Macau egg tart
Macau’s version of the pastel de nata, born in Coloane in the 1980s: puff pastry with a creamier filling made with cream, and a scorched top.
Ingredients
- 1 sheet of all-butter puff pastry
- 250 ml cream
- 100 ml milk
- 4 egg yolks
- 80 g sugar
- 1 tablespoon of cornflour
- 1 teaspoon of vanilla
How to make it at home
- Roll up the puff pastry, cut it into slices and line muffin tins, pressing them flat with your thumb.
- Heat the cream with the milk, sugar and vanilla.
- Whisk the yolks with the cornflour and mix them with the hot cream. Strain.
- Fill the tins three-quarters full.
- Bake at 220 °C for about 18 minutes, until the custard has scorched spots.
The trick: They’re made with cream, not just milk: that’s why they’re creamier than the ones in Lisbon.