Pastéis de Nata: Authentic Portuguese Custard Tarts
Indulge in the delightful taste of Pastéis de Nata, the iconic Portuguese custard tarts that are sure to captivate your senses. Encased in a golden, flaky puff pastry shell, these tarts are filled with a rich custard cream that has a hint of lemon and warm cinnamon. Perfectly baked until the tops are caramelized and slightly charred, these sweet treats offer a beautiful contrast of textures—from the crisp pastry to the luscious filling. Enjoy them warm, dusted with powdered sugar and a sprinkle of cinnamon, making each bite an irresistible experience.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Puff pastry
14 ounces (Thawed if frozen, and rolled out)
Cornstarch
2 tablespoons (Dissolved in a small amount of milk)
Egg yolks
6 (Separately from egg whites)
Sugar
7 ounces (Granulated)
Milk
1 3/4 cups and 2 1/2 tablespoons (Measured out, including the 50 ml for cornstarch)
Lemon
1 (Zested)
Cinnamon stick
1 (Whole)
Cinnamon and powdered sugar
for dusting (To serve)
Instructions
1
Preheat your oven to 180°C (350°F). Grease a muffin pan with margarine and set aside.
2
On a lightly floured surface, roll out the puff pastry into a rectangle. Lightly dust the pastry with flour as needed. Using a round cutter, cut out circles approximately 4 centimeters (1 1/2 inches) in diameter.
3
Carefully place the pastry circles into the greased muffin cups, pressing down in the center and up the sides to form cups. Set aside while you prepare the filling.
4
In a small bowl, dissolve the cornstarch in 50 ml of milk and set aside.
5
In a saucepan, combine the remaining milk, lemon zest, cinnamon stick, dissolved cornstarch, and sugar. Heat over low heat, stirring occasionally. Once the mixture begins to boil, remove the lemon zest and cinnamon stick.
6
As soon as the mixture is hot, add the egg yolks one at a time, stirring constantly to avoid curdling. Return the pot to low heat and continue to stir until the mixture thickens and becomes creamy, about 3-4 minutes.
7
Remove from heat and carefully pour the custard filling into the prepared pastry cups, filling each just below the rim.
8
Bake in the preheated oven for about 30 minutes, until the tops are golden brown and slightly blistered.
9
Once done, remove from the oven and allow to cool in the pan for a few minutes before carefully unmolding the tarts. Let them cool completely on a wire rack.
10
Before serving, dust the tarts with powdered sugar and a sprinkle of cinnamon for an added touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Pastéis de Nata?
Pastéis de Nata are iconic Portuguese custard tarts consisting of a flaky puff pastry shell and a rich custard cream with hints of lemon and cinnamon.
What temperature should the oven be preheated to?
The oven should be preheated to 180°C or 350°F.
How much puff pastry is required for this recipe?
The recipe calls for 14 ounces of puff pastry.
How many egg yolks are needed for the filling?
You will need 6 egg yolks for the custard filling.
What is the total amount of milk used?
The total amount is 1 3/4 cups and 2 1/2 tablespoons of milk.
How is the cornstarch prepared for the recipe?
Two tablespoons of cornstarch should be dissolved in 50 ml of milk.
What aromatics are added to the milk mixture?
One lemon (zested) and one whole cinnamon stick are added for flavor.
How much sugar is required?
The recipe calls for 7 ounces of granulated sugar.
How should the muffin pan be prepared?
The muffin pan should be greased with margarine before use.
What is the recommended size for the pastry circles?
The circles should be approximately 4 centimeters or 1 1/2 inches in diameter.
When do I remove the lemon zest and cinnamon stick?
Remove them as soon as the milk and sugar mixture begins to boil.
What is the secret to adding egg yolks without curdling?
Add the yolks one at a time while stirring constantly to avoid curdling.
How long does the custard take to thicken?
The mixture should thicken and become creamy in about 3-4 minutes over low heat.
How full should I fill the pastry cups?
Pour the custard filling into each cup until it is just below the rim.
What is the total baking time for the tarts?
The tarts should be baked for about 30 minutes.
How can I tell when the tarts are finished baking?
The tarts are done when the tops are golden brown and slightly blistered or charred.
What should be done before serving the tarts?
Dust the tarts with powdered sugar and a sprinkle of cinnamon.
What is the texture of the tart shell?
The shell is described as a golden, flaky puff pastry.
Should these tarts be served warm or cold?
These sweet treats are best enjoyed warm.
How should the tarts be cooled after baking?
Allow them to cool in the pan for a few minutes before moving them to a wire rack to cool completely.
What kind of surface is best for rolling the pastry?
A lightly floured surface should be used to roll out the puff pastry.
Does the recipe use whole eggs?
No, the recipe specifically requires only the egg yolks.
What type of sugar should I use?
The recipe calls for granulated sugar.
What shape is the puff pastry rolled into?
The puff pastry should be rolled out into a rectangle.
How do I form the pastry cups?
Place the circles in the muffin cups, pressing down in the center and up the sides.
Can I use frozen puff pastry?
Yes, but it must be thawed before rolling it out.
What heat setting is used to boil the milk?
The milk and sugar mixture should be heated over low heat.
Is the lemon zest chopped or whole?
The recipe calls for lemon zest which is removed after the mixture boils.
What creates the caramelized look on top of the tarts?
The high oven temperature causes the sugar in the custard to blister and caramelize.
What are the primary flavors in the custard?
The custard is flavored with a hint of lemon and warm cinnamon.