Pandan Portuguese Egg Tart Recipe, a Classic Pastéis de Nata with a Twist

Eating a Portuguese Egg Tart is like falling in love all over again :)


Every country has its signature dish and when you mention Portugal, a beautiful image of a perfectly made soft, creamy, fluffy, fragrant pastéis de nata comes to mind. Biting into one of these delicious heartwarming Portuguese Egg Tarts, feels pretty much like first love. It keeps you yearning for that wonderful delicious sensation again. Yes, you want to fall in love again.


Portuguese Egg Tarts is one of the greatest pastries to binge-eat. It is hard to resist its crisp, flaky crust delicately cradling a cozy creamy custard center, gently blistered on the top from the high heat of an oven. At My Blue Tea, we love bringing beautiful flavours together and what better way to do that than to add a dash of fragrant pandan to it. So we "Pandan-ed" the classic Portuguese Egg Tart and here's a recipe for you, courtesy of Steph Yeoh.


Revealing Steph Yeoh's Pandan Portuguese Egg Tart Recipe


Pandan Portuguese Egg Tarts

Servings: Makes 24


Ingredients


* 500g milk

* 1-1.5 tbsp @my.blue.tea Pandan Leaf Powder

or optional -

* ## 2 tsp of @my.blue.tea Pandan Liquid

* 180g sugar

* 45g cornflour

* 5 egg yolks

* 1 tsp vanilla bean paste (optional)

* 4 sheets ready-prepared puff pastry (preferably Borg's or Pampas)



Method


Custard Preparation

  1. Add the pandan leaf powder to the milk. Stir to mix well.

  2. Put the egg yolks, sugar and cornflour into a saucepan and whisk together. Gradually whisk in the pandan milk until it becomes a smooth mixture.

  3. Place the saucepan over medium heat and cook the mixture. Stir it occasionally to make sure that it doesn’t catch at the bottom of the saucepan. Cook until the mixture thickens and comes to a boil.

  4. Remove from heat and stir in the vanilla extract.

  5. Transfer the pandan custard to a bowl, cover it with cling wrap to let it cool a little whilst you prepare the puff pastry.

Love this? Then check out our Easter Specials


Puff Pastry

  1. Preheat the oven to 200 degrees Celsius (conventional).

  2. Cut the pastry dough sheet in half, put one half on top of the other half and set it aside for 5 minutes.

  3. Then roll up the pastry tightly from the short end and cut the pastry log into 1cm rounds.

  4. Lay each pastry round on a lightly floured surface and use a rolling pin to roll it out until each pastry round is 10cm in diameter.

  5. Press the pastry rounds into a lightly greased muffin tin. Spoon the cooled custard into the pastry cases and bake in the middle of the oven for 20-25 minutes, or until pastry and custard are golden.

  6. Change the oven setting to grill and bake it for another 5 minutes or so until the pastry has browned on the edges and the custard starts to blister and caramelise.

  7. Remove the tarts from the oven and let it rest for 5 minutes, then transfer to a wire rack to cool until they are slightly warm (the best time to eat them!).

Notes

  • Make sure to let your puff pastry thaw on the counter for at least 30 minutes before you start using it for this recipe.

  • Do keep an eye on them when they are on the grill setting as they can cook really quickly depending on your oven (you know your oven the best!).


As an ingredient, pandan has a gentle flavour that blends well and is easy-going with other food, and it is packed with amazing benefits as well. Get My Blue Tea´s pandan powder and pandan extract here to have a go at making your own Pandan Portuguese Egg Tarts!


What other ways do you know of creating new versions of the classic pastéis de nata? We love blending beautiful flavours to share with family and friends. We think right now is a good time to bring out a few freshly-baked Pandan Portuguese Egg Tarts, boil some water for our beautiful blue teas and enjoy a deliciously quiet afternoon!


ABOUT STEPH YEOH

Stephanie is an EA by day, baker by night and the occasional dog sitter. When she is not at work or at the gym, she can be found in the comfort of her own kitchen. She is either cooking or baking away, oldie but goodie recipes or trying out new recipes where she always has a tendency to stray from the recipe and prefers to go by feel.

Born and raised in Kuala Lumpur, Stephanie is no stranger to being surrounded by delicious food that can be found on street corners or cooked at home by her grandma. Growing up, she was never really taught how to cook but she was always good at eating. When she migrated to Melbourne with her mum and sister, she learnt how to cook by observing her mum in the kitchen. When you are far from home, it’s a no brainer that you have to learn to make dishes that remind you of your Malaysian childhood or else, travelling to and from KL is going to burn serious holes in your pocket.

Cooking came naturally to her, but baking was a different story. Seven years ago, she said to a good friend, “I’m really bad at baking” and fast forward to now, she's in a completely different chapter. Stephanie is a self-taught baker, she started out by baking cupcakes and a good mentor of hers told her, “this taste better than the store-bought ones you usually buy for us”. That's where her baking escapade started, she started baking cupcakes and she put a twist on the usual cupcake flavours with flavours that reminded her of home. Two of those flavours include Pandan Kaya Cupcakes and Durian Cupcakes.

She decided to start her own cupcake business, CUP that CAKE. She loves her day job and bakes for her business on the side as a hobby, trying to create any Asian flavours that comes to mind. Nothing makes her happier than seeing her nearest and dearest enjoy the food that she puts on the table for them.


You can follow her adventures on Instagram: Steph Steph

And some of Steph creations with @my.blue.tea Dragon Fruit / Pitaya Powder.


Don't forget to check out our Easter Specials


Want more inspirations?


Try making these with My Blue Tea's new Dragonfruit Pitaya Powder


These are Cupcakes with Dragon Butter Cream, Dragon Fruit Pannacotta and Dragon Fruit Jello.


Do you know where there are different shades of red? Tell us why did the colour changes?



Here's a basic Pannacotta recipe

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