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Portuguese Egg Tarts: A Sweet Taste of Tradition
If you’ve ever experienced the warm, flaky, and creamy goodness of Portuguese Egg Tarts, you know that they’re more than just a pastry – they’re a bite-sized piece of heaven. Known as Pastéis de Nata in Portugal, these delicious tarts are a staple of Portuguese cuisine and a beloved dessert throughout the world. Their delicate, crispy pastry shell, filled with a rich, creamy custard, makes them the perfect treat for any occasion.
Whether you’re enjoying them with a morning coffee or as an indulgent afternoon snack, these tarts are sure to become a favorite in your baking repertoire. Let’s dive into how to make these famous pastries and explore the story behind them.
What Are Portuguese Egg Tarts?
Pastéis de Nata (Portuguese Egg Tarts) are small custard tarts made with a flaky, buttery puff pastry and a creamy egg custard filling. Traditionally, they are dusted with a bit of cinnamon or powdered sugar before serving and are known for their perfectly caramelized tops.
While these tarts have been around for centuries, their history is rich in both tradition and a touch of serendipity. The tarts originated at the Jerónimos Monastery in Lisbon during the 18th century, where monks created the recipe to use up egg yolks left over from starching clothes. Over time, the recipe was perfected, and Pastéis de Nata became a widely loved pastry in Portugal and beyond.
Now, thanks to bakeries like Pastéis de Belém in Lisbon, these delicious egg tarts are a must-try for anyone visiting Portugal. And you don’t need to travel across the world to enjoy them—here’s how you can make these famous tarts at home!
Ingredients for Portuguese Egg Tarts
Creating authentic Portuguese Egg Tarts at home requires just a few basic ingredients, most of which you may already have in your kitchen. Here’s what you’ll need:
For the Pastry:
- 1 sheet of puff pastry (store-bought or homemade)
For the Egg Custard Filling:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 4 large egg yolks
- 1 tablespoon cornstarch (to thicken the custard)
- 1 teaspoon vanilla extract
- 1 cinnamon stick (optional, for infusing the milk)
- Zest of 1 lemon (optional, for added flavor)
For Garnish:
- Ground cinnamon (for sprinkling on top)
