Tarte de Nata
Tarte de Nata is a classic portugese tart with a creamy custard filling infused with cinnamon on a sweet shortcrust pastry base.
‘Tarte de Nata’ Portuguese cream tart
Rated 5.0 stars by 1 users
Servings
12
Prep Time
45 minutes
Cook Time
25-30 minutes
Tarte de Nata is a classic Portuguese tart with a creamy custard filling infused with cinnamon on a sweet shortcrust pastry base.
Ingredients
300g of Plain Flour
-
100g Whitworths Caster Sugar
150g of Butter, cold
1 Large egg
Dash of Milk
6 Egg Yolks
500ml Whole milk
200ml Double cream
-
200g Whitworths Caster Sugar
40g Cornflour
1-2 Cinnamon sticks
½ Lemon, Zest
2 tbsp Vanilla Bean Paste
For the Base
For the Filling
Directions
In a large mixing bowl, combine the flour and sugar. Add the cubed butter and use your fingertips to lightly rub the butter into the mixture until it resembles breadcrumbs.
In a separate bowl, beat a large egg with a dash of milk. Add this mixture to the flour mixture to create a rough dough.
- Turn out the dough onto a lightly floured surface and bring it together to form a ball.
- Wrap the dough ball in clingfilm and chill it in the fridge for at least 20 minutes.
After chilling, place the dough on a lightly floured surface and roll it out into a circle, ensuring it’s around 4mm thick or about the thickness of a £1 coin.
- Gently lift the pastry using the rolling pin and unroll it into your tart dish.
Trim any excess edges and cover the pastry with foil. Chill it again for about 15 minutes before proceeding with the recipe.
- Whilst the pastry is chilling in the fridge, preheat your oven to 180ºC and prepare your Nata (Portuguese for Cream) filling.
For the Filling
In a large pan, combine the egg yolks, vanilla bean paste, cream, sugar, and cornflour. Whisk together until well combined.
Add the lemon zest, cinnamon sticks, and milk to the mixture in the pan. Place the pan on a hob over low to medium heat, whisking constantly until the mixture thickens.
Remove the pastry from the fridge. Carefully pour the Nata filling into the prepared pastry case. Removing the cinnamon stick and lemon zest.
Place the filled tart into the preheated oven and bake at 180°C for 25-30 minutes or until the pastry is golden brown.
Note: Don’t be alarmed if you see the top starting to blacken a little, this is completely fine and adds to the Nata charm!
And you're done, enjoy this decadent tart with a sprinkling of cinnamon or why not garnish with some raspberries to add a pop of colour!