By Eddy − On Sunday, June 27, 2021, 2 years ago in Dessert Recipes
5 out of 5 with 624 ratings
comments: 8 - views: 205066

Portuguese Custard Tarts (Pastéis de Nata) Recipe


This recipe will teach you how to make the popular Portuguese custard tarts (pasteis de nata).
Portuguese Custard Tarts (Pastéis de Nata) Recipe


Preparation time 20 min
Cooking Time 10 min
Ready In 30 min
Level of DifficultyEasy
Servings12

Ingredients

280 grams (1 1/3 cup) white sugar80 milliliters (1/3 cup) water1 teaspoon vanilla extract1 lemon peel, cut into strips1 cinnamon stick355 milliliters (1 1/2 cups) whole milk43 grams (1/3 cup) all-purpose flour1/4 teaspoon salt6 large egg yolks1 250 gram (8.5 oz) sheet pre-rolled puff pastryGround cinnamon and powdered sugar, for dusting on top (optional)
280 grams (1 1/3 cup) white sugar80 milliliters (1/3 cup) water1 teaspoon vanilla extract1 lemon peel, cut into strips1 cinnamon stick355 milliliters (1 1/2 cups) whole milk43 grams (1/3 cup) all-purpose flour1/4 teaspoon salt6 large egg yolks1 250 gram (8.5 oz) sheet pre-rolled puff pastryGround cinnamon and powdered sugar, for dusting on top (optional)
Get Portuguese ingredients

Instructions

This recipe makes 12 tarts.

  1. Preheat the oven to 290 degrees Celsius (550 degrees Fahrenheit). Lightly grease a 12-cup muffin tin.
  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).
  3. In a separate pan, thoroughly whisk together the milk, flour and salt. Cook 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 set aside to cool for 10 minutes.
  4. Once the milk mixture has cooled, whisk in the egg yolks. Remove the cinnamon stick from the sugar syrup and pour that into the milk mixture as well. Mix until well combined, then strain into a measuring jug.
  5. Cut the pastry sheet in half across the longer side. 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.
  6. 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.
  7. Fill each cup 3/4 of the way to the top with the custard filling.
  8. Bake until the custard starts to caramelize and blister and the pastry crust turns golden brown, about 10–12 minutes.
  9. Serve warm with powdered sugar and ground cinnamon sprinkled on top if desired.

 

Recipe Credit: devourtours.com

Photo Credit: blogto.com

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Koko Bird
Koko Bird
I'm preparing to make these finally! When you say 1 lemon peel, do you mean the peel of a whole lemon??
8 months ago, Friday, July 21, 2023
reply
Eddy
Yes, sorry, just saw your comment.
8 months ago, Saturday, July 22, 2023
Sonia
Sonia
Please help, I struggle with the pastry. My pastry burns before my custard is cooked. I am so frustrated.
11 months ago, Saturday, May 13, 2023
reply
Eddy
Not sure why that is happening, unless the muffin pans are in the upper rack in the oven, I would place them in the middle rack.
11 months ago, Sunday, May 14, 2023
Kobie
Kobie
These tarts are my favourite, I think the recipe is well explained and easy to follow. Will definitely try it. Even if it doesn't come out perfect I will still eat them. Thanks for recipe.
1 year ago, Sunday, March 26, 2023
reply
Isabel
Isabel
What? With the pastry dough .. on top then roll .. I’m so confused
1 year ago, Saturday, March 25, 2023
reply
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