Pastéis de Nata (Portuguese Custard Tarts)
These Portuguese custard tarts are wonderfully delicious!
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 1 1/3 cups granulated sugar
- 1/3 cup water
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- peel of 1 lemon (cut in thin strips)
- 1 sheet puff pastry
- Ground cinnamon for dusting (optional)
- Preheat the oven to 550°F (290°C), and lightly grease a 12-cup muffin tin.
- Bring the sugar, water, vanilla extract, lemon peel, and cinnamon stick to a boil in a medium, heavy-based saucepan. Cook without stirring until it reaches 220°F (100°C), then remove the cinnamon stick and take the pan off the heat.
- Meanwhile, in a separate saucepan, whisk the milk, flour, and salt until well blended. Whisk constantly and cook over medium heat until thickened, about 5 minutes. Remove it from the heat and let cool for 10 minutes.
- Once the milk mixture has cooled, whisk in the egg yolks, then add the sugar syrup and mix until everything is well combined. Pour through a sieve into a measuring cup to remove any lumps.
- Cut the puff pastry sheet into two pieces and place them on top of each other. Tightly roll the sheets into a log from the short side, then cut it into 12 evenly sized pieces.
- Place one piece of pastry in each of the 12 wells of the muffin tin. Dip your thumb in cold water, then use your thumb to press the pastry against the sides to form a cup. Make sure the pastry comes slightly above the edge of each well.
- Fill each pastry cup 3/4 of the way with custard.
- Bake at 550°F (290°C) for 10-12 minutes. The tarts are done when the custard starts to caramelize and blister, and the pastry turns golden brown.
- Dust with powdered sugar and cinnamon if desired, and serve warm. Enjoy!
The famous pastéis de nata come from a small monastery outside of Lisbon, but this recipe gets you as close to the authentic original as possible. Components 1/3 cup all-purpose flour 1/4 teaspoon salt 1 1/2 cups whole milk 1 1/3 cups granulated sugar 1/3 cup water 6 large egg yolks 1 teaspoon vanilla extract 1 cinnamon stick peel of 1 lemon (cut in thin strips) 1 sheet puff pastry Ground cinnamon for dusting (optional) Method Preheat the oven to 550°F (290°C), and lightly grease a 12-cup muffin tin. Bring the sugar, water, vanilla extract, lemon peel, and cinnamon stick to a boil in a medium, heavy-based saucepan.
Cook without stirring until it reaches 220°F (100°C), then remove the cinnamon stick and take the pan off the heat. Meanwhile, in a separate saucepan, whisk the milk, flour, and salt until well blended.
Whisk constantly and cook over medium heat until thickened, about 5 minutes. Remove it from the heat and let cool for 10 minutes. Once the milk mixture has cooled, whisk in the egg yolks, then add the sugar syrup and mix until everything is well combined.
Pour through a sieve into a measuring cup to remove any lumps. Cut the puff pastry sheet into two pieces and place them on top of each other.
Tightly roll the sheets into a log from the short side, then cut it into 12 evenly sized pieces. Place one piece of pastry in each of the 12 wells of the muffin tin.
Dip your thumb in cold water, then use your thumb to press the pastry against the sides to form a cup. Make sure the pastry comes slightly above the edge of each well. Fill each pastry cup 3/4 of the way with custard.
The tarts are done when the custard starts to caramelize and blister, and the pastry turns golden brown. Dust with powdered sugar and cinnamon if desired, and serve warm.
