How to Make Portuguese Egg Tarts | Pastel de Nata | MRB

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is more affordable but less intense

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is a budget-friendly thickener

Preheat the oven to 200°C (400°F).

Roll out the shortcrust pastry and cut into circles to fit muffin tins.

Press the pastry circles into the muffin tins, ensuring they cover the sides.

In a bowl, whisk together eggs and sugar until well combined.

Add milk, heavy cream, vanilla extract, and lemon zest to the egg mixture; whisk until smooth.

Sift in cornstarch and mix until fully incorporated.

Pour the filling into the pastry shells, filling them about 3/4 full.

Bake in the preheated oven for 20-25 minutes, until the tops are slightly caramelized.

Remove from the oven and let cool for a few minutes before transferring to a wire rack.

Serve warm or at room temperature.

Cooking Techniques

Spice Level:

Allergens