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Portuguese Custard Tarts Recipe

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3.8 from 87 reviews

Portuguese Custard Tarts, also known as Pastéis de Nata, are a classic Portuguese dessert featuring flaky puff pastry shells filled with a creamy, cinnamon- and lemon-infused egg custard. Baked until the tops are beautifully blistered and caramelized, these tarts offer a delightful combination of crispy texture and smooth, rich filling, perfect for a sweet treat or special occasion.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 tarts

Ingredients

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
  • Ground cinnamon and powdered sugar for dusting (optional)

Instructions

  1. Prepare the pastry: Roll out the thawed puff pastry sheet on a lightly floured surface into a thin rectangle. Roll it up tightly from one short end to the other like a jelly roll, then slice into 12 equal pieces.
  2. Shape the tart shells: Place each rolled pastry piece cut-side down into muffin tin cups. Using your thumbs, press and stretch the dough evenly to cover the base and sides of each cup.
  3. Make the custard base: In a saucepan, whisk together the sugar, flour, and a small portion of milk to form a smooth paste. Add the remaining milk along with the cinnamon stick and lemon peel. Cook over medium heat, whisking constantly until the mixture simmers and thickens.
  4. Infuse flavors: Remove the saucepan from heat and allow the milk mixture to steep with the cinnamon stick and lemon peel for 10 minutes to deepen the flavors.
  5. Combine custard ingredients: Whisk the egg yolks in a separate bowl. Remove the lemon peel and cinnamon stick from the milk mixture, then gradually whisk the warm milk mixture into the egg yolks to avoid curdling.
  6. Strain and cool custard: Strain the combined custard through a fine mesh sieve to ensure smoothness and let it cool slightly before filling the pastry shells.
  7. Preheat the oven: Preheat your oven to 500°F (260°C) or as high as it can safely go for the best caramelization.
  8. Fill and bake: Pour the custard filling into each pastry cup about three-quarters full. Bake the tarts for 12 to 15 minutes, until the custard puffs up and the tops blister and turn golden brown with characteristic blackened spots.
  9. Cool and serve: Allow the tarts to cool in the tin for 5 minutes before transferring them to a wire rack. Optionally, dust with ground cinnamon and powdered sugar before serving.

Notes

  • Use frozen puff pastry that is well-thawed for best results when shaping tart shells.
  • The lemon peel should be free of white pith to prevent bitterness in the custard.
  • High oven temperatures help achieve the classic blistered, slightly charred top traditional to Portuguese custard tarts.
  • Adjust baking time based on your oven to avoid burning while ensuring a creamy custard inside and a crisp pastry outside.
  • Serve warm or at room temperature for the best flavor and texture.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Portuguese

Find it online: https://yourdailycook.com/portuguese-custard-tarts-recipe/