Portuguese Custard Tarts
Experience the irresistible charm of Portuguese Custard Tarts, or Pastéis de Nata, a beloved treat from Portugal’s rich culinary heritage. With their golden, flaky puff pastry shells and creamy, vanilla-infused custard centers accented by a hint of cinnamon and zesty lemon, these tarts are a perfect balance of indulgence and elegance. This recipe captures the authenticity of these baked delights, combining simple ingredients like egg yolks, whole milk, and heavy cream to create a silky filling with caramelized tops reminiscent of crème brûlée. Ready in under an hour, these homemade tarts are perfect for impressing guests or savoring alongside a cup of espresso. Serve warm or at room temperature for a taste of Portugal that will transport your taste buds with every bite!
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Recipe Information
Ingredients
- 1 sheet Puff pastry
- 150 grams Granulated sugar
- 60 milliliters Water
- 25 grams All-purpose flour
- 250 milliliters Whole milk
- 50 milliliters Heavy cream
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 Cinnamon stick
- 1 strip Lemon zest
Instructions
Preheat your oven to 250°C (480°F) and grease a 12-cup muffin tin lightly with butter or cooking spray.
Roll the puff pastry sheet into a tight cylinder. Slice it into 12 even pieces, around 1 inch thick each.
Place each pastry slice into a muffin cup, cut-side up, then use your fingers to press and spread the pastry outward to line each cup evenly. Set aside.
In a small saucepan over medium heat, combine the granulated sugar and water. Heat until the sugar fully dissolves, then continue simmering for about 1-2 minutes until slightly thickened. Set aside to cool.
In another saucepan over low heat, whisk together the flour and a small splash of milk (from the 250 ml) to form a smooth paste. Gradually whisk in the remaining milk and the heavy cream, ensuring no lumps remain.
Add the cinnamon stick and lemon zest to the milk mixture, heating gently until it starts to thicken, about 5-7 minutes. Remove from the heat and discard the cinnamon stick and lemon zest.
In a separate bowl, whisk the egg yolks with the vanilla extract until smooth. Gradually add the cooled sugar syrup to the yolks, stirring constantly to avoid scrambling.
Slowly pour the egg yolk mixture into the warm milk mixture, whisking until smooth. Strain the custard through a fine-mesh sieve into a clean bowl or jug to remove any lumps.
Fill the prepared pastry cups with the custard mixture, leaving a slight gap at the top.
Bake for 15-20 minutes or until the custard is set and golden, with dark caramelized spots on top.
Allow the tarts to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 163.6 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 466 mg | 36% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 560 mg | 12% | |
*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.
