Macanese Egg Tart (Pastéis de Nata)

Pastéis de Nata, also known as Macanese Egg Tarts, are a popular Portuguese-inspired dessert in Macanese cuisine. These delicious egg tarts have a flaky crust and a creamy custard filling, making them a delightful treat for any occasion.

Macanese Egg Tart (Pastéis de Nata)

Ingredients

  • 1 sheet of frozen puff pastry, thawed
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Ground cinnamon, for dusting

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Roll out the puff pastry on a floured surface and cut it into 12 equal squares. Press each square into the cups of a muffin tin, forming the pastry into small tart shells.
  3. In a saucepan, heat the milk until hot but not boiling. In a separate bowl, whisk together the sugar, egg yolks, flour, and vanilla extract until smooth.
  4. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard-like consistency.
  5. Divide the custard among the pastry shells. Bake for 15-20 minutes, or until the pastry is golden and the custard is set.
  6. Let the tarts cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Dust with ground cinnamon before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
150 per tart
Carbohydrates
15g
Protein
3g
Fat
9g

Supplies

Muffin tin Saucepan Whisk Rolling pin

Tools

Oven

Serving suggestions

Serve the Pastéis de Nata warm with a sprinkle of powdered sugar on top, or enjoy them with a cup of coffee or tea for a delightful snack.

Tips & tricks

For an extra touch of flavor, you can add a splash of lemon juice to the custard mixture before baking.

Cost

$10