Portuguese Custard Tarts (Pasteis de Nata) Recipe
Portuguese Custard Tarts, also known as Pasteis de Nata, are a beloved traditional Portuguese pastry featuring a crispy, flaky puff pastry crust filled with a rich, creamy egg custard that is caramelized on top. These tarts are best enjoyed warm, boasting a perfect balance between a smooth, sweet custard and a buttery crust. This recipe uses homemade rough puff pastry to achieve the authentic texture and flavor, making it a delightful treat for any occasion.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 tarts 1x
- Category: Baking
- Method: Baking
- Cuisine: Portuguese
Ingredients
Scale
Pastry
- 420 g homemade rough puff pastry
Custard Filling
- ½ cup heavy cream (35% fat dairy cream, 118 ml)
- ½ cup granulated white sugar (115 g)
- 1 ¼ cup whole milk (300 ml, 3.5% milk fat)
- 2 egg yolks
- 4 teaspoons cornstarch (11 g)
- 1¼ teaspoon vanilla extract
Instructions
- Prepare the Pastry: Roll out the homemade rough puff pastry into a thin sheet. Cut the pastry into rounds or squares large enough to line your tart molds or muffin tin. Gently press the pastry into the molds ensuring an even layer with no tears.
- Make the Custard: In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat gently over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm but not boiling.
- Mix Cornstarch and Yolks: In a separate bowl, whisk the egg yolks and cornstarch until smooth and slightly thickened. Slowly pour a small amount of the warm milk mixture into the yolk mixture to temper the eggs, whisking continuously to avoid curdling.
- Combine and Cook Custard: Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly until the mixture thickens to a custard-like consistency, approximately 5-7 minutes. Remove from heat and stir in the vanilla extract.
- Fill the Tarts: Spoon the warm custard into the prepared pastry shells, filling each nearly to the top but without spilling over.
- Bake: Preheat the oven to 250°C (482°F) or as high as your oven will allow for a good caramelization. Bake the tarts for 12-15 minutes or until the pastry is golden and puffed, and the custard develops characteristic dark spots on top.
- Cool and Serve: Let the tarts cool in the molds for a few minutes before transferring to a wire rack to cool further. Serve warm or at room temperature for the best flavor.
Notes
- Using homemade rough puff pastry is essential for an authentic texture and flavor; store-bought pastry may result in a less flaky crust.
- High oven temperature is key to achieving the characteristic caramelized top of Portuguese custard tarts.
- Be careful when tempering the egg yolks to avoid cooking them prematurely, which can cause curdling.
- These tarts are best eaten fresh but can be stored in the refrigerator for up to 2 days and rewarmed before serving.
- For an extra touch, sprinkle a little cinnamon or powdered sugar on top before serving.
Keywords: Portuguese custard tarts, Pasteis de Nata, egg tart, puff pastry, traditional Portuguese dessert, homemade custard tart