Description
Pastel de Nata, also known as Portuguese Custard Tarts, are delightful flaky pastries filled with a creamy, cinnamon-scented egg custard. Originating from Lisbon, these tarts feature a crisp puff pastry shell enveloping a rich, silky custard that is caramelized on top with a quick blast in a hot oven. This recipe provides a simple way to create these iconic tarts at home with easily accessible ingredients.
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
For Serving (Optional)
- Ground cinnamon for dusting
- Powdered sugar for dusting
Instructions
- Prepare the Puff Pastry: Lightly dust a clean surface with flour. Roll out the thawed puff pastry sheet slightly to even out any folds or creases. Cut the pastry into circles large enough to fit into a standard muffin or tart tin, gently pressing the pastry into each cavity to form the tart shells. Chill the shells in the refrigerator while preparing the custard.
- Make the Custard Base: In a medium saucepan, whisk together the sugar and flour to combine. Slowly pour in the milk while whisking to avoid lumps. Add the cinnamon stick and the lemon peel. Place over medium heat and cook, stirring constantly until the mixture thickens to a creamy, pudding-like consistency. Remove from heat and discard the cinnamon stick and lemon peel.
- Incorporate Egg Yolks: Slightly beat the egg yolks in a separate bowl. Temper the yolks by gradually adding a small amount of the warm milk mixture to them while whisking. Then slowly pour the tempered yolks back into the saucepan with the rest of the custard mixture, stirring well to combine thoroughly.
- Assemble the Tarts: Preheat the oven to a high temperature of 475°F (245°C). Pour the custard filling carefully into the prepared puff pastry shells, filling almost to the top.
- Bake the Tarts: Place the tart tin in the preheated oven and bake for 12-15 minutes or until the custard is set and the tops develop dark caramelized spots, characteristic of Pastel de Nata. The pastry should be golden and crispy.
- Cool and Serve: Remove the tarts from the oven and let them cool in the tin for several minutes. Transfer to a wire rack to cool slightly. Dust with ground cinnamon and powdered sugar if desired before serving warm or at room temperature.
Notes
- Use a vegetable peeler to remove just the outer peel of the lemon to avoid any bitter white pith.
- High oven temperature is crucial to get the signature caramelized spots on the custard.
- Chilling the pastry shells before filling helps maintain their shape during baking.
- Serve the tarts fresh out of the oven or at room temperature for best texture and flavor.
- Storage: keep leftovers refrigerated and consume within 2 days for optimal freshness, reheating briefly before serving.
Keywords: Pastel de Nata, Portuguese custard tarts, puff pastry dessert, egg custard tart, traditional Portuguese pastry