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!
Danish Pastry
Egg
Cream Cheese
Powdered Sugar
Heavy Cream
Milk
Vanilla Extract
Cornstarch
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.