Pastel de Tentúgal (Portuguese Egg Custard Pastry)
A delicate Portuguese pastry layered with crispy phyllo and creamy egg custard filling, finished with a honey-cinnamon syrup. This traditional treat from Tentúgal is impressive yet straightforward to assemble.
- Total time
- 45 min
- Servings
- 8
- Calories
- 285
- Protein
- 5g
Ingredients
- 6 whole large eggs
- 250 ml whole milk
- 75 g granulated sugar
- 30 g cornstarch
- 15 g unsalted butter
- ½ tsp vanilla extract
- 12 sheets phyllo dough sheets
- 100 g unsalted butter, melted
- 50 g granulated sugar
- 1 tsp ground cinnamon
- 150 ml honey
- 100 ml water
- 50 g granulated sugar
- ½ tsp ground cinnamon
- 3 whole whole cloves
Instructions
- 1
Pour 250 ml of whole milk into a medium saucepan and set over medium heat. While the milk warms, crack 6 large eggs into a medium mixing bowl and whisk until the yolks and whites are fully combined, about 30 seconds.
- 2
In a small bowl, whisk together 75 g of granulated sugar and 30 g of cornstarch. Add this mixture to the eggs and whisk until completely smooth and pale — this prevents lumps in your custard.
- 3
Once the milk is steaming and small bubbles form around the edges (do not let it boil), slowly pour it into the egg mixture while whisking constantly. Keep whisking as you pour to temper the eggs gently — this prevents scrambling.
- 4
Pour the entire mixture back into the saucepan and set over medium heat. Whisk continuously, scraping the bottom and corners with a silicone spatula, until the custard thickens and reaches 160°F on an instant-read thermometer, about 5-7 minutes. The mixture should coat the back of a spoon.
- 5
Remove from heat, add 15 g of unsalted butter and 0.5 tsp of vanilla extract, and whisk until the butter melts completely. Transfer the custard to a shallow dish and press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, about 20 minutes.
- 6
Preheat your oven to 375°F (190°C). Line a 9-inch round cake pan with parchment paper, leaving extra paper hanging over the edges for easy removal later. Place the phyllo dough sheets on a clean work surface and cover them loosely with a barely damp kitchen towel — this prevents them from drying out while you work.
- 7
Melt 100 g of unsalted butter and have it ready in a small bowl with a pastry brush. Mix 50 g of granulated sugar with 1 tsp of ground cinnamon in a shallow dish.
- 8
Lay one phyllo sheet in the bottom of the prepared pan, letting it drape slightly over the edges. Brush it lightly but completely with melted butter using a pastry brush — use about 1 teaspoon per sheet. Sprinkle lightly with the cinnamon-sugar mixture.
- 9
Repeat this process with 5 more phyllo sheets, brushing butter and sprinkling cinnamon-sugar on each layer. You should now have 6 crispy phyllo layers as your base, building a sturdy foundation.
- 10
Spread the cooled custard filling evenly over the phyllo base, using an offset spatula to create a smooth, even layer about 0.75 inches thick.
- 11
Top with the remaining 6 phyllo sheets, brushing each one with melted butter and sprinkling with cinnamon-sugar, just as you did for the base. The top sheet should be buttered but finish with a final light brush so it browns beautifully.
- 12
Fold down the overhanging phyllo edges to create a neat border around the pastry. Place the pan in the preheated 375°F oven on the middle rack. Bake until the phyllo is deep golden brown and you hear a gentle crackling sound as it crisps, about 20-25 minutes. If the top is browning too quickly, tent it loosely with foil.
- 13
While the pastry bakes, prepare the honey syrup: combine 150 ml of honey, 100 ml of water, 50 g of granulated sugar, 0.5 tsp of ground cinnamon, and 3 whole cloves in a small saucepan. Set over medium heat and bring to a simmer, then reduce to low heat and let bubble gently for 8-10 minutes until slightly thickened. Remove from heat and discard the cloves. Cool the syrup to warm (not hot) before using.
- 14
Remove the pastel from the oven when golden and crispy. Immediately (while still hot) carefully pour about two-thirds of the warm honey syrup over the entire surface, letting it soak into the pastry and fill the edges. Reserve the remaining syrup for drizzling at serving time.
- 15
Let the pastry cool in the pan for 10 minutes — this allows the syrup to be fully absorbed and the layers to set slightly, making cutting cleaner. Using the parchment paper overhang, carefully lift the pastry onto a cutting board. Cut into 8 wedges using a serrated knife with a gentle sawing motion to avoid crushing the delicate phyllo.
- 16
Arrange wedges on serving plates and drizzle with the remaining honey syrup. Serve at room temperature or slightly warm — the crispy phyllo contrasts beautifully with the smooth custard center.
Tools you’ll need
- medium saucepan
- medium mixing bowl
- small bowl
- whisk
- silicone spatula
- instant-read thermometer
- shallow dish
- plastic wrap
- 9-inch round cake pan
- parchment paper
- kitchen towel
- pastry brush
- offset spatula
- small saucepan
- serrated knife
- cutting board
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