• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Portugese Egg Tart, or Pastel de nata, is a dessert originated from Portugal but also very popular in countries like Macau and Brazil. It has a crispy crust with creamy custard filling.

This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Tart dough
  • 1 kg cake flour
  • 15g salt
  • 560g water
  • 800g butter
  • Filling
  • 500g milk
  • 500g whipping cream
  • 250g sugar
  • 15g cake flour
  • 20 egg yolks


  1. To make dough, mix the flour, salt and water; then whip for 7-8 minutes. Keep in fridge for 1 hour.
  2. Remove dough from fridge and make into a puff pastry dough layer with butter; keep in fridge for three hours.
  3. Press the pastry dough to a thickness of 0.5-0.6cm, then roll it up as to a stick shape and place it back into the fridge.
  4. Cut the stick shape pastry into 3cm thick and place it in a egg tart mould.
  5. Heat up the milk, cream and sugar in a pot, add flour, butter and cook for two minutes. Allow to cool.
  6. Pour the egg yolk in the custard, mix it and put it into the tart mould. Bake in a 260 degree oven for around 20 minutes.
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