Pastel de Nata (Portuguese Custard Tart)

The taste of caramelized sugar perfectly complements the contrasting flavors and textures of this traditional dessert. Best part about Pastéis de Nata – they are actually very easily prepared at home with store-bought puff pastry and an easy-to-make custard of milk and eggs.

Enjoy this simple Pastéis de Nata recipe.

For the crust:

• 1 sheet of puff pastry

For the cream:

• 50 g flour
• 250 g sugar
• 350 ml milk
• 85 ml water
• 6 egg yolks
• 5 ml vanilla extract or essence
• 1 cinnamon stick
• zest of a lemon

Extra:

• oil for greasing the cups/tray
• cinnamon/powdered sugar for decorating

Instructions

• Put the water, sugar, lemon zest, cinnamon, and vanilla into a saucepan and bring to the boil. Let it boil until it reaches the consistency of syrup and the sugar has completely melted.
• Mix the flour, milk, and salt well in a second saucepan. Cook over low heat, stirring continuously for 5 minutes or until very well blended and a thick cream begins to form.
• Let both mixtures cool for 10 min.
• Remove the cinnamon stick and mix the cream and the syrup together. Add the egg yolks, one at a time, and mix well until you get a fine golden custard.
• Cut out circles from the puff pastry sheet using either a glass or a special cutter.
• Grease the muffin tray or cups well with oil and place each circle of dough into a cup, pressing with your fingers to spread and thin it.
• Fill each cup, leaving about one third empty so that the filling can expand.
• Bake for 20-25 minutes at 230 °C/445 °F. You will know the tarts are done when they become firm and have brown spots on the surface.
• Allow to cool for 10-15 minutes before removing them from the tray/cups and use a spoon or spatula to gently detach the edges if stuck.
• You can also sprinkle powdered sugar or cinnamon on top. Enjoy warm or store at room temperature for 1-2 days.