pastel de Nata), there are a few key ingredients you’ll need. Puff pastry is the traditional crust for these tarts, and it should be nice and flaky. For the filling, you’ll need milk, sugar, lemon zest, and cinnamon. And finally, the egg yolks are key for giving the tarts their characteristic smooth and creamy texture.
Here are a few tips for each of these key ingredients:
Puff Pastry: Puff pastry is available in most supermarkets. If you can find it pre-rolled, that will save you some time. Otherwise, just be sure to roll it out nice and thin.
Cinnamon: A little bit of cinnamon goes a long way in these tarts. You can use ground cinnamon or cinnamon sticks. If using sticks, be sure to remove them before serving.
Egg Yolks: The yolks are what give the tarts their richness and creaminess. Be sure to use fresh yolks for the best results.
With these tips in mind, you’ll be able to create perfect Portuguese egg tarts that are sure to please everyone. So go ahead and give them a try! You won’t be disappointed!
Portuguese Egg Tarts (Pastel de Nata): Savory and Sweet!
If you want to try these Portuguese Egg Tarts or Pastel de Nata, share your photo and experience with us, and let us know what you think in the comments below by using #bestbakingtips, #portugueseeggtarts, and #pasteldenata
Portugese Egg Tarts (Pastel de Nata)
Let’s gather the ingredients!
- 2 sheets Puff Pastry
- 1 cup granulated sugar
- ⅔ cup water
- 1 cinnamon stick
- 1 strip lemon zest
- ½ cup all-purpose flour
- 1 cup whole milk plus 5 tablespoons, divided
- 6 egg yolks
- cinnamon ground
- First, Preheat the oven to 350°F.
- On a lightly floured surface, lay down the puff pastry and roll it into a log. cut the log into ½-inch slices.
- Place each slice into the cavity of an egg tart mold or muffin tin, with the cut side of the spiral facing up. Use your thumb to press the dough and evenly flatten it against the sides of the mold. Repeat with the remaining dough. Refrigerate until firm.
Egg Custard Filling
- In a medium saucepan, combine the sugar, water, lemon zest, and cinnamon stick over high heat. Bring to a boil for 1 minute, then remove from the heat, and let sit until ready to use.
- In a separate saucepan, heat 1 cup of milk over medium heat until bubbles begin to form around the edges.
- In a large bowl, whisk the flour with 5 tablespoons of milk. Continue whisking while adding the hot milk in a slow stream. (discard the lemon zest and cinnamon stick)
- Whisk the syrup into the milk mixture in a steady stream. Return to the saucepan and cook over low heat, whisking constantly, until thickened.
- Add the yolks to the mixture and whisk until well combined, then strain through a fine-mesh sieve. Pour 1 ½ tablespoons of the warm filling into each pastry shell.
- Bake until the shells are golden brown and crisp, the custards are set, and the tops are blackened in spots. Let cool in the pans on wire racks for 5 minutes. Then, remove the molds, transfer the tarts to the wire racks and sprinkle with cinnamon.
- Serve warm and enjoy with family and friends!
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To Wrap It All Up
So, if you’re looking for a delicious Portuguese treat to try, be sure to check out pastel de natas. They’re definitely one of my favorites! And if you do make them, be sure to let me know how they turn out. I always love getting feedback from readers about the recipes I post. Enjoy!
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