The Portuguese egg tart, or Pastel de Nata, is a pastry that has become ubiquitous in many parts of the world. Its creamy and slightly sweet filling, encased in flaky pastry, makes it a beloved treat for many.

However, there are some misconceptions about this delectable dessert that needs to be addressed.

Firstly, Portuguese egg tarts are not egg tarts with grapes or raisins added to them. The name itself, Pastel de Nata, literally translates to "cream pastry," and the filling is made of a mixture of cream, egg yolks, sugar, and flour.

The small purple circle that is sometimes visible on the surface of the tart is not a grape or raisin, but rather a sign that the pastry has been properly caramelized.

The history of the Portuguese egg tart dates back to the 18th century when monks from the Jerónimos Monastery in Lisbon, Portugal, began selling them to the public.

The original recipe was kept a secret for many years until the monastery was closed in the 1820s, and the recipe was sold to a local sugar refinery, which then opened a pastry shop called Fábrica de Pastéis de Belém (Belém Pastry Factory) in 1837. The shop is still in operation today and is the most famous place to buy Portuguese egg tarts.

While the recipe for Portuguese egg tarts may seem complicated, it is actually quite simple to make at home. Here is a recipe that yields 12 tarts:

Ingredients:

1 sheet of frozen puff pastry, thawed

1 cup heavy cream

1 cup whole milk

3/4 cup granulated sugar

1/4 cup all-purpose flour

6 large egg yolks

1 tsp vanilla extract

Powdered sugar, for dusting

Instructions:

1. Preheat the oven to 450°F.

2. On a lightly floured surface, roll out the puff pastry to about 1/8 inch thick.

3. Cut the pastry into 12 circles using a 4-inch cookie cutter or a glass.

4. Press the pastry circles into a muffin tin, making sure to press the pastry up the sides of each cup.

5. In a medium saucepan, heat the cream, milk, and sugar over medium heat until the sugar has dissolved.

6. In a separate bowl, whisk together the flour and egg yolks until smooth.

7. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.

8. Pour the custard mixture through a fine-mesh sieve into a large measuring cup or bowl.

9. Stir in the vanilla extract.

10. Pour the custard into the prepared pastry shells, filling each one about 3/4 full.

11. Bake for 15-20 minutes, or until the edges of the pastry are golden brown and the custard is set.

12. Let the tarts cool in the muffin tin for a few minutes before removing them.

13. Dust the tarts with powdered sugar before serving.

Portuguese egg tarts are a delicious pastry with a rich history. While they may seem difficult to make, they can be easily recreated at home with a few simple ingredients. Whether enjoyed as a dessert or a midday snack, these tarts are sure to satisfy your sweet tooth.