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.
Share Your Pastéis with Us
Send your pictures and videos to email@example.com for a chance to be featured in our weekly newsletter, Opimian Connect.
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