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.

Prep Time 1

Cook Time 25

Total Time 1 25

Servings Tarts

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