Pastéis de Nata Recipe
Love the famous Portuguese egg tarts? Treat yourself and make them at home!
This Portuguese favourite was created over 300 years ago in Belém, a Lisbon neighbourhood, by monks in the Jerónimos Monastery. Egg whites were then used to starch the clergy’s clothes, and the remaining yolks became a major ingredient in desserts. The custardy pastry is crispy and flaky on the outside and soft and sweet on the inside.
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For the dough
- 1/2 lb (225 g) puff pastry
- 1 tbsp (15 ml) melted unsalted butter
For the filling
- 1/2 cup (125 ml) sugar
- 3 tbsp (45 ml) cornstarch
- 4 egg yolks
- 1 egg
- 2 cups (500 ml) milk
- 2 tbsp (30 ml) corn syrup
- 1/2 tsp (2.5 ml) vanilla extract
- 1 stick cinnamon
- Roll out dough into 33 cm square. Brush entire surface of dough with butter. Roll up tightly and cover in plastic wrap. Refrigerate 30 minutes.
- Cut off ends of roll. Cut into 14 slices.
- Roll out each slice with rolling pin. With hands, line muffin tins with dough. Refrigerate while preparing filling.
- Preheat oven to 525°F
- In saucepan off heat, combine sugar and cornstarch. Add egg yolks and egg and whisk until smooth. Add milk, corn syrup, vanilla and cinnamon stick. Mix thoroughly.
- Bring to boil over medium heat. Simmer to thicken mixture.
- Strain through sieve.
- Using ice cream scoop, spoon filling into tart pans. Smooth out top of filling with the back of spoon.
- Bake immediately 13 to 15 minutes or until top is caramelized and crust is crispy. Let cool before unmoulding.
Makes about 14 tarts