Portuguese Custard Tarts (Pasteis de Nata) Recipe
Portuguese Custard Tarts, also known as Pasteis de Nata, are a classic Portuguese dessert featuring a crispy, flaky puff pastry crust filled with a rich, creamy egg custard that is caramelized on top. This recipe uses homemade rough puff pastry for an authentic texture and flavor, combined with a smooth custard made from cream, milk, sugar, egg yolks, cornstarch, and vanilla extract. Perfect for satisfying your sweet tooth with a traditional Portuguese treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8-10 tarts
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Ingredients
Scale
Puff Pastry
- 420 g homemade rough puff pastry
Custard Filling
- ½ cup heavy cream (35% fat dairy cream, 118 ml)
- ½ cup granulated white sugar (115 g)
- 1¼ cup whole milk (300 ml, 3.5% milk fat)
- 2 egg yolks
- 4 teaspoons cornstarch (11 g)
- 1¼ teaspoon vanilla extract
Instructions
- Prepare the Puff Pastry: Roll out the homemade rough puff pastry to a thickness of approximately 3 mm. Cut the dough into circles large enough to fit into your tart pans or muffin tin, making sure there is enough dough to line the sides. Gently press the dough circles into the tart molds, trimming any excess dough. Chill the pastry in the refrigerator for 15-20 minutes to help maintain its shape when baking.
- Make the Custard: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat gently over medium-low heat, stirring occasionally until the sugar is fully dissolved and the mixture is warm but not boiling. In a small bowl, whisk the egg yolks with the cornstarch until smooth. Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs. Then pour the egg yolk mixture back into the saucepan with the remaining milk mixture, stirring continuously over low heat.
- Cook the Custard: Stir the custard mixture over low heat for about 5-7 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract. Allow the custard to cool slightly before filling the pastry shells.
- Fill and Bake: Preheat your oven to 240°C (464°F) or as high as your oven allows for caramelization. Pour the custard evenly into the chilled puff pastry shells, filling them almost to the top. Bake for 12-15 minutes or until the custard is golden brown and caramelized on top, and the pastry is crisp. Watch the tarts closely to prevent burning, as high temperature baking is essential for the characteristic spots on the custard surface.
- Cool and Serve: Remove the tarts from the oven and let them cool in the pan for 5-10 minutes before transferring them to a wire rack to cool slightly more. Serve warm or at room temperature for the best texture and flavor experience.
Notes
- For the most authentic flavor and texture, use the homemade rough puff pastry as indicated; store-bought puff pastry will not achieve the same crispiness and flakiness.
- The high temperature baking is crucial to get the signature caramelized spots on the custard surface.
- Make sure to temper the egg yolks carefully to avoid curdling the custard.
- Egg yolks can be refrigerated and used within a day or two if not used immediately.
- These tarts are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Reheat briefly in a hot oven to restore some crispiness.