Description

These Portuguese egg tarts, also known as Pastéis de Nata, feature a crispy, flaky puff pastry crust filled with a rich and creamy vanilla custard. Baked at high heat for a beautifully caramelized top, they are perfect with coffee or as an elegant dessert.

Ingredients

2 large whole eggs
3 egg yolks
1/2 cup white granulated sugar
1 tsp pure vanilla extract
1/3 cup whole milk (75 ml)
2/3 cup heavy whipping cream (150 ml)
2 packages puff pastry (14 oz / 400 g each, thawed)

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Instructions

Prepare the Custard:

In a bowl, whisk together whole eggs and yolks until smooth.
Add sugar, milk, cream, and vanilla. Whisk until combined.
Cover and chill for at least 1 hour to dissolve the sugar.

2. Prepare the Pastry:

Preheat oven to 480°F (250°C).
Lightly flour your work surface and roll out puff pastry.
Roll tightly into a log from the short side. Trim edges and slice into 12 even pieces.

3. Mold the Tarts:

Press each dough piece into greased tart tins, forming a thin crust ~1 cm above the rim. Prick the base and sides with a fork.
Chill for 10–15 minutes.

4. Bake:

Fill each tart shell 70% full with chilled custard.
Bake for 15–25 minutes on the middle rack, until pastry is golden and custard has caramelized spots.
Let cool 5 minutes, unmold, and transfer to a rack.

Notes

Keep dough chilled while working for better handling.
Muffin tins are a suitable alternative, but expect thinner edges.
Best eaten the day they’re baked for ultimate crispiness.