Hey everyone, Shelly here! I recently visited Lisbon, Portugal and fell in love. I admittedly didn't know much about Portugal prior to visiting and was pleasantly surprised by everything the country has to offer. The food was amazing, the wine was yummy (and sooo cheap) and everyone was friendly and engaging. I'm not a big shopper, but Lisbon is a shopping haven filled with both popular brand names, as well as a bustling local vendor offering. I loved it so much that I am trying to fit Lisbon into my honeymoon when we visit Barcelona. Wish me luck!
Now onto food... I went on a food tour with my coworker and it was such a great time. We purchased a tapas tour and visited three different restaurants to try Portuguese cuisine. If you find yourself in Lisbon and interested in booking a tour, I highly recommend booking a tour with Sandeman's New Lisbon. The tours are reasonably priced and the guides are very knowledgeable and engaging. They even offer a free walking tour!
On our last night, we decided to venture out and find local gems. We visited three bakeries and decided to try an egg tart or pastel de nata. Heaven! They are the perfect mix of smooth custard and crispy, buttery crust. I could eat these for breakfast, lunch, dinner and snack time! They are perfect with an espresso in a cafe...anywhere!
Since having them I have been on a quest to find the perfect recipe that didn't involve me being in the kitchen for hours, yet still savoring the taste of Lisbon. After reviewing 20 plus recipes, I found one that not only created a creamy filling and buttery shell, but also the charred marks that make them special. Do yourself a favor and commit to making these on your next weekend morning. Enjoy!
- 1 whole egg + 2 egg yolks
- 1/2 cup caster sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 1 cup cream
- 1 cup milk
- 2 teaspoons vanilla paste
- 2 sheets of puff pastry
- Whisk together the egg and egg yolks, sugar, cinnamon and cornstarch in a saucepan until combined. Gradually whisk in the cream and milk until smooth.
- Place the pan over medium heat and cook, stirring constantly until the mixture thickens and comes to a boil.
- Remove the saucepan from the heat and stir in the vanilla extract. Transfer the now-custard into a bowl to allow cooling. Cover the surface of the custard with cling film in order to prevent a skin forming.
- Preheat the oven to 425, lightly grease a mini muffin tray(24-hole if you have one) and place a pizza stone on the top rack(helps with browning the dough).
- Cut the puff pastry sheet in half and put one half on top of the other, then set aside for 5 minutes. Repeat for the other pastry sheet.
- Roll up the pastry tightly from the short end, and cut the pastry log into twelve 1 cm rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out the pastry until each disc is very thin and about 2 inches in diameter.
- Form the pastry rounds into the muffin tin, poke holes in the bottom of the dough, and then spoon the custard into pastry cases until they are filled to the top.
- Bake for 20 minutes, or until the pastry and custard are golden. After 20 minutes turn on the broiler and broil for 4-5 minutes until you see the top of the custard blackened in places.
- Leave the tarts in the tin for 5 minutes and then transfer to a wire rack to cool completely.
- Enjoy within 24 hours!
**Recipe adapted from World of Wanderlust