Pastéis de Nata: Authentic Portuguese Custard Tarts Recipe
A delicious and authentic Portuguese dessert made with a crispy puff pastry shell and a creamy custard filling, they are absolutely mouth-watering. Plus, they’re really easy to make – perfect for any home cook.
Pastéis de Nata also known as pasteis de Belem, this small custard tart is one of Portugal`s most famous sweet treats.
The Origins
Pasteis de nata are a traditional Portuguese pastry that dates back to the 18th century. The custard-filled pastries are made with puff pastry and typically dusted with cinnamon or powdered sugar. Although they are often associated with the city of Lisbon, pasteis de nata are actually popular all over Portugal.
Many bakeries claim to have the best recipe, and there is even an annual festival dedicated to the beloved treat. Although they are often eaten as a snack, pasteis de nata are also a popular dessert. They can be served warm or cold, and are often served with ice cream or coffee. No matter how they are eaten, pasteis de nata are sure to delight anyone lucky enough to try them.
The Dough
The Puff pastry is the perfect crust for these sweet tarts. The dough is layered with butter and folded multiple times, which gives it a light and airy texture. It can be tricky to make at home, but fortunately there are many store-bought options available. If you are feeling ambitious, you can also try making your own
Pastéis de Nata is made with a crispy puff pastry shell and a creamy custard filling. The most traditional way to make them is by using brioche dough, but you can also use regular puff pastry. The key is to make sure the crust is golden brown and crispy, while the custard is creamy and smooth..
The Filling
The custard is spooned into small tart shells and baked until it is set. The creamy, rich filling is what makes these pastries so special, and it is what has made them a favourite among sweet-toothed travellers for centuries. make the filling, you’ll need egg yolks, sugar, cornstarch, vanilla extract, and milk. The mixture is heated on the stove until it thickens and becomes glossy. It’s important to not overheat the mixture or it will become grainy.
The Topping
The best way to top your pastéis de Nata is plain straight out of the oven but that is my opinion I have seen them with a dusting of powdered sugar or cinnamon.
No matter how you enjoy them, these delicious little tarts are sure to please. So why not give them a try?
Tools:
- Measuring cup
- Small to medium-sized bowls
- 12-cup muffin tin
- saucepan
Ingredients:
- 1 1/3 cup (280 g) white sugar
- 1/3 cup (80 ml) water
- 1 teaspoon vanilla extract
- 1 lemon peel, cut into strips
- 1 cinnamon stick
- 1 1/2 cups (355 ml) of whole milk
- 1/3 cup (43 g) of all-purpose flour
- 1/4 teaspoon salt
- 6 large egg yolks
- One 8.5 oz (250 g) sheet of pre-rolled puff pastry
- Ground cinnamon and powdered sugar, for dusting on top (optional)
Instuctions:
Step 1:
Preheat the oven to 290 degrees Celsius (550 degrees Fahrenheit). Lightly grease a 12-cup muffin tin.
Step 2:
Add the sugar, water, vanilla extract, lemon peel, and cinnamon stick to a saucepan. Bring to a boil and cook without stirring until a thermometer reads 100 degrees Celsius (220 degrees Fahrenheit) and your sugar is dissolved.
Step 3:
In a separate pan, thoroughly whisk together the milk, flour, and salt.
Step 4:
Place milk mixture over medium heat for about 5 minutes, whisking constantly. When the mixture is well combined and the milk has thickened, remove from the heat and continue to whisk to cool for 10 minutes.
Step 5:
Once the milk mixture has cooled, whisk in the egg yolks quickly.
Step 6:
Remove the cinnamon stick from the sugar syrup and pour that into the milk mixture whisking the milk mixture as you pour. Mix until well combined, then strain just to get any egg bits out.
Step 7:
Cut the pastry sheet in half across the middle on the long side of the sheet. Stack the two pieces of dough on top of each other and roll tightly into a log from the short end. Cut the log into 12 evenly sized pieces.
Step 8:
Place one piece of pastry dough into each of the 12 cups of the muffin tin. Dip your thumb into cold water, then press down into the center of the dough and press outwards to form a small well. Repeat for all 12 cups. The top edge of the dough should extend just barely past the top of the muffin tin.
Step 9:
Fill each cup 3/4 of the way to the top with the custard filling.
Step 10:
Bake until the custard starts to caramelize and blister and the pastry crust turns golden brown, about 10–12 minutes.
Step 11:
Serve warm with powdered sugar and ground cinnamon sprinkled on top if desired.
I hope you enjoy this recipe as much as I do! Let me know if you try it by leaving a comment below.
Happy Baking!
-Lana 🙂