Pastel de Nata recipe | Portuguese Egg Tart

In one pan, combine 250 ml of water and 500 grams of sugar over low heat, stirring occasionally until the sugar melts.

In another pan, add 500 ml of milk and the lemon peel, then add 60 grams of flour and mix until well combined.

Heat the milk mixture on medium heat for about five minutes until it thickens slightly.

Once the sugar is dissolved in the water, add the sugar syrup to the milk mixture and stir for a little while before removing it from the heat to cool down.

Separate the yolks from the whites of the 7 eggs.

Preheat the oven to 220ºC.

Roll out the puff pastry until flat, then roll it into a log and cut it into pieces about 2 cm thick.

Take a piece of pastry and place it inside a muffin tray or individual molds, shaping it as thin as possible.

Mix the egg yolks with the cooled cream mixture.

Fill the pastry cups with the custard and place them in the oven at 220ºC for about 18 minutes, until the pastry is golden and the custard has brown spots.

Remove the tarts from the molds and serve warm or cold, optionally sprinkling with cinnamon.

Equipment Needed

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