Portuguese Egg Tarts (Pastéis de Nata)
Crispy, flaky pastry shell filled with a silky, creamy custard that is caramelized on top. Originating from Portugal, this beloved dessert is perfect for afternoon tea.
Ingredients
9 items- All-purpose flour 150g
- Granulated sugar 45g
- Water 60g
- Butter 110g
- Cake flour 110g
- Milk 120g
- Heavy cream 120g
- Eggs 3
- Oil a little
Nutrition
Steps （9 steps）
Mix 150g all-purpose flour, 15g sugar, 60g water and 60g softened butter; knead into a smooth dough. Cover with plastic wrap and rest for 20 minutes.
Rub 100g cake flour with 50g cold cubed butter until coarse; press into a block, wrap and refrigerate for 30 minutes.
Flatten the rested water dough, wrap in the butter block, seal tightly. Roll into rectangle, fold in thirds, rest 15 minutes; repeat twice (total 3 folds).
Roll dough into 0.3cm thick rectangle, roll up tightly from one end into a log; wrap and refrigerate for 30 minutes to firm.
Heat 120g milk, 120g heavy cream and 30g sugar over low heat until sugar dissolves; cool. Whisk in 3 egg yolks and 10g cake flour; strain twice.
Slice cold dough log into 1cm rounds (makes about 10). Dust with flour, place into tart molds; press with thumb to form a thin-bottomed, thick-edged shell.
Pour the custard into the shells until 70-80% full.
Bake in preheated oven at 200°C (400°F) for 20-25 minutes, until surface is caramelized and pastry is golden.
Cool slightly, remove from molds while warm; transfer to wire rack. Serve warm.
Tips
Strain the custard twice for silky texture. Rest the dough thoroughly for flaky layers. Watch closely in the last few minutes to avoid over‑caramelization.
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