CategoryDesserts
Pastéis de Nata, or Portuguese Custard Tarts, are iconic pastries with a crispy, flaky puff pastry shell and a creamy, caramelized custard filling. Traditionally served warm with a dusting of cinnamon and powdered sugar, these delicious treats are a must-try for any pastry lover. Perfect with a cup of espresso, they capture the authentic flavors of Lisbon in every bite.
(Makes 12 Tarts)
For the Pastry
1 sheet of store-bought puff pastry (or homemade)
Flour (for dusting the work surface)
For the Custard Filling
1 cup (240ml) whole milk
½ cup (120ml) heavy cream
¾ cup (150g) granulated sugar
3 tbsp (25g) all-purpose flour
½ cup (120ml) water
1 cinnamon stick
1 strip lemon peel
4 large egg yolks
1 tsp vanilla extract
For Garnish
Powdered sugar (for dusting)
Ground cinnamon (for dusting)
Prepare the Pastry Shells
1
- Preheat the Oven:
- Set the oven to 475°F (245°C) and place a baking rack in the top third of the oven.
- Roll Out the Pastry:
- Lightly flour a work surface and roll out the puff pastry into a rectangle.
- Roll it into a log shape, then slice into 12 even pieces.
- Press into Muffin Tin:
- Place each pastry slice into a 12-cup muffin tin and press it into the bottom and sides to form a cup.
- Chill in the refrigerator while making the custard.
Make the Custard
2
- Heat the Milk and Cream:
- In a medium saucepan, whisk together milk, cream, flour, and half of the sugar over medium heat.
- Add the cinnamon stick and lemon peel and cook until it thickens slightly (about 3-4 minutes).
- Remove from heat and discard the cinnamon and lemon peel.
- Make the Sugar Syrup:
- In a small saucepan, combine remaining sugar and water over medium heat.
- Bring to a simmer and cook until the mixture reaches 220°F (104°C) (about 5 minutes).
- Combine and Whisk:
- Slowly whisk the sugar syrup into the milk mixture.
- In a small bowl, whisk egg yolks and vanilla, then slowly mix them into the warm custard.
- Strain the custard through a fine mesh sieve for extra smoothness.
Fill and Bake
3
- Pour the Custard:
- Divide the custard evenly among the chilled pastry shells.
- Bake Until Caramelized:
- Bake for 12-15 minutes, or until the custard is bubbling and the tops are caramelized.
- The edges should be golden brown and crispy.
- Cool Slightly:
- Allow the tarts to cool in the muffin tin for 5 minutes before transferring them to a wire rack.
Serve and Garnish
4
- Dust with Powdered Sugar and Cinnamon.
- Serve Warm for the Best Texture.
- Pair with Espresso or Strong Coffee for an authentic experience.
Ingredients
(Makes 12 Tarts)
For the Pastry
1 sheet of store-bought puff pastry (or homemade)
Flour (for dusting the work surface)
For the Custard Filling
1 cup (240ml) whole milk
½ cup (120ml) heavy cream
¾ cup (150g) granulated sugar
3 tbsp (25g) all-purpose flour
½ cup (120ml) water
1 cinnamon stick
1 strip lemon peel
4 large egg yolks
1 tsp vanilla extract
For Garnish
Powdered sugar (for dusting)
Ground cinnamon (for dusting)
Directions
Prepare the Pastry Shells
1
- Preheat the Oven:
- Set the oven to 475°F (245°C) and place a baking rack in the top third of the oven.
- Roll Out the Pastry:
- Lightly flour a work surface and roll out the puff pastry into a rectangle.
- Roll it into a log shape, then slice into 12 even pieces.
- Press into Muffin Tin:
- Place each pastry slice into a 12-cup muffin tin and press it into the bottom and sides to form a cup.
- Chill in the refrigerator while making the custard.
Make the Custard
2
- Heat the Milk and Cream:
- In a medium saucepan, whisk together milk, cream, flour, and half of the sugar over medium heat.
- Add the cinnamon stick and lemon peel and cook until it thickens slightly (about 3-4 minutes).
- Remove from heat and discard the cinnamon and lemon peel.
- Make the Sugar Syrup:
- In a small saucepan, combine remaining sugar and water over medium heat.
- Bring to a simmer and cook until the mixture reaches 220°F (104°C) (about 5 minutes).
- Combine and Whisk:
- Slowly whisk the sugar syrup into the milk mixture.
- In a small bowl, whisk egg yolks and vanilla, then slowly mix them into the warm custard.
- Strain the custard through a fine mesh sieve for extra smoothness.
Fill and Bake
3
- Pour the Custard:
- Divide the custard evenly among the chilled pastry shells.
- Bake Until Caramelized:
- Bake for 12-15 minutes, or until the custard is bubbling and the tops are caramelized.
- The edges should be golden brown and crispy.
- Cool Slightly:
- Allow the tarts to cool in the muffin tin for 5 minutes before transferring them to a wire rack.
Serve and Garnish
4
- Dust with Powdered Sugar and Cinnamon.
- Serve Warm for the Best Texture.
- Pair with Espresso or Strong Coffee for an authentic experience.
Notes
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