Serves a Crowd
Pastel de Nata (Macau Egg Tart)
Contest Entries
Popular on Food52
20 Reviews
Melissa Y.
June 4, 2023
This freezes so well. Do yourself a favor and make a double batch. It’s so easy (especially if you use frozen puff pastry), tastes like warmth and home and everything you want for a Sunday brunch, and you can brag it’s a recipe that transcends cultures. I portion out the leftovers, throw them in freezer, and pull them out to thaw the night before. The morning off, throw them in a hot oven, an oven you’ve just turned off or whatever you have from whatever you just cooked and warm them slightly to give them that just made taste. 100% winner and on the regular rotation.
CStjohn
April 11, 2022
Oooooh, I'm so happy to finally know more about these perfectly delicate little tarts! I always get one when I see them, which isn't often. Thank you!!
Lucina S.
November 4, 2020
If you only had regular large eggs and 2% milk + cream, would you increase the number of egg yolks and cream to milk ratio?
Joanna B.
July 1, 2019
I love the writing style. Although the recipe seems complicated, it seems fun to make or try to make. Thanks!
Patricia
March 11, 2018
for the top, how about adding a bit of course sugar and "brûlée" the top with a little flame thrower (aka candle lighter or kitchen torch)??? :-))
Christy L.
April 6, 2018
that's what I did and it worked beautifully. Pic here --> https://www.instagram.com/p/BhFpmT1nIb2/?taken-by=crumblycrust
Max E.
March 9, 2018
I am now convinced I need to try this recipe after only reading the instructions up to #4
No R.
August 10, 2015
I will try your recipe as soon as I get a chance, but regarding the browning of the surface I have one suggestion: switch your oven to the grill position for the last three to five minutes of baking.
Arathi
March 14, 2011
I love this! I tasted Pastel de Nata on a trip to Portugal several years ago - every bakery has them, and I was determined to try them all, so I ate something like 5 a day. When I got back I was given a copy of Ana Ortins' book on Portuguese cooking by a friend, and I make them regularly from her recipe, which is pretty good, but yours sounds even better! Thank you!
checker
March 14, 2011
Thank you, Arathi! Isn't it great how this site lets us all share variations on a common theme? Love your story - and I can identify, as I did a similar thing in Hong Kong.
mrslarkin
March 11, 2011
They sound really great! And I love your headnote. I've had Portuguese egg tarts before, but never made that connection. Also explains why, when we visit Great Grandma in China Town, the Chinese bakery there has tons of these egg tarts, which I always thought was....unusual. For step 20, I wonder if you could use one of those handy dandy kitchen torch thingies, if you've got one, to caramelize the tops a bit?
checker
March 11, 2011
Ooooo, you have a Great Grandma in China Town? How neat! And I have thought about the blow torch, or even the broiler. Sounds like I should try it. Thank you!
healthierkitchen
March 11, 2011
Love your travelogue - makes me want to go to Hong Kong immediately!
Midge
March 11, 2011
I love these! I knew they were Portuguese and have wondered why I found them at bakeries in Boston's Chinatown. Your explanation makes perfect sense. Look forward to giving your recipe a try.
checker
March 11, 2011
My mother likes to tease me about how I came out of my first trip to Asia talking about a Portuguese tart. Many congrats on the win!
Midge
March 11, 2011
Thanks so much! My brother introduced these to me at a Portuguese bakery around the corner from his house in LA of all places.
See what other Food52ers are saying.