Portuguese egg tarts were evolved from "pastel de nata", a traditional Portuguese custard pastry that consists of custard in a crème brûlée-like consistency caramelized in a puff pastry case. It was created more than 200 years ago by Catholic Sisters at Jerónimos Monastery (Portuguese:Mosteiro dos Jerónimos) at Belém in Lisbon. Casa Pastéis de Belém was the first pastry shop outside of the convent to sell this pastry in 1837. I remember having these in Lisbon and they were amazing!! I have tried to re-create it at home but it's not quite the same. However, it's good enough to fill the void :) Plus you can make almond biscotti with the leftover egg whites!
heat milk and vanilla seeds 
after adding egg yolks 
pastry shells 
ready to go in the oven
Makes 10 of size shown
1 packet puff pastry
170g sugar
250mls milk
1 vanilla pod
3 tablespoons cornflour
6 egg yolks, beaten
- Preheat oven to 180.
- Cut pastry into 4 pieces. Roll to thickness of 3mm. Cut into 10 pieces and use to line muffin tins.
- Heat sugar, milk and vanilla seeds in saucepan.
- When the mixture is hot, take 3 tablespoons from the pan and mix with the cornflour to create a paste.
- Pour back into the milk and gently heat, stirring constantly until it thickens.
- Remove from heat and stir in egg yolks.
- Pour mixture into each pastry case and bake for 20 minutes or until crust is golden and filling is lightly browned on top.
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