Gluten-Free Portuguese Egg Tart

Indulge in the creamy, caramelized perfection of Gluten-Free Portuguese Egg Tarts, a delightful twist on the iconic pastel de nata that's perfect for those with dietary restrictions. This recipe features a buttery, flaky gluten-free pastry shell cradling a silky custard filling made with whole milk, heavy cream, and fragrant vanilla, lightly spiced with a hint of cinnamon. Perfectly golden and beautifully rustic, these tarts are baked to achieve the signature blistered tops that define this beloved Portuguese treat. With simple ingredients like gluten-free all-purpose flour and cornstarch for the crust and a rich blend of egg yolks and sugar for the custard, this recipe is both accessible and impressive. Whether served as a show-stopping dessert or a sweet pick-me-up with an afternoon coffee, these gluten-free egg tarts are sure to enchant every palate.

Nutriscore Rating: 40/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

Ingredients

• 150 grams Gluten-free all-purpose flour
• 100 grams Unsalted butter
• 60 milliliters Cold water
• 1 teaspoon Salt
• 2 tablespoons Cornstarch
• 120 milliliters Whole milk
• 120 milliliters Heavy cream
• 100 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 1 Cinnamon stick
• 4 large Egg yolks

Directions

Step 1

Preheat the oven to 220°C (425°F).

Step 2

In a bowl, combine the gluten-free flour and salt. Add the cold, cubed butter and blend using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 3

Gradually add cold water to the flour mixture and mix until it forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.

Step 4

Roll out the chilled dough on a gluten-free floured surface to about 1/8 inch thick. Cut into circles that fit your muffin pan or tart pan.

Step 5

Press the dough circles into the pan to form the shells and set aside.

Step 6

In a small saucepan, combine the cornstarch with a small amount of milk to create a slurry. Then add the rest of the milk, cream, sugar, and cinnamon stick.

Step 7

Bring the mixture to a simmer over medium heat, stirring constantly, until it thickens slightly. Remove from heat and let it cool. Take out the cinnamon stick.

Step 8

In a bowl, mix the egg yolks with the vanilla extract. Gradually stir the cooled milk mixture into the egg mixture, mixing well.

Step 9

Pour the custard filling into the prepared tart shells, filling each about three-quarters full.

Step 10

Bake in the preheated oven for around 20-25 minutes or until the tops are golden brown and the custard is set.

Step 11

Allow the tarts to cool completely before serving.

Step 12

Enjoy your gluten-free Portuguese egg tarts!

Nutrition Facts

Serving size	(750.7g)

Amount per serving	% Daily Value*
Calories	2434.2

Total Fat 149.6g	0%
Saturated Fat 83.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1094.3mg	0%
Sodium 2500.8mg	0%
Total Carbohydrate 257.5g	0%
Dietary Fiber 5.1g	0%
Total Sugars 107.4g
Protein 19.3g	0%

Vitamin D 127.7IU	0%
Calcium 309.8mg	0%
Iron 3.0mg	0%
Potassium 301.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 3.1%

Carbs: 42.0%