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Pastel de Nata Recipe

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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.

  • Total Time: 40 minutes
  • Yield: undefined

Ingredients

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

Instructions

  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.

Notes

You can add a dash of almond extract or orange zest to the custard for a different flavor twist.

Try using homemade pie crust for a flakier base or a gluten-free puff pastry if needed.

For a more decadent topping, drizzle with caramel or sprinkle with cocoa powder.

  • Author: Chloe Mae
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Portuguese
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 tart
  • Calories: 200
  • Sugar: 18g
  • Sodium: 100mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

Find it online: https://simpledishrecipe.com/pastel-de-nata-recipe/