How to Make Portuguese Custard Egg Brioche Rolls - The Best Portuguese Egg Brioche Rolls
Recipe Information
Portuguese Egg Tart
Cultural Context
Originating from the 18th century in Lisbon, the Portuguese Egg Tart, or Pastel de Nata, was inspired by the monks of the Jerónimos Monastery who used egg whites for starching clothes. These delightful tarts became a staple in Portuguese cuisine, celebrated for their flaky pastry and creamy custard filling. Today, they are enjoyed worldwide, with variations emerging in places like Macau and Brazil, where they have become beloved local treats.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
heavy cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil is a healthier fat option.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: cake flour
Whole wheat flour adds fiber and nutrients.
sugar
🥗Healthier: honey
💰Cheaper: brown sugar
Honey offers a natural sweetness.
Preheat the oven to 220°C (428°F).
Prepare the pastry by mixing flour, butter, and salt until crumbly.
Add water gradually and knead until smooth; chill for 30 minutes.
Roll out the dough and cut into circles to fit a muffin tin.
Press the dough circles into the muffin tin to form tart shells.
In a bowl, whisk together the eggs and sugar until combined.
Add milk, heavy cream, vanilla extract, cinnamon, nutmeg, and lemon zest; mix well.
In a saucepan, heat the mixture over medium heat until warm, stirring constantly.
Sprinkle cornstarch into the warm mixture and stir until thickened.
Pour the custard into the prepared tart shells, filling them about 3/4 full.
Bake in the preheated oven for 15-20 minutes until the tops are caramelized and golden.
Remove from the oven and let cool for a few minutes before serving.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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