Portuguese Custard Tartlets (Pasteis de Nata) Recipe

Portuguese Custard Tartlets (Pastéis de Nata) are one of Portugal’s most beloved desserts, known for their creamy, sweet custard filling and crisp, flaky pastry shell. These tartlets are iconic, with a caramelized top that gives them their signature look and flavor.

Portuguese Custard Tartlets (Pastéis de Nata) Recipe

Ingredients:

For the pastry:

• 1 sheet of puff pastry (store-bought or homemade)
• Butter, for greasing the muffin tin

For the custard:

• 1 cup (240 ml) heavy cream
• 3/4 cup (180 ml) whole milk
• 1/2 cup (100 g) sugar
• 3 tbsp cornstarch
• 1/2 tsp vanilla extract
• 5 large egg yolks
• Ground cinnamon and powdered sugar, for dusting (optional)

Instructions:

1. Prepare the Muffin Tin:

• Preheat your oven to 220°C (430°F). Grease a 12-cup muffin tin with butter.

2. Prepare the Puff Pastry:

• Roll out the puff pastry sheet on a lightly floured surface if it’s not already rolled out.
• Roll the pastry into a tight log starting from the longer side. Cut the log into 12 equal pieces.
• Press each piece of pastry into the muffin tin cups, using your fingers to press and shape the dough to cover the bottom and sides, forming a thin pastry shell.

3. Make the Custard:

• In a saucepan, whisk together the heavy cream, milk, sugar, cornstarch, and vanilla extract over medium heat.
• Stir continuously until the mixture thickens and starts to bubble.
• Remove from heat and allow to cool slightly.
• Whisk the egg yolks into the custard mixture until smooth.

4. Fill the Tart Shells:

• Pour the custard mixture into the prepared pastry shells, filling each about 3/4 full.
• Place the muffin tin into the preheated oven.

5. Bake the Tarts:

• Bake for 15-20 minutes, or until the custard is set and the tops are lightly caramelized. The tops should have a nice golden color, with a few dark spots.

6. Cool and Serve:

• Let the tarts cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
• Optionally, dust with a little powdered sugar and cinnamon before serving.

Tips:

• Caramelization: To get the signature caramelized top, you can broil the tarts for the last 2 minutes of baking. Keep a close eye on them to avoid burning.
• Custard consistency: The custard should be smooth and creamy, without lumps. Stir continuously while heating to ensure it doesn’t scorch.
• Puff pastry texture: If you want an even flakier texture, chill the puff pastry shells in the fridge for 10 minutes before filling them with custard.

Summary:

Portuguese Custard Tartlets (Pastéis de Nata) are delicate and flavorful, with a crisp, flaky puff pastry shell and creamy custard filling. The caramelized tops add a beautiful sweetness and texture to the tartlets, making them a perfect treat for any occasion. These iconic pastries are best enjoyed fresh, either warm or at room temperature, often dusted with cinnamon or powdered sugar for extra flavor.