This custard tart recipe yields buttery, sweet-tart desserts with an aromatic custard that is baked until it has just scorched. However, there is one significant difference between the English and Portuguese versions: the English custard tart is made of crust pastry and topped with nutmeg, whereas the Portuguese pasteis de nata is made of puff pastry and topped with cinnamon.Ī local favorite since arriving in Macau, these delicious custard tarts are deliciously flaky desserts that migrate to this city. What Is The Difference Between A Custard Tart And A Portuguese Custard Tart? This will warm you up from the oven, as it would at a manufacturing plant where tens of thousands of these are produced each day. The egg yolk custard is delicious in every way. After about 15 minutes, remove from the oven and bake for an additional 5 minutes.īecause of the crunch, this pastry is slightly more crunchy than other varieties. Preheat the oven to 200 degrees Fahrenheit and fill each muffin tin halfway with custard. In a mixing bowl, whisk the mixture for about 3-4 minutes. The best time to eat Portuguese custard tarts is after they have been baked, but they can be kept in an airtight container for up to two days at room temperature. The Portuguese Custard Tarts recipe, created by Gemma, is a delicious, creamy, sweet treat that has been enjoyed all over the world. A secret recipe is kept in a room that is only known to a few people. These delicious tarts were invented decades before the 18th century by Catholic monks.
Tarts made from custard are a popular dessert in Portugal, also known as pastel de nata. If you’re in Lisbon, be sure to try a pastel de nata from Pastéis de Belém! Pastéis de nata are now a popular treat all over Portugal, and are often served as a dessert or snack. The sugar refinery then opened a bakery, called Pastéis de Belém, which is still in operation today. In 1837, the monastery was forced to close its doors, and the recipe for the tarts was sold to a nearby sugar refinery. The monks would make the tarts using leftover egg yolks and sugar, and the tarts soon became a popular treat in the city. Portuguese tarts are believed to have originated at the Mosteiro dos Jerónimos monastery in Lisbon. Portuguese tarts are typically served with a dusting of cinnamon or powdered sugar. The tart has a crispy, flaky pastry crust and a creamy custard filling. The tarts are done when the top is slightly charred.A Portuguese tart, or pastel de nata, is a traditional custard tart made with egg yolks, sugar, flour, butter, and cream. Fill up to 75% full.īake in a preheated oven of 200 C/390 F for 40 - 50 mins. When the custard has rested for 4 hours, fill up your prepared tart shell with the custard. Refrigerate for 15 mins before filling with the custard. Cut discs with a round cutter that is slightly larger than your tart mould.
Roll your puff pastry dough to 5 mm thickness. When done, refrigerate the puff pastry dough for 30 mins before using.įlour your work surface. Repeat rolling into rectangle and folding the dough 3 more times. Now, the oil dough is sandwiched in between the water dough. Fold the excess water dough on top of the oil dough. Place the oil dough square on top of the rolled water dough. Roll into a rectangle that is double the size of the oil dough. Refrigerate for at least 30 mins.įlour your work surface. Add more flour if the dough is too soft.įlatten into a square in between 2 sheets of cling film. In a bowl, mix egg and water into the flour to form a water dough. Refrigerate for at least 30 mins.Ġ3 Next, prepare the water dough. Flatten into a square in between 2 sheets of cling film. In a bowl, cut the butter into the flour using a pastry cutter or a knife to form an oil dough. Rest the mixture in the refrigerator for at least 4 hours.Ġ2 Prepare the oil dough first. 63 g (4 1/4 tbsp) egg yolk Ġ1 In a bowl, stir all the ingredients for the custard together using a spatula.
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