Pastéis de NataPortuguese Custard Tarts
Pastéis de nata are Portuguese puff-pastry tarts filled with a rich egg custard and baked at high heat until blistered on top. Let the custard cool slightly before eating.
Prep
40m
Cook
15m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Incomplete estimate
- Piece-based nutrition is rough without piece-weight data: Lemon Peel.
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Crust
- 500gPuff Pastry (thawed)
- 20gUnsalted Butter (melted)
Custard
- 500mlWhole Milk
- 180gWhite Sugar
- 35gCorn Starch
- 1pcsCinnamon Stick
- 1pcsLemon Peel
- 5mlVanilla Extract
- 8pcsEgg Yolk
- 1gSalt
Garnish
- 15gPowdered Sugar
- 2gCinnamon Powder
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Lightly grease a muffin tin with the unsalted butter.
- 02
Roll the puff pastry tightly, slice it into rounds, and press each round into the muffin cups so the pastry comes up the sides.
- 03
Heat the whole milk with the cinnamon stick and lemon peel over medium heat until steaming, then remove it from the heat and let it infuse briefly.
- 04
In a bowl, whisk the white sugar, corn starch, vanilla extract, egg yolks, and salt until smooth.
- 05
Slowly whisk the hot whole milk into the egg mixture, then return everything to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the spoon.
- 06
Strain out the cinnamon stick and lemon peel, then pour the custard into the pastry-lined cups.
- 07
Bake at 250°C (482°F) until the pastry is crisp and the tops of the custard are blistered and caramelized in spots.
- 08
Let the tarts cool slightly, then finish with the powdered sugar and cinnamon powder.
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