Why You’ll Love This Recipe

Pastel de Nata, or Portuguese custard tarts, are a delightful treat with a rich, creamy egg custard filling in a crisp, flaky puff pastry shell. The tops caramelize perfectly while baking, creating a satisfying contrast to the smooth custard inside. This simplified version using puff pastry makes it easier to enjoy these traditional tarts at home without sacrificing the signature flavor or texture. These tarts are perfect for a sweet snack, dessert, or serving at gatherings, especially when topped with a dusting of powdered sugar or cinnamon.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 sheet puff pastry (thawed if frozen)
• 1 cup (240 ml) whole milk
• 1 cinnamon stick
• 1 strip lemon peel (just the yellow part)
• 3 tbsp (24 g) all-purpose flour
• 1 ¼ cups (250 g) granulated sugar
• ⅔ cup (160 ml) water
• 6 large egg yolks
• 1 tsp vanilla extract

Directions

1. Prepare the Pastry: Roll the thawed puff pastry sheet tightly from the short side into a log. Cut the log into 12 equal pieces. Place each round into a lightly greased muffin tin cup. Using your thumbs, press the dough into the bottom and up the sides of each cup to form a thin pastry shell. Place the tin in the refrigerator to chill while you prepare the custard.
2. Infuse the Milk: In a small saucepan, combine the whole milk, cinnamon stick, and strip of lemon peel. Heat over medium heat until the milk is warm but not boiling. Remove from heat and allow the mixture to steep for 5 minutes to infuse the flavors.
3. Thicken the Milk Base: In a medium bowl, whisk the flour with a few tablespoons of the warm milk until smooth and lump-free. Return the flour mixture to the saucepan with the rest of the milk. Cook over low heat, stirring constantly, until the mixture thickens slightly. Remove from heat.
4. Make the Sugar Syrup: In a separate saucepan, combine the granulated sugar and water. Bring to a boil without stirring and cook until the syrup reaches 220°F (104°C) on a thermometer. Remove from heat immediately.
5. Combine Syrup and Milk Mixture: While whisking continuously, slowly pour the hot sugar syrup into the thickened milk mixture. Continue to whisk until fully combined. Strain the mixture through a fine mesh sieve to remove the cinnamon stick and lemon peel. Let it cool slightly.
6. Add Egg Yolks: In a clean bowl, whisk the egg yolks with the vanilla extract until smooth. Slowly add the warm (not hot) custard mixture to the yolks, stirring constantly to avoid curdling. Mix until fully combined and smooth.
7. Preheat the Oven: Preheat your oven to 500°F (260°C), or as high as your oven will go. The high temperature is key for achieving the signature caramelized top and crisp pastry.
8. Fill the Tarts: Remove the chilled muffin tin from the fridge. Pour the custard into each pastry shell, filling each about three-quarters full. Do not overfill to avoid overflow during baking.
9. Bake: Place the muffin tin in the preheated oven. Bake for 10 to 12 minutes, or until the custard is set and the tops have developed dark caramelized spots. The pastry should be crisp and golden.
10. Cool and Serve: Remove the tarts from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack. Serve warm or at room temperature with optional powdered sugar or cinnamon sprinkled on top.

Servings and Timing

• Servings: 8–10
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes

Variations

• Flavored Custard: Add a dash of almond extract or a little orange zest for a twist on the classic flavor.
• Pastry Variations: Try using a homemade pie crust for a flakier base or a gluten-free puff pastry if needed.
• Topping Options: Experiment with other toppings like a drizzle of caramel or a sprinkle of cocoa powder for added flavor.

Storage/Reheating

• Storage: Store leftover Pastel de Nata in an airtight container in the refrigerator for up to 2 days.
• Freezing: These tarts freeze well. Place them in an airtight container and freeze for up to 1 month. Thaw at room temperature before serving.
• Reheating: To refresh, heat in the oven at 350°F (175°C) for about 5 minutes to restore the crispness of the pastry.

FAQs

1. Can I use store-bought puff pastry?

Yes, store-bought puff pastry works perfectly for this recipe, especially if you need a quicker option. Just make sure it’s vegan if needed.

2. How do I get the caramelized top?

The high baking temperature is key to achieving the signature caramelized top. Make sure your oven is preheated to the highest setting, and keep a close eye on the tarts while baking.

3. Can I make the custard ahead of time?

Yes, you can prepare the custard ahead of time and store it in the fridge for a few hours before filling the tarts.

4. Can I use a different type of milk?

Yes, you can use a dairy-free milk, like almond or oat milk, to make the custard vegan. The texture and flavor may vary slightly but will still be delicious.

5. How do I prevent the pastry from getting soggy?

Make sure to bake the tarts at a high temperature and allow them to cool slightly before removing them from the tin. This will help keep the pastry crispy.

6. Can I use a tart pan instead of muffin tins?

Yes, you can use a tart pan, but the baking time may need to be adjusted depending on the size and depth of the pan.

7. How do I know when the custard is done?

The custard is done when it is set and the top has a dark caramelized color. It should be firm but still slightly wobbly in the center.

8. Can I make these without a thermometer?

If you don’t have a thermometer, just let the sugar syrup come to a boil and cook for about 5 minutes. You’ll know it’s ready when it’s thick and sticky.

9. Can I make these tarts mini-sized?

Yes, you can adjust the size of the pastry and custard to make mini tarts. Just adjust the baking time accordingly.

10. Can I add fruit to the filling?

Yes, you can mix in small pieces of fruit like berries or even some diced apple for a fruity twist.

Conclusion

Pastel de Nata is a delicious and indulgent treat that brings a taste of Portugal to your kitchen. With a crisp, flaky puff pastry base and a smooth, caramelized custard filling, these little tarts are perfect for any occasion. Whether you’re serving them at a gathering or enjoying them with a cup of coffee, they’re sure to be a hit. Enjoy them warm with a sprinkle of powdered sugar or cinnamon for an extra touch of sweetness!

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