Pastéis de Nata (Portuguese Egg Tarts)

Pastéis de Nata (Portuguese Egg Tarts)

Hello Everyone! As I mentioned in my post last week, East Timor was colonised by Portugal from the 16th century up until 1975, hence why East Timorese food even up to this day is heavily influenced by Portuguese cuisine. A favourite East Timor dessert snack that stuck around is Pastéis de Nata, or in English, Portuguese Egg Tarts. These egg tarts were originally created and made by Catholic nuns in Lisbon over 200 years ago. In East Timor, these tarts are a standard dessert found in fancy hotels, usually paired with a flavourful, aromatic, and organically grown East Timorese coffee.

If you’ve ever had one of these egg tarts, you’ll know that they are one of the greatest pastries to binge-eat! It has a crisp, flaky crust that holds a rich and creamy custard center that is blistered on top from the high heat of an oven. It tastes like home, even if you aren’t from Portugal. They’re just as enchanting as a trip to Lisbon.

Pastéis de Nata (Portuguese Egg Tarts)

Before we dive into tonight’s recipe, please take the time to check out the original where I drew my inspiration from over on the Tasting Table. Now in the original recipe, they make their own puff pastry dough, which you can also do. If you want to save time and energy (like me), you can always use store-bought puff pastry. The results are pretty much the same for a quick, easy, and hassle-free Portuguese Egg Tart.

Now you may notice that the tops may not brown quite as much as the authentic pastéis when baking at home. In fact my oven only goes to a maximum of 250C (482F or gas mark 9) and commercial pastry shops that sell these tarts have oven temperatures that blast up to 430C (800F)!

Pastéis de Nata (Portuguese Egg Tarts) Ingredients

PREP TIME 10 MINS | COOKING TIME 30 MINS | MAKES 32 TARTS

INGREDIENTS

  • 3/4 cup white granulated sugar
  • 2/3 cup water
  • 1 cinnamon stick
  • 1 cup & 6 tbsp whole milk
  • 1/2 cup all-purpose flour
  • 6 free-range egg yolks
  • Puff pastry sheets
  • Ground cinnamon, to garnish (optional)

Pastéis de Nata (Portuguese Egg Tarts)

METHOD

  1. Cinnamon Sugar Syrup: Combine the sugar, water, and cinnamon stick in a small saucepan. Over high heat, bring the mixture to a boil and cook for about a minute or until all the sugar granules have dissolved. Remove from the heat and let it sit aside until ready to use.
  2. Egg Filling: Add one cup plus one tablespoon of the whole milk into a separate saucepan over medium heat, until bubbles begin to form around the edges, about 4 to 5 minutes.
  3. While the milk is heating up, whisk the flour and remaining five tablespoons of milk in a large mixing bowl. Continue to whisk while adding the hot milk in a slow and steady stream.
  4. Discard the cinnamon stick from the sugar syrup and slowly whisk it into the milk mixture in a steady steam.
  5. Return the milk and sugar mixture to the saucepan and cook over low heat, whisking constantly until thickened, about 10 to 12 minutes.
  6. Turn the heat off and add in the yolks to the mixture. Whisk until well combined, and then strain through a fine-mesh sieve into a mixing bowl. Set aside to cool down slightly.
  7. Egg Tarts: Preheat oven to 260C (500F or gas mark 10).
  8. Prepare you muffin tins by lightly greasing them with a little butter.
  9. Roll out your store-bought puff pastry sheets and cut them depending on the size of your muffin tins. Ideally you’ll want them about 3/4 up the sides of each muffin mold. Evenly flatten the dough against the bottom and sides by pressing down on it.
  10. Pour about 1 & 1/2 tablespoons of the warm egg filling into each pastry shell.
  11. Bake for about 15 to 20 minutes, or until the shells are golden brown and crisp, the custards are set, and the tops are blackened in spots.
  12. Let cool in the pans on wire racks for 5 minutes, and then remove them from the tin and onto the wire rack. Sprinkle with cinnamon, serve warm, and enjoy!

Pastéis de Nata (Portuguese Egg Tarts)

BON APPÉTIT

– Ally xx

myTaste.com

Hong Kong Style Egg Tarts

Hong Kong Style Egg Tarts

Hello Everyone! Happy first day of the month! A new month means it’s time to change it up again on the blog. Here’s a recap of the previous months and upcoming month’s theme:

  • January & February: Red-coloured food
  • March: Orange-coloured food
  • April & May: Yellow-coloured food

Do any of you guys have a guess yet for this year’s theme on Amcarmen’s Kitchen?

Yesterday, I went on an insane grocery spree for the first time in two weeks. I’m usually the type who gets her groceries on a weekly basis. So having to push around a heavily-loaded trolley, with a physical grocery list in my hand was indeed a stressful task for me.

I’m normally the one who takes charge of the groceries in the household, so I know exactly what I need, and what brands to choose. If I was already stressed out from a weekly norm of mine, what more the husbands who were by default, named head of the household, tasked to do the groceries amid our Enhanced Community Quarantine? I saw helpless and confused husbands on the phones with their wives, either texting, talking, or on video call, arguing back and forth on what brand of milk they should be getting.

Hong Kong Style Egg Tarts

Moving forward, here’s an easy quarantine treat to whip up in the kitchen over the weekend. These sweet-tasting Hong Kong style Egg Tarts draw its influences from the English Custard Tart and the Portuguese Pastel de Nata.

The crust for these egg tarts are extremely flaky, tender, and buttery; made from a rough, shortcut puff pastry dough. The filling only has 5 ingredients – all of which you will probably already have sitting in your pantry. The end product? You get a smooth as silk, shiny custard that will absolutely put a smile on your face.

These tarts are best devoured fresh hot out of the oven. Trust me, it’s a completely different experience from the lukewarm version you would normally get at a dim sum restaurant. Of course, you should wait for them to cool down slightly if you don’t want to burn your tongue off!

Before we dive into tonight’s recipe, please do take the time to check out the original recipe I followed to make these favourite pastry treats of mine over on The Woks of Life by Sarah, one of a family of four cooks.

Hong Kong Style Egg Tarts Ingredients

PREP TIME 1 HOUR 15 MINS | COOKING TIME 25 MINS | MAKES 18 – 20 TARTS

INGREDIENTS

For the rough puff pastry dough

  • 200g unsalted butter, at room temperature (but not softened)
  • 1 & 1/2 cups all purpose flour
  • 2 tbsp cold water
  • 1 tbsp white granulated sugar
  • 1/8 tsp salt

For the egg filling

  • 3 large free-range eggs, at room temperature
  • 1 cup hot water (scant cup)
  • 1/2 cup evaporated milk, at room temperature
  • 1/2 cup white granulated sugar
  • 3/4 tsp vanilla extract

METHOD

  1. Pastry Dough: In a medium-sized mixing bowl, combine the flour, salt, and sugar. Add the butter and break it up roughly using your fingertips, making sure that visible little chunks of butter can still be seen in the dough.
  2. Add the 2 tablespoons of cold water to the flour mixture and bring the dough together. Add a bit more water if needed, but not too much. Cover the dough and leave it to chill in the refrigerator for about 20 minutes.
  3. Turn the dough onto a lightly floured surface and gently knead to form into a neat rectangular shape. Roll the dough away from you (not back and forth), to roughly form a 20 x 50 cm rectangle. Try to keep the edges even. Don’t overwork the dough. Flecks of butter should still be visible in the dough.
  4. Fold the top third of the dough down to the center, then the bottom third up and over the top fold. Roll the dough out again to three times the length. Fold the same way as before, then cover and chill for another 30 minutes.
  5. Egg Filling: While the dough is resting, make the filling. Dissolve the sugar into the cup of hot water and allow to cool to room temperature.
  6. Whisk the eggs and evaporated milk together and then thoroughly whisk in the sugar water and vanilla altogether.
  7. Strain through a very fine mesh strainer. This step is extremely important to getting a smooth and glassy egg tart.
  8. Egg Tarts: Preheat oven to 200C (400F or gas mark 6) and position a rack in the lower third of your oven. Grease a 12-hole muffin pan with butter.
  9. Roll out the dough to about 0.5cm thick and cut circles to fit your muffin pan. Press the dough into the pan and fork to make a little fluted edge on the dough (optional). This is just to make the egg tarts look pretty once baked.

Hong Kong Style Egg Tarts

Hong Kong Style Egg Tarts

  1. Use a ladle to fill each tart shell until just reaching the edges of the outside crust. Once filled, immediately, but very carefully transfer the pan to the oven and bake for 15 minutes. Reduce the temperature to 180C (350F or gas mark 4) and bake for a further 10-12 minutes, until the filling is just set. If you see the tart shells start to puff up a bit, crack open the oven a little and they should settle back down.
  2. Serve: Let the tarts cool down for a couple of minutes and then you can enjoy them while they’re still hot!

Hong Kong Style Egg Tarts

Before I end tonight’s post, I’m happy to say that I will be able to cook up the dishes I had originally planned for the upcoming months ahead! If you read the end of my post last week, I talked about how difficult it has been to go out and shop at the bigger supermarket chains because of the lack of public transport to get there. Yesterday my cousin, who owns a car, offered me to go grocery shopping with her and thus I’ve managed to source the ingredients that I need!

Hong Kong Style Egg Tarts

BON APPÉTIT

– Ally xx

myTaste.com