Recipe: Portuguese Egg Tarts

Portuguese Eggs Tarts or Pastel de Nata are a staple food in Portugal. I think they might be a national dish even, or at the very least they’re a local dish of Lisbon where I vacationed last year. I made these for Eurovision but they’re actually really easy to make and even easier to eat. This version of them is a creamy, heavier version than I had in Portugal which I actually favor.

Portuguese Egg Tarts

AuthorMabDifficultyBeginner

Yields18 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 75 ml heavy cream
 70 g sugar
 3 egg yolks
 15 g cornstarch
 200 ml milk
 1 tsp vanilla extract
 1 package of mini tart shells

Directions
1

In a saucepan, whisk together the cream, sugar, egg yolks, cornstarch and milk until there are no lumps.

2

Simmer over medium heat while stirring constantly until the mixture thickens enough to coat the back of a spoon.

3

Remove from heat, add the vanilla extract and cool completely.

4

Preheat oven to 250°C, fill the pastry shells nearly to the top and bake for 15-20 minutes until the top starts to brown.

Ingredients

Ingredients
 75 ml heavy cream
 70 g sugar
 3 egg yolks
 15 g cornstarch
 200 ml milk
 1 tsp vanilla extract
 1 package of mini tart shells

Directions

Directions
1

In a saucepan, whisk together the cream, sugar, egg yolks, cornstarch and milk until there are no lumps.

2

Simmer over medium heat while stirring constantly until the mixture thickens enough to coat the back of a spoon.

3

Remove from heat, add the vanilla extract and cool completely.

4

Preheat oven to 250°C, fill the pastry shells nearly to the top and bake for 15-20 minutes until the top starts to brown.

Portuguese Egg Tarts

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