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Portuguese Custard Tarts Recipe

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4.7 from 120 reviews

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/portuguese-custard-tarts-recipe/