Portuguese egg custard tarts Pastéis de Nata @HYSapientia

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.

Preheat the oven to 230°C.

In a pan, add water and sugar, and dissolve the sugar.

Add lemon skin and a cinnamon stick (or ground cinnamon) to the pan and boil briefly to infuse the flavors, then turn off the heat.

Set the infused water mixture aside to cool.

In another pan, combine milk, orange peel, and a little vanilla extract, and heat gently without boiling.

Add cream to the milk mixture and stir, then let it stand for 15 minutes to infuse the orange flavor.

Remove the orange peel from the milk mixture and add sugar and corn starch to the eggs in a bowl, mixing until fully incorporated.

Combine the cooled lemon sugar mixture with the egg mixture, mixing well and setting aside to settle.

Roll out the ready rolled puff pastry and cut it to fit into disposable tart tins, pressing it into the bottom and sides.

Preheat the oven to 215°C.

Strain the custard mixture into a jug to remove any bubbles and debris.

Fill the tart shells about 3/4 full with the custard mixture.

Bake in the oven for 20-25 minutes until the tops are browned and bubbly.

Remove from the oven and let cool before tasting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens