Portuguese Egg Tarts

Portuguese egg tarts, also known as “Pastéis de Nata,” are delectable custard tarts with a flaky pastry crust and a creamy, caramelized egg custard filling. The pastry is made from layers of thinly rolled dough, creating a crispy texture when baked. The custard filling is made from eggs, sugar, cream, and sometimes flavored with vanilla or cinnamon. These tarts are typically baked until the custard is set and the top is lightly caramelized, creating a perfect balance of sweetness and richness. They are a beloved treat in Portugal and are enjoyed worldwide for their delicious flavor and satisfying texture.

Here’s my version of this delicious treat. I used a super easy puff pastry dough recipe with addition of whole wheat flour for a more flavorful twist. Any mini muffin molds will work or Portuguese egg tart molds (I’m using small cups made by Campbell).

Ingredients

Main Dough 

• 50g red fife wheat flour
• 250g bread flour 
• 5g salt
• 150g cold water
• 15g vinegar 
• 300g cold unsalted butter 

Filling 

• 2 egg yolks
• 2 full eggs
• 100g sugar
• 25g corn starch
• 200g Whipping cream
• 150g milk
• 3g vanilla extract

Directions

Main Dough 

• Mix all the flour and salt. Add water and vinegar. Knead for 3-5 min, until dough will form a ball ( if it’s not coming up together, add little more water.
• Cut cold butter in 1/2 inch square chunks.
• Add cold butter to the mixing bowl, use dough hook to mix all together. 
• Knead the dough for 2-3 minutes until it dough with butter will form uneven ball.

Note: butter chunks have to remain visible.

• Cover the dough in plastic wrap. Move to refrigerator and let chill for 30min.
• Sprinkle work surface with flour, roll the dough as rectangular, 8”x20”/ 20x50cm
• When rolling the dough, you will be able to see  chunks of butter. Be patient, if butter sticks to rolling pin or table, just add more flour. Do a single fold ( or letter fold)
• Repeat 2 more rounds of rolling the dough as rectangular 12×31 inches/30x80cm and folding the dough as a letter. 
• Cover the dough and let rest in the fridge for 1 hour.

• Repeat 3 more rollings and folds. Total number should follow folds should be 6.
• Move the dough to fridge for 1 hour( up to 48 hours), or at this it can be frozen, until needed.
• Final rolling: Roll the dough as a rectangle with sides about 12×20 inches /30x50cm and thickness 5mm.
• Starting with the edge closest to you, roll the dough into a tight log. Wrap in plastic wrap and refrigerate until very firm, at least 2 hours, preferably overnight.
• Starting with the edge closest to you, roll the dough into a tight log. Wrap in plastic wrap and refrigerate until very firm, at least 2 hours.
• On a surface lightly dusted with flour, ensure the dough ends are even. Proceed to slice the log into 24-30  ½-inch sections.

• Take a slice (spiral)  of dough and use your thumb to press the center gently. Begin twisting the dough between your fingers, exerting gentle pressure. As you twist, the dough will stretch and form a tart shape. Repeat this process with the remaining dough slices, shaping each one into a tart form. Refrigerate until firm, approximately 10 minutes.
• Preheat the oven to 500F

Filling

• In a bowl, whisk together eggs, egg yolks, sugar, cornstarch, and vanilla extract until the mixture is smooth and no lumps remain.
• In a separate pot, combine heavy whipping cream and milk, and heat the mixture over medium heat until bubbles begin to form.
• Pour the hot liquid over the egg mixture. Whisk everything together until thoroughly combined.
• Strain the mixture through a fine-mesh sieve to ensure a smooth consistency.

Note: The filling can be prepared the day before and stored in the refrigerator until needed. Simply ensure to whisk it very well before using to maintain a smooth consistency.

• Fill each tart shell with the prepared egg mixture.
• Optionally, sprinkle cinnamon on top for added flavor.
• Bake the tarts in a very hot oven preheated to 500°F for approximately 18 minutes, or until the tops begin to brown.
• Remove the tarts from the oven and allow them to cool down.
• Once cooled, carefully remove the tarts from their shells.

Now, they are ready to be enjoyed!

Portuguese Egg Tarts (Pastéis de Nata)

198kcal

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Prep 1 hour hr

Cook 18 minutes mins

Total 5 hours hrs 58 minutes mins

A spectacular version of the classic Portuguese custard tart. Featuring a simplified, multi-layered quick puff pastry enhanced with flavorful whole wheat flour, these tarts deliver a shatteringly crisp shell. Filled with a rich, velvety egg custard and baked at maximum heat, they achieve that signature, beautiful caramelized top.

Servings 24 Tarts

Cuisine Portuguese

Ingredients

1x2x3x

Main Dough

• ▢ 50 g Red Fife Wheat Flour (or whole wheat flour)
• ▢ 250 g Bread Flour
• ▢ 5 g Salt
• ▢ 150 g Cold water
• ▢ 15 g Vinegar
• ▢ 300 g Cold unsalted butter (cut into 1/2-inch squares)

Custard Filling

• ▢ 2 Full eggs
• ▢ 2 Egg yolks
• ▢ 100 g Sugar
• ▢ 25 g Cornstarch
• ▢ 200 g Heavy whipping cream
• ▢ 150 g Milk
• ▢ 3 g Vanilla Extract
• ▢ Ground cinnamon Optional, for dusting

Equipment

• ▢
  Portuguese Egg Tart Molds (or mini muffin molds)
• ▢
  Stand Mixer (with dough hook attachment)
• ▢
  Rolling Pin
• ▢
  Fine-Mesh Sieve (Crucial for a smooth custard texture)
• ▢
  Plastic Wrap
• ▢
  Kitchen Scale

Method

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Preparing the Laminated Dough

1. Combine the red fife flour, bread flour, and salt in your mixer bowl. Add the cold water and vinegar. Knead with a dough hook for 3–5 minutes until it gathers into a cohesive ball. (If it remains too dry, add a tiny splash of extra water).
2. Toss the cold, cubed butter into the bowl. Knead with the dough hook for an additional 2–3 minutes just until an uneven ball forms. The large chunks of butter must remain whole and clearly visible.
3. Wrap the rough dough tightly in plastic wrap and refrigerate for 30 minutes.
4. Lightly dust your workspace with flour. Roll the chilled dough out into an 8×20 inch (20×50 cm) rectangle. Fold it like a letter (a single three-layer fold). Repeat this rolling and folding process two more times to create a 12×31 inch (30×80 cm) rectangle each time. Wrap and rest in the fridge for 1 hour.
5. Perform 3 more rounds of rolling and letter-folding (bringing the total number of folds to 6). Chill the finished pastry block in the fridge for 1 hour (or up to 48 hours).
6. Roll the rested dough out into a final 12×20 inch (30×50 cm) rectangle, roughly 5mm thick. Starting from the long edge closest to you, roll it up tightly into a dense log. Wrap in plastic and chill for at least 2 hours (or overnight) until very firm.

Lining the Molds

1. Trim the ends of your firm pastry log so they are even. Slice the log cleanly into 24 to 30 equal half-inch sections.
2. Place a sliced section into a tart mold. Use your thumb to press down gently into the center of the spiral while twisting the pastry between your fingers to stretch and press it up the sides of the mold. Repeat for all slices. Chill the lined molds for 10 minutes to set.

Creating the Filling & Baking

1. Preheat your oven to a very hot 500°F (260°C).
2. In a mixing bowl, thoroughly whisk together the whole eggs, egg yolks, sugar, cornstarch, and vanilla extract until completely smooth and free of lumps.
3. In a separate saucepan, combine the heavy whipping cream and milk. Heat over medium heat just until small bubbles begin to simmer around the edges.
4. Slowly stream the hot dairy into the egg mixture while whisking constantly to temper the eggs.
5. Pour the custard through a fine-mesh sieve into a clean bowl or pitcher to guarantee a flawless, velvety texture.
6. Fill each chilled pastry shell with the egg custard. Sprinkle with a touch of ground cinnamon if desired. Bake at 500°F (260°C) for approximately 18 minutes, or until the pastry edges are deeply golden and the custard tops show beautiful, dark caramelized spots. Let cool completely before removing from the molds.

Nutrition

Calories198kcalCarbohydrates15gProtein3gFat14gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.4gCholesterol67mgSodium27mgPotassium43mgFiber0.3gSugar5gVitamin A487IUVitamin C0.1mgCalcium23mgIron0.3mg

Notes

• Baking Without a Stand Mixer / Dough Hook: If your mixer does not have a dough hook attachment, you can easily pull the dough together by hand. Use a pastry blender or a sturdy wooden spoon to combine the flours, water, and vinegar until a ball forms. When adding the cold butter cubes, use your hands or a pastry cutter to quickly distribute them throughout the dough—be careful not to melt the fat. It should remain in large, distinct chunks before you begin rolling.
• Cornstarch vs. Cornflour Naming: For international readers, please note that the “cornstarch” listed in this recipe is exactly the same product sold as “cornflour” in the UK, Australia, and parts of Europe. It is the fine white starch powder derived from the kernel endosperm, used here to give the custard its classic structural set. Do not substitute it with yellow cornmeal flour.
• Advance Prep for the Custard: The custard filling can easily be prepared a full day in advance and stored in a covered container in the refrigerator. If you choose to do this, make sure to give it a very vigorous whisk right before pouring it into your pastry shells to break up any settling and ensure a completely smooth texture.
• Flour Substitutions: The addition of 50g of Red Fife wheat flour adds a beautiful, rich flavor to the pastry. If you cannot find Red Fife, it can be replaced with an equal weight of standard whole wheat flour, spelt flour, or simply more bread flour if you prefer a classic, all-white pastry base.

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