Portuguese Custard Tarts (Pastéis de Nata)

Name: Portuguese Custard Tarts (Pastéis de Nata)
Prep time: 25 min
Cook time: 15 min
Total time: 70 min
Yield: 12 tarts
Cuisine: Portuguese
Ingredients: 1 cup heavy cream; 1 cup whole milk; 1 cup sugar; 3 egg yolks; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1 strip lemon peel; 500 grams puff pastry (store-bought or homemade)

70 min 12 tarts Medium

All Recipes

Delight in the creamy, caramelized flavour of these Portuguese custard tarts, known as Pastéis de Nata, a treat that brings a taste of Lisbon to your kitchen.

Prep

25 min

Cook

15 min

Total

70 min

Servings

Difficulty

Medium

Pastéis de Nata are renowned Portuguese custard tarts that originated in the 19th century. These delightful pastries feature a creamy custard filling nestled in a crisp, flaky puff pastry shell, with a caramelized top that adds a burst of flavour. Bakers and food enthusiasts alike appreciate the balance these tarts strike between the rich, smooth custard and the light, airy pastry. Whether enjoyed as a dessert or an afternoon treat, Pastéis de Nata offer a glimpse into the culinary traditions of Portugal, making every bite a small celebration.

Ingredients

Servings

Custard Filling

Pastry Shell

Instructions

Prepare the custard

In a saucepan, combine heavy cream, milk, sugar, flour, and lemon peel. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat, discard the lemon peel, and let it cool slightly.

Pro tip: Stir continuously to prevent lumps from forming.

Blend the yolks

In a separate bowl, whisk the egg yolks and vanilla extract together. Gradually whisk the cooled milk mixture into the yolks until smooth.

Chill the custard

Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill for 30 minutes.

Pro tip: Chilling the custard helps it set and makes it easier to handle.

Roll the pastry

Preheat the oven to 475°F (245°C). Roll out the puff pastry on a floured surface to a thickness of about 0.5 cm. Cut into 10 cm (4-inch) circles.

Pro tip: Keep the pastry cold for best results.

Shape the tarts

Press the pastry circles into a 12-cup muffin tin, ensuring the pastry extends slightly above the edges. Chill again if necessary.

Pro tip: Chilling the pastry helps maintain its shape while baking.

Fill and bake

Fill each pastry shell with the cooled custard mixture, about two-thirds full. Bake in the preheated oven for 15 minutes or until the custard is set and the tops are caramelized.

Pro tip: Rotate the tin halfway through baking for even browning.

Cool and serve

Let the tarts cool in the tin for a few minutes before removing them gently. Serve warm or at room temperature.

Pro tip: Use a small offset spatula to help lift the tarts out without breaking.

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Tips & Tricks

<ul><li>Use store-bought puff pastry for convenience without compromising taste.</li><li>Ensure the pastry is chilled before baking for a crispier shell.</li><li>Bake at a high temperature to achieve a signature caramelized top.</li><li>Allow tarts to cool slightly before removing from the tin to prevent breaking.</li></ul>

Serving Suggestions

Serve your Pastéis de Nata slightly warm, perhaps with a sprinkle of cinnamon or a dusting of icing sugar. These tarts are often enjoyed with a strong espresso, making them a perfect mid-morning or afternoon indulgence. You can make these tarts ahead of time and store them in an airtight container for up to 2 days. Reheat them briefly in the oven to refresh their crispiness before serving.