Pastel de nata · Portugal
Portuguese Egg Custard Tart with Choux Pastry
A traditional Portuguese egg custard tart made with choux pastry instead of puff pastry, offering a lighter, airier texture.
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Ingredients
Method
- Preheat oven to 200°C (390°F).
- Roll out the choux pastry and cut into small rounds.
- Place the pastry rounds into a muffin tin and bake for 10-12 minutes until golden brown.
- In a saucepan, heat milk, sugar, and vanilla over medium heat until just boiling.
- Remove from heat and whisk in the egg yolks until smooth.
- Pour the custard into the baked pastry shells.
- Bake for another 10-12 minutes until the custard is set.
- Allow to cool slightly, then sprinkle with caramel and powdered sugar before serving.
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