Description
Pastéis de Nata are traditional Portuguese custard tarts featuring a crisp, flaky puff pastry shell filled with a rich, creamy egg custard. Baked at high heat to achieve caramelized tops and a tender texture, these delightful desserts are perfect served warm or at room temperature.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed
Custard Filling
- 1 cup whole milk
- 1 tablespoon all-purpose flour
- ¾ cup granulated sugar
- ⅓ cup water
- 1 cinnamon stick
- Peel of 1 lemon (in wide strips)
- 6 large egg yolks
Instructions
- Preheat the oven and prepare the muffin tin: Preheat your oven to 500°F (260°C) or the highest temperature your oven safely allows. Grease a 12-cup muffin tin thoroughly to prevent sticking.
- Form the tart shells: On a lightly floured surface, roll the thawed puff pastry sheet into a tight log starting from the short end. Slice this log into 12 equal pieces. Place each piece cut-side down into the muffin cups, then use your thumbs to press and stretch the dough upwards and outwards, forming thin and even tart shells. Chill the shells in the refrigerator while you prepare the custard filling.
- Make the milk-flour mixture: In a small saucepan, whisk the all-purpose flour into the whole milk until smooth. Cook over medium heat, stirring constantly to prevent lumps, until the mixture thickens slightly, approximately 2 to 3 minutes. Remove from heat and set aside.
- Prepare the sugar syrup: In another saucepan, combine granulated sugar, water, cinnamon stick, and lemon peel. Bring the mixture to a boil without stirring, then allow it to boil for 1 minute. Remove from heat, then discard the cinnamon stick and lemon peel to avoid bitterness.
- Combine custard ingredients: In a mixing bowl, whisk the egg yolks until smooth. Gradually add the warm milk-flour mixture while whisking, followed by the warm sugar syrup. Strain the combined custard through a fine mesh sieve to ensure a smooth, lump-free filling.
- Fill and bake the tarts: Pour the custard filling into the chilled pastry shells, filling each tart about three-quarters full to allow for slight expansion. Bake in the preheated oven for 12 to 15 minutes, or until the custard tops are golden with distinctive dark caramelized spots and the pastry is crisp.
- Cool and serve: Allow the tarts to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Serve the Pastéis de Nata warm or at room temperature, optionally dusted with powdered sugar and cinnamon to enhance flavor.
Notes
- Best enjoyed fresh on the day they are baked for optimal crispness and flavor.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat leftover tarts in the oven to restore the crisp texture before serving.
