Easy and Fast Portuguese Egg Tart Recipe

Try this Portuguese Egg Tart recipe for and easy and fast prepared dessert! It creates crunchy layers with soft and sweet custard inside.

Portuguese Egg Tart also known as Pasteis de Nata or Pastel de Nata is a famous dessert from Portugal. Inspired by the original recipe from Portugal, an English man named Andrew Stow recreated this egg tart in Macau.

This crispy egg tart or Pastel de Nata became a dessert icon in Macau, very popular among tourists visiting Macau and Hong Kong.  

Ingredients and Tools

Puff Pastry

The easiest and fastest way to make this dessert is to use a store-bought puff pastry sheet. You don’t have to go through numbers of dough and butter folding and rolling. To make the the crispy layers, all you have to do is roll the sheet flat and roll it up to then make layers form afterwards.

Whipping Cream

To make sure the custard has rich flavor, you need to use dairy liquid whipping cream. However, you may substitute it with the non-dairy one, if you prefer. Please understand that the result won’t be the same.

Milk

Use full cream for better flavor.

Egg Yolk

Egg yolk is a must for egg custard. It helps bind the liquid ingredients and form the soft custard.

Butter

I prefer using unsalted butter. But if you have salted butter, then omit the salt in the recipe.

Muffin Baking Pan or Aluminum Foil Cup

Use muffin baking pan or aluminum foil cup (around 7 cm diameter).

Portuguese Egg Tart Recipe

Yield: 10 pcs

• 1 puff pastry sheet
• 2 egg yolks
• 35 gr sugar
• 10 gr cornstarch
• 75 gr whipping cream
• 250 gr milk
• ½ tsp vanilla extract (optional)
• 1 tbsp condensed milk
• A pinch of salt

Instructions:

Puff pastry sheet

1. Let the puff pastry set in the room temperature for 10-15 minutes until soft enough to roll. Roll flat using a rolling pin. Sprinkle some flour to make it easier to handle.

2. Roll it up. Cut the rolled sheet into 10 equal pieces.

3. Press the sliced sheet using your hand. Roll flat until it is big enough to cover the mold or the muffin baking pan.

4. Poke the bottom with a fork. Set aside.

Egg Custard

1. Pour milk, whipping cream, sugar, egg yolk, vanilla extract, condensed milk, cornstarch, and salt into a sauce pan.

2. Whisk until all the ingredients blend well. Put on the stove on medium heat. Keep stirring with a spatula. Do not leave it unattended.
3. When you see the batter starts to thicken, you can turn off the stove.
4. Strain to get a smoother texture.
5. Pour into each mold around 0.5 cm below the tip of the pastry sheet.

6. Bake in a preheated oven 225°C for 30-35 minutes until the custard is a bit scorched on top and the pastry sheet turns to golden brown.

7. Take out from the oven and let it cool.

8. Keep in a closed container. If you want to consume it later, you can reheat for 5-10 minutes in the oven.
9. Enjoy your Pasteis de Nata!

Storage and Reheating

If you want to keep the egg tarts for later, you can keep them in a closed container in the fridge. It can stay for up to 5 days in the fridge.

Reheating is simple. You only need to put it in the oven or air-fryer for 5-10 minutes or heat it in the microwave.

If you love this recipe and decide to make it in your kitchen, please take a photograph and tag me on my Instagram! I would love to se your result and your review!

Other tarts that you might like: Hokkaido Cheese Tart.

There are other desserts that you may want to try from this blog:

• No Bake Mango Cheesecake
• Burnt Basque Cheesecake