Pasteis De Nata Custard Tarts
Golden, flaky, and irresistibly creamy, these Pasteis de Nata Custard Tarts are a timeless Portuguese dessert that will transport your taste buds straight to Lisbon. Featuring a buttery puff pastry shell cradling a luscious, velvety custard infused with hints of vanilla, lemon, and optional cinnamon, these tarts are beautifully caramelized on top for an authentic touch. Perfect for dessert lovers everywhere, this recipe is surprisingly achievable with simple pantry staples like milk, egg yolks, sugar, and cream. Serve them warm or at room temperature, optionally dusted with powdered sugar and cinnamon, for a stunning treat that pairs beautifully with a cup of espresso or tea. Discover the rich flavor and texture of these iconic Portuguese custard tarts in just 40 minutes—ideal for any occasion or indulgent craving.
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Recipe Information
Ingredients
- 1 sheet (store-bought or homemade) puff pastry
- 250 ml whole milk
- 125 ml heavy cream
- 150 g granulated sugar
- 20 g all-purpose flour
- 10 g cornstarch
- 1 strip (avoid the white pith) lemon peel
- 1 (optional) cinnamon stick
- 1 tsp vanilla extract
- 6 large egg yolks
- (optional, for topping) powdered sugar
- (optional, for topping) ground cinnamon
Instructions
Preheat your oven to 250°C (482°F) and grease a 12-cup muffin tin with nonstick spray or butter.
Roll out the puff pastry sheet on a lightly floured surface. Roll it into a tight log starting from the shorter side of the sheet, then cut the log into 12 equal slices.
Take each slice and press it flat into one of the muffin cups, working it up the sides to form a pastry shell. Chill the muffin tin in the refrigerator while you prepare the custard.
In a medium saucepan, whisk together the whole milk, heavy cream, sugar, flour, cornstarch, lemon peel, and cinnamon stick (if using). Heat over medium heat, whisking continuously, until the mixture thickens and comes to a light boil. Remove from heat immediately.
Discard the lemon peel and cinnamon stick, and stir in the vanilla extract. Allow the mixture to cool slightly, then whisk in the egg yolks until the custard is smooth and uniform.
Remove the muffin tin from the fridge and evenly distribute the custard among the 12 pastry shells, filling almost to the top.
Bake in the preheated oven for 15-20 minutes, or until the custard is golden-brown with some caramelized spots and the pastry is crisp and flaky.
Let the tarts cool in the tin for about 5 minutes, then carefully transfer them to a wire rack to cool slightly further. Serve warm or at room temperature.
Optionally, dust the tops with powdered sugar and a pinch of ground cinnamon before serving.
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1263 mg | 421% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 313.9 g | 114% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 261.6 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 535 mg | 41% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
