Portuguese · Portugal
Mini Puff Pastry Egg Tarts with Caramel Sauce - Baked vs. Steam-Finished
A smaller version of the classic pastéis de nata, with a unique technique that combines baking and steaming for a richer texture and flavor.
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Roll out the puff pastry and cut into small circles.
- Place each circle in a mini tart pan and trim the edges.
- In a bowl, whisk together sugar, flour, eggs, milk, cream, salt, and vanilla.
- Pour the custard mixture into the pastry shells.
- Bake for 10 minutes.
- Remove from oven and carefully pour 1/4 cup of boiling water into the bottom of the oven cavity to create steam.
- Return to oven and bake for an additional 5-7 minutes until the custard is set and golden.
- Let cool slightly, then drizzle with caramel sauce before serving.
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