How to make it

  • Stir the pie crust mix, cold water, and melted butter until pastry forms a ball. On a floured surface, roll the dough and cut it into 12 balls. Set aside.
  • Use an electronic beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.
  • Preheat oven to 200F. Butter the muffin pan.
  • Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full).
  • Bake the Portuguese Egg Tarts at 400F for about 15-20 minutes or until the filling turn brown.

Reviews & Comments 7

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    " It was excellent "
    resalire ate it and said...
    Great for beginners. I just baked egg tarts following these instructions and the egg tarts tasted wonderful! This is a superb but simple recipe, especially for beginner cooks, that produces delicious results! I'm a pretty mediocre cook and is is the first time I've baked anything that tasted so good.
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  • urbanideas 8 years ago
    I believe you are right jpope76, the Phyllo would be better. The main secret to Pasteis de Natas is the dough. It has to be EXTREMELY thin with LOTS of layers. I recall my grandmother doing the dough. it would take her a whole afternoon!
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  • jpope76 8 years ago
    I used Phyllo and turned out great!!
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  • jpope76 8 years ago
    Thank you!!! My fiance is from Lisbon and his mother always sends these!!! We fight over them!! I had NO IDEA they were so simple!! Pastais de Nata tonight!! Olbrigato :)
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    " It was good "
    jesusalad ate it and said...
    Aww yeah. This was delicious. It's like egg nog pudding in a pie. And like creme brulee without ramekins. Tasty!
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  • susje 9 years ago
    HI these are called Pateis de Nata. They are a Portugese custard pastry. I eat them when I visit my family in Portugal.
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  • gollum 10 years ago
    Unreal, just like the ones I could get in Lillians cake shop in Shanghai.
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    " It was excellent "
    cal ate it and said...
    Better than the ones that I used to get in Oakland or San Francisco Chinatown bakeries!
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