Pastéis de Nata (Portuguese Egg Tarts)
Discover the delightful taste of Pastéis de Nata, Portugal's iconic custard tarts with a perfectly caramelized top. Unlike other egg tarts, these feature a rich filling that is both creamy and slightly sweet, encased in a flaky pastry shell. Traditionally enjoyed warm and fresh from the oven, the tarts boast a beautiful contrast of textures—crispy on the outside and luscious on the inside. This recipe, inspired by Leelee from Jo's Deli Bakery, captures the authentic essence of these beloved treats!
N/A
Servings
180
Calories
14
Ingredients
Ingredients
Shortening
30 g (Softened)
Pastry Margarine
30 g (Softened)
Hong Kong Flour
60 g (Sifted)
Plain Flour
60 g (Sifted)
Eggs
12 g (Large, beaten)
Shortening
5 g (Melted)
Caster Sugar
1/2 teaspoon (For filling)
Water
1 1/2 tablespoons (Room temperature)
Yellow Food Coloring
1 drop (Optional, for color)
Egg Yolks
5 (Separate from whites)
Caster Sugar
90 g (For filling)
Evaporated Milk
75 g (For filling)
Dairy Whipping Cream
175 g (Chilled)
UHT Milk (Full Cream Milk)
250 ml (For filling)
Instructions
1
In a mixing bowl, whisk together the eggs and caster sugar until well combined.
2
Gradually incorporate the remaining ingredients for the filling (evaporated milk, whipping cream, and UHT milk) and mix until smooth. Set aside for later use.
3
For the oil dough, combine shortening, pastry margarine, Hong Kong flour, and plain flour in a bowl. Mix until a smooth dough forms. Refrigerate for about 15 minutes.
4
For the main dough, combine shortening, water, food coloring, and remaining flour ingredients in a mixing bowl. Mix until a cohesive dough forms.
5
Roll the main dough out to a thickness of 1 cm and fold in the chilled oil dough. Roll the resulting dough and perform two single and two double folds. Refrigerate for an additional 30 minutes.
6
After chilling, roll the dough to a thickness of 0.5 cm and cut into rounds to fit your tart molds.
7
Preheat the oven to 180°C (350°F). Place the dough rounds into the molds and pour the prepared egg filling into each tart shell until just full.
8
Bake the tarts for 15 minutes or until the tops are caramelized and slightly burnt—this is key to achieving the authentic flavor.
9
Allow to cool slightly before removing from molds. Serve warm for the best experience.
Nutrition Information
12
Fat
15
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Pastéis de Nata?
They are iconic Portuguese egg custard tarts known for their rich, creamy filling and caramelized tops.
What makes these tarts unique?
Unlike other egg tarts, Pastéis de Nata feature a slightly sweet, luscious filling encased in a flaky, crispy pastry shell.
How many calories are in a serving of Portuguese Egg Tarts?
Each tart contains approximately 180 calories.
What is the fat content per tart?
Each serving contains 12 grams of fat.
How many grams of carbohydrates are in one tart?
There are 15 grams of carbohydrates per serving.
How much protein is in each tart?
Each serving provides 3 grams of protein.
What ingredients are needed for the filling?
The filling requires eggs, egg yolks, caster sugar, evaporated milk, dairy whipping cream, and UHT full cream milk.
How many egg yolks are used for the filling?
The recipe calls for 5 egg yolks, separated from the whites.
What are the components of the oil dough?
The oil dough is made from shortening, pastry margarine, Hong Kong flour, and plain flour.
How long should the oil dough be refrigerated?
The oil dough should be chilled for about 15 minutes.
What are the ingredients for the main dough?
The main dough includes shortening, water, yellow food coloring, and flour.
How do you prepare the pastry layers?
The main dough is rolled out to 1 cm thickness, the oil dough is folded in, and then you perform two single and two double folds.
How long does the dough need to rest after folding?
The dough should be refrigerated for an additional 30 minutes after folding.
What thickness should the dough be before cutting into tart rounds?
The dough should be rolled to a thickness of 0.5 cm.
At what temperature should the oven be set?
The oven should be preheated to 180°C (350°F).
How long do the tarts bake?
The tarts should bake for approximately 15 minutes.
Why are the tops of the tarts slightly burnt?
A caramelized and slightly burnt top is essential for achieving the authentic flavor and appearance of Pastéis de Nata.
What is the best way to serve Pastéis de Nata?
They are best served warm and fresh from the oven for the best texture and taste.
Is food coloring required for this recipe?
One drop of yellow food coloring is optional and used to enhance the color of the main dough.
What type of milk is best for the filling?
The recipe specifies using a combination of evaporated milk and UHT full cream milk.
What type of whipping cream should be used?
The recipe calls for 175 grams of chilled dairy whipping cream.
Who inspired this specific recipe?
This recipe is inspired by Leelee from Jo's Deli Bakery.
How many different ingredients are in the total recipe?
There are 14 distinct ingredients used in this recipe.
What is Hong Kong flour?
Hong Kong flour is a highly refined, bleached flour often used in dim sum and pastries for a lighter texture; it is sifted for this recipe.
Can I use plain flour only?
The recipe uses a mix of Hong Kong flour and plain flour for the specific pastry texture.
What is the first step in making the filling?
The first step is to whisk together eggs and caster sugar until well combined.
How full should the tart shells be?
The egg filling should be poured into each tart shell until it is just full.
Should the dough be at room temperature when folding?
The oil dough should be chilled before being folded into the main dough.
How much water is used in the main dough?
The main dough requires 1.5 tablespoons of room temperature water.
What should I do after taking the tarts out of the oven?
Allow the tarts to cool slightly before removing them from their molds.