Portuguese Egg Tarts

Portuguese Egg Tarts are traditional custard pastries that are of a creme brulee like consistency caramelized in a puff pastry case. It is a very popular pastry in Asia and Europe. Originally they were called Pastel de nata and the dish was created more than 200 years ago by Catholic Sisters.
They are so delicious that you can hardly stop eating them once they are out of the oven. I like them warm, cold, or even the next day given that you still have some left.

Portuguese Egg Tarts
(adapted from Rasa Malaysia)

Ingredients for crust :
1 box of Betty Crocker Pie Crust Mix, (Net Wt 11 Oz) or
1 frozen and rolled Pillsbury 9-inch pie crust, or your favorite pie crust recipe (recipe follows)
3 tablespoon melted butter
⅓ cup cold water

Ingredients for filling :
4 egg yolks from jumbo sized eggs)
⅓ cup of sugar, (or slightly less if you don't like your Portuguese egg tarts too sweet)
⅓ cup of heavy whipping cream
⅓ cup of milk
3 drops of vanilla extract

Stir the pie crust mix, cold water, and melted butter until pastry forms a ball. On a floured surface, roll the dough and cut it into 12 balls. Set aside.

Use an electronic hand beater to blend ingredients for filling. Beat for about 3 minutes and strain the filling through a strainer. Set aside.

Preheat oven to 400 F / 200C. Butter the muffin pan.

Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full).
Bake the Portuguese Egg Tarts at 400F/200C for about 15-20 minutes or until the filling turn brown.


Pie Crust
(Recipe from notwithoutsalt)


200 g all purpose flour
125 g salted buter (frozen) diced
1 tablespoon Cornstarch
1 Egg
1 teaspoon Champagne Vinegar

Pulse dry ingredients in a food processor. Add ice cold butter and process until mixture looks like bread crumbs. Add egg and vinegar until combine. Knead gently just until it comes together. Chill for at least 30 minutes.

Follow recipe above or bake shell completely and with pie weights (if available). 350F/180C about 20-25 minutes.