This Egg Custard Tart Recipe Will Make You Look Like a Chef
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.
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.
Place 450 g of plain flour into the bowl of a food processor along with 30 g of castor sugar and a pinch of salt.
Dice 220 g of cold butter into large cubes and add to the bowl of the food processor.
Pulse the mixture bit by bit until it starts to resemble fine breadcrumbs.
Add 2 large egg yolks and 90 g of cold water to the food processor and pulse until it just starts to come together.
Turn the mixture out onto a work surface and gently use your hands to finish bringing it together.
Shape the pastry into a disc, cover with clean film, and stick into the fridge to rest for at least an hour.
After an hour, cut the disc in half and wrap the remaining half to store in the fridge or freezer.
Lightly flour a work surface and place the disc on top, flouring the pastry as well.
Tap the pastry with a rolling pin to soften it, then roll it out to a large disc about 2-3 mm thick.
Use a 7-inch loose bottom tin as a guide to roll the pastry to the right size.
Use the rolling pin to roll up the pastry loosely and carefully unfurl it over the pastry case.
Press the pastry flush to the edges of the tin and trim the excess pastry.
Prick the base of the pastry all over with a fork to prevent air bubbles during baking.
Place the lined tin into the fridge uncovered for about 15 to 20 minutes to rest.
Preheat the oven to 190°C.
Remove the pastry from the fridge, line with baking paper, and pour in baking beans to keep it flat.
Blind bake for 15 to 20 minutes until golden brown around the outside and just set in the middle.
Carefully remove the baking beans and return the pastry case to the oven for about 5 minutes to dry out the base.
Remove the pastry case from the oven and reduce the oven temperature to 120°C.
Let the pastry cool slightly while preparing the custard.
Pour 500 ml of double cream into a saucepan and add crushed cardamom pods and a whole vanilla pod.
Warm the cream over low heat until it just starts to bubble, then turn off the heat and leave to infuse for up to an hour.
Pass the infused cream through a sieve to remove the aromatics.
Separate 12 egg yolks and place them in a mixing bowl, keeping the whites for future use.
Add 90 g of golden castor sugar to the yolks and mix gently with a spatula until the sugar dissolves.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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