Description
Experience the irresistible creaminess and flaky perfection of authentic Portuguese Custard Tarts, also known as Pastéis de Nata. These delightful pastries, with their crisp puff pastry shells and silky, caramelized custard filling, offer a taste of Portugal’s rich baking heritage.
Ingredients
Scale
- 1 sheet (about 250 g) puff pastry, thawed if frozen
- 1 cup (240 ml) whole milk
- 1 tablespoon (8 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ⅓ cup (80 ml) water
- 1 cinnamon stick
- 1 strip lemon peel (optional)
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- A pinch of salt
- Ground cinnamon (for topping, optional)
- Powdered sugar (for topping, optional)
Instructions
- Prepare the pastry: Lightly flour a surface and roll out the puff pastry sheet into a rectangle. Starting from one long edge, roll the pastry tightly into a log. Cut into 12 even slices. Place each slice cut-side down into a greased muffin tin. Using your thumbs, gently press and shape each piece into a thin, even layer up the sides to form a pastry shell. Chill in the refrigerator while preparing the custard.
- Make the sugar syrup: In a small saucepan, combine the sugar, water, cinnamon stick, and lemon peel. Bring to a boil over medium heat and cook without stirring for about 3–4 minutes, until the syrup reaches about 220°F (105°C) or slightly thickens. Remove from heat and set aside.
- Prepare the milk mixture: In another saucepan, whisk flour with about 2 tablespoons of milk until smooth. Gradually add the remaining milk and whisk until combined. Cook over medium heat, whisking constantly, until the mixture thickens slightly — about 2–3 minutes. Remove from heat and let cool slightly.
- Combine the custard: Remove the cinnamon stick and lemon peel from the sugar syrup. Slowly pour the syrup into the milk mixture while whisking. In a separate bowl, lightly whisk the egg yolks, then gradually add them to the warm mixture, whisking until smooth. Stir in vanilla extract and salt. Strain the custard through a fine sieve to remove any lumps for an ultra-smooth texture.
- Preheat and fill: Preheat your oven to 475°F (245°C). Fill each chilled pastry shell with custard, leaving a little room at the top.
- Bake until golden and caramelized: Bake for 12–15 minutes or until the tops are bubbling and caramelized, and the pastry edges are deep golden brown. Watch closely during the last few minutes — the custard should form dark spots but not burn.
- Cool and serve: Let the tarts cool in the pan for 5 minutes, then transfer to a cooling rack. Serve warm, dusted with powdered sugar and a sprinkle of cinnamon.
Notes
- Use a very hot oven for crisp pastry and caramelized tops.
- Chill pastry before baking to prevent shrinkage.
- Strain the custard for a perfectly smooth texture.
- Use metal muffin tins for best results — they conduct heat evenly.
- Serve warm for the most authentic flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Pastry
- Method: Baked
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 tart
- Calories: 210
- Sugar: 15 g
- Sodium: N/A
- Fat: 10 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: N/A