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Pastel de Nata -- Portuguese Egg Tart (Shortcut or Easy Recipe)

Pastel de Nata -- Portuguese Egg Tart (Shortcut or Easy Recipe) https://www.easyanddelish.com/portugu... Pastel de Nata (also known as Portuguese Egg Tart or Portuguese custard tarts) is a delicious custard tart with a crispy puff pastry crust and a custardy pastry cream filling. This shortcut or easy dessert recipe cuts down on the prep time quite a bit, yet tastes like the traditional treat. SUBSCRIBE to our channel for more shortcut recipes made easy and delish and FOLLOW US on: INSTAGRAM:   / easyanddelish   PINTEREST:   / easyanddelish   FACEBOOK:   / easyanddelish   Also try: Classic Lemon Chess Pie:    • Classic Lemon Chess Pie Recipe: 10-Mi...   Best Chocolate Chess Pie Recipe:    • Best Southern Chocolate Chess Pie Recipe   Brazilian Carrot Cake:    • Brazilian Carrot Cake Recipe: How to ...   Chocolate Flan (Brigadeirao):    • FUDGY Brigadeirao (Brazilian Chocolat...   Brazilian Spice Cake (Pão de mel):    • Pão de Mel : Brazilian Gingerbread Ca...   Brigadeiros:    • Brigadeiros (Recipe and Tips to Get i...   Egg Tart Recipe: Ingredients: 2 large whole eggs 3 egg yolks ½ cup white granulated sugar 1 tsp pure vanilla extract 1/3 cup whole milk (about 75 ml) 2/3 cup heavy whipping cream (150 ml) 2 14-oz packages puff pastry (14 oz each) Instructions: 1. To make these Portuguese tarts, prepare the custard. Whisk the whole eggs and egg yolks together in a medium bowl until homogeneous. Then, add sugar, milk, heavy cream, and vanilla extract, whisking the mixture until homogeneous. 2. Cover the bowl with a cling film or plastic wrap and chill in the fridge for at least one hour or until the sugar has dissolved. 3. Meanwhile, preheat the oven at 480 degrees F (250 degrees C) and roll out the thawed puff pastry over a floured surface. Sprinkle just a little bit of flour over and spread. This will prevent the dough to stick on the surface and in your hands. 4. Then, roll up the short side of the dough tightly into a log. Cut off the edges and slice the dough into 12 even pieces. It is key the dough is still chilled when you are molding it into the tart pans. If needed, wrap some pieces and chill until needed. 5. Press each piece of dough into a greased small tart mold (3-inch or 7.5 cm diameter) until forming a crust that is thin and about ½-inch (1 cm) higher than the rim of the pan. When baking, the crust will shrink! If needed, wet your hands with water in order to mold the dough. Prick the bottom and sides with a fork to prevent puff up too much and spill the filling. Alternatively, you can use a standard-size muffin tin instead of individual tart pans. But be aware the dough will shrink more and will be thinner on the edges. 6. Cover the tart pans with foil and chill in the fridge for 10-15 minutes. Then, gently pour in the custard filling (70% full) and bake at the middle rack for 15-25 minutes or until the dough is cooked through and golden brown and the custard is set and have burnt (caramelized) spots on top. pastry cream poured into tart crusts 7. Let Portuguese egg tarts cool for 5 minutes, gently remove them from their tart tin, and place on a rack to cool more. You can serve them warm or at room temp with a cup of coffee. If you prefer, sift powdered sugar and ground cinnamon on top. Stock media provided by [TarisStudios]/ Pond5