Portuguese Custard Tarts Pasteis De Nata
Indulge in the golden, flaky perfection of Portuguese Custard Tarts, or Pasteis de Nata, a beloved treat from Portugal that is equal parts crispy and creamy. These delicate pastries feature buttery puff pastry shells filled with a luscious custard made from a rich blend of egg yolks, whole milk, heavy cream, sugar, and infused with hints of cinnamon and fresh lemon peel for an aromatic twist. After baking at high heat, the custard develops a signature caramelized surface while the pastry turns irresistibly crisp. Perfect served warm or at room temperature, these tarts are an impressive dessert or snack with a gourmet flair. With a prep time of just 30 minutes and yielding a dozen tarts, this recipe brings an authentic taste of Lisbon right to your kitchen!
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Recipe Information
Ingredients
- 500 g Puff pastry
- 300 ml Whole milk
- 200 ml Heavy cream
- 200 g Granulated sugar
- 30 g All-purpose flour
- 6 large Egg yolks
- 1 tsp Vanilla extract
- 1 stick Cinnamon stick
- 1 strip Lemon peel
Instructions
Preheat your oven to 250°C (480°F) and grease a 12-cup muffin tin with butter or non-stick spray.
Roll the puff pastry into a tight cylinder and slice it into 12 equal pieces.
Place each pastry slice into a muffin cup, cut side facing up, and press the dough with your thumbs to line the cups evenly, forming a hollow shell. Refrigerate the tray while preparing the custard.
In a medium saucepan, combine milk, heavy cream, sugar, flour, cinnamon stick, and lemon peel. Whisk until smooth and heat gently over medium heat, stirring constantly. Allow the mixture to thicken slightly, about 4-5 minutes. Do not let it boil.
Remove the saucepan from heat. Discard the cinnamon stick and lemon peel. Let the mixture cool for 5 minutes.
Whisk the egg yolks and vanilla extract in a separate bowl. Slowly incorporate the warm milk mixture into the yolks, whisking constantly to avoid curdling.
Strain the custard through a fine sieve into a clean bowl to ensure it's smooth and lump-free.
Fill each prepared pastry shell with the custard, leaving a 1/4-inch space at the top to prevent overflow during baking.
Bake the tarts in the preheated oven for 20-25 minutes. The custard should be slightly puffed and caramelized on top while the pastry is golden and crisp.
Let the tarts cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
4869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.6 g | 382% | |
| Saturated Fat | 174.4 g | 872% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1344 mg | 448% | |
| Sodium | 2174 mg | 95% | |
| Total Carbohydrate | 473.6 g | 172% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 217.2 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 669 mg | 51% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1060 mg | 23% | |
*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.
