Portuguese Custard Tarts, or Pastéis de Nata, stand as a quintessential delight in Portugal’s rich culinary landscape. They have been captivating taste buds with their flaky crusts and creamy custard filling for ages. Originating from the Jerónimos Monastery in Lisbon. This iconic pastry has become a beloved treat enjoyed not only across Portugal but also around the world.
At the heart of these delectable tarts lies a harmonious blend of simplicity and sophistication. The pastry crust of layers of buttery puff pastry, offers a crisp yet tender texture that crumbles with each bite. The custard filling is a luscious combination of creamy egg yolks, sugar, milk and a hint of vanilla. These simple ingredients provide a rich and velvety sweetness that melts in the mouth.
The secret to the irresistible allure of Portuguese Custard Tarts lies in their preparation. Skilled artisans meticulously craft each tart by hand, ensuring that every element exudes excellence. Everything from the perfectly rolled pastry to the precisely caramelized custard. The tarts are baked at high temperatures, allowing the custard to caramelize and develop its signature golden brown colour. Despite the temperature, the pastry achieves a tantalizing flakiness.
Beyond their exquisite taste, Portuguese Custard Tarts hold a special place in the hearts of locals and visitors alike, serving as a cultural emblem of Portugal’s culinary heritage. Serve as a breakfast/brunch pastry with a cup of coffee or as a decadent dessert paired with a glass of port wine. These tarts offer a delightful culinary journey from the bustling streets of Lisbon or the charming cafes of Porto.
As these delectable treats continue to gain global acclaim, Portuguese Custard Tarts remain a testament to the artistry and tradition that define Portugal’s gastronomic identity. With each bite, one can savour the centuries of history and passion. A passion that have made these tarts an enduring symbol of Portugal.
Portuguese Custard Tarts
Portuguese Custard Tarts, or Pastéis de Nata, boast flaky puff pastry shells filled with a creamy custard, offering a delectable balance of sweetness and richness in every bite.
Print
Facebook
Pinterest
Twitter
Add to CollectionServings: 12 Tarts
Calories: 319kcal
Ingredients
For the pastry:
- 2 sheets puff pastry shop brought/thawed
- 1/2 tbsp all purpose flour for dusting
For the custard filling:
- 2 cups whole milk
- 1 stick cinnamon
- 1 tsp vanilla extract
- 6 large egg yolks free range
- 1/2 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 large lemon zest only/optional
Instructions
- Preheat your oven to 425°F/220°C/Gas Mark 7. Grease a 12-cup muffin tin or line it with parchment paper.
- On a lightly floured surface, roll out the puff pastry sheets until they are slightly thinner. Cut each sheet into 6 equal squares.1/2 tbsp all purpose flour, 2 sheets puff pastry
- Press each square of pastry into the muffin tin, making sure to cover the bottom and sides evenly. Prick the bottom of each pastry shell with a fork to prevent air bubbles from forming during baking. Place the muffin tin in the refrigerator while you prepare the custard filling.
- In a saucepan, heat the milk and cinnamon stick over medium heat until it reaches a gentle simmer. Remove from heat and stir in the vanilla extract. Allow the mixture to cool slightly.2 cups whole milk, 1 stick cinnamon, 1 tsp vanilla extract
- In a separate bowl, whisk together the egg yolks, granulated sugar, and flour until smooth and well combined. Gradually pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling. If desired, stir in the lemon zest for added flavour.6 large egg yolks, 1/2 cup granulated sugar, 2 tbsp all-purpose flour, 1 large lemon
- Return the custard mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Remove the cinnamon stick and discard.
- Remove the muffin tin from the refrigerator and evenly distribute the custard among the pastry shells, filling them about three-quarters full.
- Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the custard is set but still slightly wobbly in the centre.
- Allow the Portuguese Custard Tarts to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Dust with confectioners’ sugar before serving, if desired.
- Serve the tarts warm or at room temperature, and enjoy the creamy, caramelized goodness of these iconic Portuguese treats!
Nutrition
Calories: 319kcal | Carbohydrates: 31g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 97mg | Sodium: 122mg | Potassium: 111mg | Fiber: 1g | Sugar: 11g | Vitamin A: 192IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg
