I’ve been wanting to try this recipe since I saw this from Yummy magazine but I keep putting it off since I can’t find puff pastry here and I don’t want to make it from scratch either (I tried making it before, I failed and am not yet ready to try again..it wasn’t easy for me).
I finally gave it a try puff pastry or not, I had a sudden egg tart craving so I made these using pate sucree instead. It works too..it’s the yummiest egg tarts I’ve ever made. I really like it’s subtle coconut taste and the contrasting texture of crust and filling.
So what’s the difference between Chinese egg tarts and Portuguese tarts? Portueguese tarts are not that simple to make; for one, it uses puff pastry (masa folhado) which is not easily available and one that I find quite tricky to make at home. It also involves making hot syrup and pouring it into the cooked custard which again is not as simple that’s why I’ve always prefer to make Chinese egg tart cause it’s easier, but when I finally tried this recipe..oh, I have to say I really like Pateis de Nata a lot better – burnt top, crispy crust and subtle coconut taste, oh sooo yummy!!! 😀
make the crust..cream butter and sugar; add egg
..and flour; mix until it forms a dough
divide dough into 6 or 12 ( for tartlettes) and press into muffin pan
prepare the filling and pour into crust..and bake
This is one burnt food that I’m not embarrased to show here 😉
what it looks like inside…sooo delish!! 🙂
PASTEIS de NATA ( Portuguese-style egg Tarts)
adapted from Yummy Magazine, March 2010
Makes 6 egg tarts or 12 tartlettes
1/4 cup sugar
1/4 cup ( 4 tablespoons) butter or margarine, softened
1 cup all-purpose flour
1 small egg
3/4 cup coconut cream ( fresh or canned)*
1/4 cup heavy cream*
1/2 cup + 2 tablespoons fresh milk
1/3 cup honey
1 tablespoon flour
1/8 teaspoon ground cinnamon*
2 large egg yolks
* The original recipe has 1/2 cup each of coconut milk and cream and 1/4 teaspoon of cinnamon; I changed it a little because I want the taste of coconut to stand out.
Preheat oven to 350 F degrees.
Prepare the crust by creaming butter ans sugar until light. Add the egg and flour and continue mixing until well-blended. Form into a log and divide into 6 or 12 pieces. Put one ball of dough into each muffin cup; press to fit bottom and sides. Set aside.
Make the filling by combining all the ingredients for it except for the egg yolks in a heavy saucepan. Cook over medium heat stirring constantly until thick and creamy. Remove pan from heat and slowly add egg yolks ( it’s best to temper the yolks first by adding a little of the mixture to it to avoid lumps) while stirring gently. Strain the filling then pour into the crust; bake in the oven for 25-30 minutes. Tops must be burnt but the filling should still be quite soft.
Have a nice day!! 🙂