Pasterl de Nata is a Portuguese egg custard tart pastry, also known as “Portuguese Pastel de Nata”, that is popular in Portuguese and other part of world. A crisp puff pastry tart shell filled with a sweet eggy custard mixture baked till creamy and has a nice scorched caramelized top. This irresistibly simple and easy snack-dessert version of Yummy Kitchen is sure to wow the crowd!
What is in this Pastel de Nata Recipe?
Pastel de Nata meaning, or when translated is called the “Portuguese egg custard tart-pastry”. This particular cream tart was created by Catholic monks around the 18th century and is still popular all over the world today. Adopted into many variations from the popularly favorite Macao Egg Tarts, to the flaky custard tart version commonly found in more Western or European countries, or the simple and easy homemade version. Which in this recipes, the simple and easy Pastel de Nata ingredients are composed of a mix of egg yolks, sugar, milk, all purpose cream, and vanilla whisked into a smooth slightly thick sweet batter that you can also strain to make sure this turns out smooth. The egg custard mixture is then poured into egg tart shells then baked till you get a nicely scorched top. The final output is a crisp outer shell, a creamy and dense sweet filling with a nice caramelized charred top.
A flaky shelled 5 step way to enjoy your afternoons. Try out Yummy Kitchen’s easy Portuguese Egg Tart recipe below!
Pastel de Nata VS Egg Tart
Pastéis de Nata are tarts from Portugal while egg tarts are more commonly associated with Hong Kong, or rather Macao pastries. While both are similar in ways that they come off as egg tarts, one of the biggest differences is that:
- Macau Egg Tarts use the British way of cooking and creating the custard, with a shortcrust pastry that uses lard instead of butter, and are baked till the custard is slightly firm.
- While Pastéis de Nata uses French Techniques thus uses a puff pastry for the crisply layered buttery shell, the custard is already half cooked and slightly firm before being filled in the shells, doused with syrup and baked again.
- Pastel de Nata in English?
‘Pastéis’ or’ Pastel’ is the Portuguese word for ‘pastry’. Which when translated as a whole is ‘Custard Tart’ or ‘Cream Pastries’.
- Pastel de Nata Calories?
Around 298 calories for a serving of 100 grams.
Pastel de NataCourse: Snacks, Dessert
4 egg yolks
1/4 cup sugar
1/4 cup milk
125ml all purpose cream
1 teaspoon vanilla
Egg tart shells
- In a bowl, combine the egg yolks, sugar and milk. Mix till sugar dissolves.
- Add in all purpose cream and vanilla, mix then let it chill for 30 minutes in the fridge.
- Arrange the store-bought egg tart shells in a baking tray. Before pouring in the egg mixture into each shell. Leave a cm of space above.
- Bake in a 250°C or 482°F preheated oven for 20 minutes. After, reduce the heat to 210°C or 410°F and continue baking for another 10 minutes or till the top looks golden.
- Take the tray out of the oven and let these cool completely before serving.
Other Yummy Easy Snack Recipes!
- Homemade Egg Pie
- Low Cost Easy Brownies
- Sweet Potato Donuts
- Saba Banana Chips
- Potato Pizza ( No-oven )
- Pizza Bread Rolls
- 3 ingredient Donuts
Pastel de Nata Resipi: (Tagalog version)
Mga Sangkap :
- 4 pula ng itlog
- 1/4 tasa asukal
- 1/4 tasa gatas
- 125ml all purpose cream
- 1 kutsaritang vanilla
- Egg tart shells
Paano Lutuin :
- Sa isang mangkok, haluin ang mga pula ng itlog, asukal, at gatas hanggang matunaw ang asukal.
- Isama at haluin ang all purpose cream at vanilla. Iiwan sa ref ng 30 na minuto para lumamig.
- Ihanda ang mga egg tart shells sa baking trey. Ibuhos ang tinimplahang itlog sa shell. Iwanan ng 1 cm ng puwang sa itaas.
- Iluto sa 250°C o 482°F pinainit na oben ng na 20 minuto. Pagkatapos ibaba ang init ng 210°C o 410°F at lutuin muli ng 10 minuto o hanggang may pagkasunog ang itaas.
- Tanggalin ang trey sa oben at palamigin ng konti bago ihanda.