Portuguese Egg Tart Recipe

This Portuguese Egg tart aka Pastel de Nata is a heavenly mouthwatering treat! Crisp, buttery, and flaky crust pastry filled with a sweet soft, and creamy egg custard tart. Dusting the pastry with icing sugar to give the tarts a golden, caramelized crust!

What's Inside Portuguese Egg Tart

Danish Pastry


Cream Cheese

Powdered Sugar

Heavy Cream


Vanilla Extract


How To Make Portuguese Egg Tart

To begin, In a mixing bowl, combine the listed ingredients: egg, sugar, milk, heavy cream, vanilla extract, cornstarch, and cream cheese. Do not forget to use a whisk to thoroughly blend the ingredients until you have a smooth and uniform mixture and there are no lumps or uneven textures.

-  Strain the mixture twice. Set aside. -  Preheat the oven at 356°F (180°C) -  Cut the Danish pastry dough into several circular shapes with a diameter of about 1 cm larger than the size of the mold's rounds. -  Once cut, place them in the mold and gently press them down a bit. -  Then, fill with a custard mixture, filling about 3/4 of the height of the mold. -  Bake at a temperature of 180°C for approximately 20 minutes.

Finally, Voila! Enjoy this Portuguese egg tart while it is still fresh from the oven, since I still have leftover ice cream in my freezer, it’s totally yum! soft and freeze-fresh sensation.