Best Portuguese Egg Tart Recipes

PASTEIS DE NATA (PORTUGUESE EGG CUSTARD TART)

Steps:

• Bring milk, sugar and cinnamon stick just to boil in medium saucepan on medium heat, stirring frequently. Remove saucepan from heat, then remove and discard cinnamon stick.
• Add milk mixture to dry pudding mix in medium bowl; beat with whisk 2 min.
• Whisk egg yolks in separate medium bowl until blended. Gradually add 1 cup pudding mixture, mixing well after each addition. Add egg mixture to remaining pudding mixture; mix well.
• Heat oven to 450°F. Unfold 1 pastry sheet. Remove and discard papers. Refold pastry sheet along fold lines; place on lightly floured surface. Roll into 10x4-inch rectangle. Starting at one long side, tightly roll up pastry rectangle; cut into 12 slices. Repeat with remaining pastry sheet. Roll out each slice into 5-inch round.
• Spray 24 muffin pan cups with cooking spray; line with pastry rounds. Spoon pudding mixture evenly into pastry cups, adding about 2 Tbsp. pudding mixture to each cup.
• Bake 15 min. or until edges of pastry shells are golden brown. Cool 10 min. Remove filled pastry shells from muffin pans to wire racks; cool completely.

PORTUGUESE EGG TART

Steps:

• Method for pastry:.
• Sift flour, salt, icing sugar & corn flour together.
• Rub butter lightly into sifted flour till mixture resembles breadcrumbs.
• Add egg yolk to form a dough. Chill dough in refrigerator for 1 hour.
• Roll dough out thinly and cut to line greased patty tins.
• Prick pastry with a fork and brush with egg white.
• Bake in a preheated oven at 180 ºC for 20 minutes or till golden brown.
• Method for Custard:.
• Beat eggs, condensed milk and salt lightly in a bowl.
• Heat evaporated milk with water and sugar. Set aside to cool.
• Pour gradually into the egg mix.
• Add vanilla essence and strain.
• Slowly spoon egg mixture into patty tins.