Description
Portuguese Egg Tarts, also known as Pastel de Nata, feature a flaky, buttery puff pastry shell filled with a creamy, sweet egg custard that is baked until the custard is set and beautifully caramelized on top. This classic Portuguese dessert is beloved for its contrast of crisp pastry and smooth custard, infused with subtle notes of lemon and cinnamon.
Ingredients
For the Dough:
- 215 g (1 1/3 cups) all-purpose flour
- 1/4 teaspoon salt
- 150 g (1/2 cup + 2 tablespoons) water
- 1 stick (113 g) unsalted butter, very softened
For the Custard:
- 40 g (1/3 cup) all-purpose flour
- 1/2 teaspoon salt
- 1 cup (240 ml) milk
- 5 egg yolks
- Peels of 1 lemon (or 1 teaspoon lemon extract)
- 2 cinnamon sticks (or 1/4 teaspoon ground cinnamon)
- 140 g (1/2 cup + 2 tablespoons) sugar
- 57 g (1/4 cup) water
Instructions
- Prepare the Dough: Combine 215 g flour and 1/4 teaspoon salt in a medium bowl. Pour in 150 g water and stir with a spatula until a dough forms. Transfer to a floured surface and knead briefly for about 5 minutes until a slightly coarse ball forms. Place it back in the bowl, cover, and rest for 15 minutes until smooth and sticky.
- Make the Pastry: Roll the rested dough into a thin rectangle about 1/8 inch thick. Spread one-third of the softened butter over the dough leaving a 1” border. Fold the dough in thirds like a letter and rotate 90°. Repeat rolling, butter spreading, folding, and rotating two more times, finishing with the remaining butter. Finally, roll into a 1/8 inch thick rectangle, trim edges, then roll into a log. Cut the log in half, wrap in plastic, and refrigerate for 2 hours or freeze for 1 hour until firm.
- Prepare the Syrup: Combine sugar, 57 g water, lemon peel, and cinnamon sticks in a saucepan. Boil for 1 minute, then remove from heat to cool. If using lemon extract and ground cinnamon instead, add after boiling.
- Make the Custard: In another saucepan, whisk flour, milk, and salt over medium heat until thickened, about 3 minutes. Cool for at least 10 minutes. Strain this mixture into the syrup through a sieve, discarding lemon peels and cinnamon sticks. Whisk in egg yolks, then strain the custard again through a fine sieve for smoothness.
- Assemble the Tarts: Preheat oven to 425°F (218°C). Slice each dough log into 5 pieces (10 total). Dust cut ends with flour, then roll each piece into a 3-inch circle. Press firmly into ungreased muffin tin, reaching just above the edges. Fill each pastry shell about 3/4 full with custard.
- Bake the Tarts: Bake at 425°F (218°C) for 15-20 minutes, rotating halfway, until the custard sets and edges turn light brown. Increase oven to 500°F (260°C) and bake for an additional 5 minutes to achieve a golden brown crust and caramelized custard surface with dark patches. Optionally, use a blowtorch to evenly char if needed.
- Cool and Serve: Remove tins to a cooling rack. Let cool slightly before removing the tarts. Serve warm or at room temperature. Optionally, sprinkle with a cinnamon-sugar mixture for garnish.
- Store and Reheat: Store in an airtight container refrigerated for 3-4 days. Reheat in a 400°F (200°C) oven for 5-10 minutes before serving. Avoid freezing.
Notes
- Butter should be very softened but still spreadable for best layering in the dough.
- Do not over-knead the dough to avoid developing gluten that will toughen the pastry.
- The lemon peel and cinnamon sticks infuse subtle aroma into the syrup; if substituting with extracts, add after boiling to preserve flavor.
- Straining custard multiple times ensures a smooth, velvety texture.
- Oven temperatures may vary; use a blowtorch on the custard surface to achieve signature caramelized spots if needed.
- Best enjoyed fresh but can be refrigerated and gently reheated.
- Prep Time: 20 minutes (includes dough resting and chilling time)
- Cook Time: 40 minutes (baking plus custard cooking and syrup preparation)
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
