Portuguese egg tarts originated from “pastel de nata,” the Portuguese version of the custard tart, which has caramelized custard in a puff pastry shell.
Famous in Macau, this popular dessert is now available in bakeries across Asia, and even in KFCs in China, Hong Kong and Taiwan.
Try this quick and easy recipe for your own home-made Portuguese Egg Tarts.
What you will need:
1 6-hole muffin tray
1 500gm / 1 lb sheet of ready-rolled puff pastry
¼ cup full cream milk
¼ cup whipping cream
4 tbps castor sugar (Tip: Do not substitute with brown sugar as that will change the color of the custard)
3 egg yolks, beaten
Makes 6 egg tarts
Directions:
1. Heat milk and cream in the microwave on high for two minutes
2. Add sugar and whisk until dissolved
3. Add egg yolks in a thin stream, whisking as you go along
4. Cut circles in the puff pastry with an egg ring or round cookie cutter. The puff pastry circles should be large enough to line your muffin tin (Tip: Mugs will do as well, in a pinch)
5. Place the puff pastry circles into each muffin tray hole and press the pastry up the sides, creating a shell for the custard (Tip: Since puff pastry is naturally buttery, you do not need to pre-oil the tray, particularly if you are using a non-stick pan. If involving children, leave them in charge of Steps 4 and 5 while you handle the hot custard)
6. Fill the puff pastry shells with the custard and bake in a preheated 180C / 360 F oven for approximately 20 minutes or until the custard is golden and caramelized. (Tip: For extra caramelizing, you may wish to put it under the broiler for a few minutes, but watch it carefully as they burn easily)
The Portuguese egg tarts should be eaten while they are hot, but do be careful not to burn your tongue on the custard!
Image Credit – M i x y
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