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Pastel de Nata Recipe (Portuguese Custard Tarts) Recipe

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★★★★★

4.5 from 104 reviews

Pastel de Nata, the iconic Portuguese custard tart, features a flaky puff pastry shell filled with a rich, creamy custard infused with cinnamon and lemon zest. Perfectly caramelized on top, these tarts are a delightful treat enjoyed warm or at room temperature, dusted with a light sprinkle of cinnamon and powdered sugar.

Ingredients

Scale

Pastry

  • 1 sheet frozen puff pastry, thawed
  • Flour for dusting

Custard Filling

  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (40g) all-purpose flour
  • 1 1/4 cups (300ml) whole milk
  • 1 cinnamon stick
  • Peel from 1 lemon (use a vegetable peeler to avoid the bitter white pith)
  • 6 large egg yolks

Serving

  • Ground cinnamon for dusting (optional)
  • Powdered sugar for dusting (optional)

Instructions

  1. Prepare the Pastry: Lightly dust your work surface with flour and roll out the thawed puff pastry sheet to smooth any creases. Cut the pastry into rounds slightly larger than your tart tins or muffin molds and gently press them into the molds, ensuring an even lining without tearing.
  2. Make the Custard Mixture: In a medium saucepan, whisk together the granulated sugar and all-purpose flour until combined. Gradually whisk in the whole milk to create a smooth mixture. Add the cinnamon stick and lemon peel to infuse flavor as you heat the mixture over medium heat, stirring constantly.
  3. Cook the Custard Base: Continue to cook the milk mixture until it thickens and just begins to bubble, ensuring it does not scorch. Remove from heat and discard the cinnamon stick and lemon peel.
  4. Temper the Egg Yolks: In a separate bowl, lightly beat the egg yolks. Slowly pour a small amount of the hot milk mixture into the yolks while whisking vigorously to temper them and avoid scrambling. Then, add the tempered yolks back into the saucepan with the remaining milk mixture, stirring continually over low heat until the custard is smooth and creamy. Remove from heat once thickened.
  5. Fill the Pastry Shells: Pour the custard filling evenly into the prepared puff pastry-lined tart molds, filling almost to the top but leaving a little room to allow for slight bubbling during baking.
  6. Bake the Tarts: Preheat your oven to 475°F (245°C). Place the filled tart tins on a baking tray and bake for 12-15 minutes. Keep a close eye on them; the custard should develop dark, caramelized spots on top, and the pastry will be crisp and golden.
  7. Cool and Serve: Remove the tarts from the oven and let them cool in the molds for a few minutes before transferring to a wire rack. Dust with ground cinnamon and powdered sugar if desired, and serve warm or at room temperature.

Notes

  • Using a vegetable peeler to remove the lemon peel prevents bitterness from the white pith.
  • Ensure the puff pastry is thoroughly thawed for easier handling and better texture.
  • Watch the custard closely while baking to achieve the characteristic caramelized top without burning.
  • These tarts are best eaten fresh but can be stored in the refrigerator for up to 2 days; reheat briefly before serving.

Keywords: Pastel de Nata, Portuguese custard tarts, puff pastry tarts, cinnamon custard tart, Portuguese dessert

Find it online: https://mjrecipe.com/pastel-de-nata-recipe-portuguese-custard-tarts-recipe/