Portuguese Custard Tarts Recipe

Introduction

Portuguese Custard Tarts, known as Pastéis de Nata, are rich, creamy, and delightfully crisp pastries. With their flaky puff pastry shell and smooth custard filling, they make a perfect treat for any time of day.

Ingredients

• 1 (14-ounce) package puff pastry
• 2 cups whole milk
• 1 tablespoon cornstarch
• 1 cup granulated sugar
• 1/3 cup water
• 6 large egg yolks
• 1 teaspoon vanilla extract
• Ground cinnamon, for dusting
• Powdered sugar, for dusting

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and cut into circles to fit the cups of a standard muffin tin. Press each circle into the cups to form small tart shells, then refrigerate while preparing the filling.
2. Step 2: In a saucepan, whisk together 1/2 cup of the milk with the cornstarch until smooth. Add the remaining milk and cook over medium heat, stirring constantly, until the mixture thickens slightly.
3. Step 3: In a separate pan, combine the sugar and water. Bring to a boil and cook until the mixture reaches 220°F (105°C) on a candy thermometer.
4. Step 4: Slowly pour the hot sugar syrup into the milk mixture, whisking continuously to combine.
5. Step 5: In a bowl, whisk the egg yolks with the vanilla extract. Gradually add the warm milk and sugar mixture to the yolks, whisking constantly to prevent curdling.
6. Step 6: Pour the custard filling into the chilled pastry shells and bake for 15 to 20 minutes, or until the tops are golden and slightly blistered.
7. Step 7: Let the tarts cool slightly, then dust with ground cinnamon and powdered sugar before serving.

Tips & Variations

• Use cold puff pastry for easy handling and a flakier crust.
• For extra caramelized tops, broil the tarts for 1-2 minutes at the end of baking, watching closely to prevent burning.
• Try adding a slice of lemon peel or a cinnamon stick to the milk while heating for an added layer of flavor.
• Substitute vanilla extract with a splash of orange liqueur for a unique twist.

Storage

Store leftover tarts in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for about 5 minutes to restore their crispness. Avoid microwaving, as this may make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this recipe?

Yes, frozen puff pastry works perfectly. Just be sure to thaw it completely in the refrigerator before rolling and cutting.

Why does the custard sometimes crack when baking?

Custard can crack if baked at too high a temperature or for too long. Make sure to watch carefully and bake until just set with a slight wobble to keep it creamy.

Portuguese Custard Tarts Recipe

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Portuguese Custard Tarts, or Pastéis de Nata, are flaky puff pastry shells filled with a rich, creamy custard made from milk, sugar, egg yolks, and vanilla. This classic Portuguese dessert is lightly dusted with cinnamon and powdered sugar, delivering a perfect balance of sweetness and spice with every bite.

• Author: Elias
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 mins
• Yield: 12 tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: Portuguese

Ingredients

Scale 1x2x3x

Puff Pastry Shells

• 1 (14-ounce) package puff pastry

Custard Filling

• 2 cups whole milk
• 1 tablespoon cornstarch
• 1 cup granulated sugar
• 1/3 cup water
• 6 large egg yolks
• 1 teaspoon vanilla extract

Toppings

• Ground cinnamon, for dusting
• Powdered sugar, for dusting

Instructions

1. Prepare the Puff Pastry Shells: Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and cut into circles that fit the cups of a standard muffin tin. Carefully press each circle into the cups, forming small tart shells. Refrigerate the prepared shells while you make the custard filling to ensure they keep their shape.
2. Make the Milk Cornstarch Mixture: In a saucepan, whisk together 1/2 cup of whole milk with the cornstarch until fully smooth and lump-free. Add the remaining 1.5 cups of milk to the mixture and cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This base ensures a creamy, smooth custard texture.
3. Prepare the Sugar Syrup: In a separate pan, combine the granulated sugar and water. Bring this mixture to a boil and cook it until it reaches 220°F (105°C) on a candy thermometer, creating a syrup. Slowly pour this hot sugar syrup into the thickened milk mixture while whisking continuously to combine and sweeten the custard base evenly.
4. Incorporate Egg Yolks and Vanilla: In a separate bowl, whisk together the egg yolks and vanilla extract until smooth. Gradually add the warm milk and sugar mixture to the egg yolks, whisking constantly and slowly to prevent the eggs from curdling. This process yields a rich, silky custard filling ready for baking.
5. Assemble and Bake: Pour the custard mixture into the chilled puff pastry shells, filling each almost to the top. Place the muffin tin into your preheated oven and bake for 15-20 minutes or until the custard is set and the pastry is golden and crisp. A slight caramelization or browning on the tops is characteristic of authentic Portuguese custard tarts.
6. Finish with Toppings and Serve: Remove the tarts from the oven and allow them to cool slightly. Dust lightly with ground cinnamon and powdered sugar before serving to add a delicate sweetness and aromatic spice characteristic of this beloved dessert.

Notes

• Use cold puff pastry to make it easier to handle and ensure flaky shell texture.
• Ensure slow incorporation of hot milk mixture into the egg yolks to avoid scrambling the eggs.
• Let the custard slightly caramelize on top in the oven for an authentic look and flavor.
• Serve warm or at room temperature for the best taste and texture.
• Can be stored in the refrigerator for up to 2 days; reheat gently before serving.

Keywords: Portuguese custard tarts, Pastéis de Nata, custard tarts, puff pastry dessert, Portuguese dessert recipe