Pastel De Nata Recipe | How to Make Portuguese Egg Tarts (Pasteis de Nata)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Vanilla bean enhances flavor with natural essence.

Roll out the Puff Pastry into a 33cm square.

Add a fine layer of butter all over the puff pastry.

Roll it into a tight cylinder.

Refrigerate for 30 minutes.

Cut into 2cm pieces and refrigerate.

Put each slice in the cups of a muffin mold.

Use your fingers, starting from the middle, to spread the dough into the mold.

Refrigerate.

In a saucepan, bring milk, half the sugar, and the vanilla extract to a boil.

In a bowl, whisk the other half of the sugar, the eggs, and the cornstarch.

Add a little bit of warm milk to the egg mixture.

Transfer everything to the saucepan and bring to a boil while constantly whisking.

Pour your hot egg mixture into each cup (leave 1cm of the top because the pastry shrinks).

Bake at 550F (or as hot as your oven can reach) for 10-15 minutes or until the dough is golden and crispy.

If the top is not golden enough, you can use broil for a couple of minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens