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Wednesday, June 7, 2023
About
This recipe will teach you how to make the popular and authentic Portuguese custard tarts (pasteis de nata).
Info
Preparation time:
20 min
Cooking Time:
10 min
Ready In:
30 min
Level of Difficulty:
Easy
Servings:
12
About User
Eddy
Member since Oct 1, 2015
Location: n/a
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Authentic Portuguese Custard Tarts (Pastéis de Nata) Recipe - Portuguese Recipes

Authentic Portuguese Custard Tarts (Pastéis de Nata) Recipe

Posted in: Desserts
Sun, Jun 27, 2021
5 out of 5 with 613 ratings
Views: 177620 - Comments 6

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Portuguese custard tarts, also known as Pastéis de Nata, are a type of sweet pastry that originated in Portugal. They consist of a crisp, flaky pastry shell filled with a creamy custard-like mixture. The custard filling is made from a combination of milk, sugar, eggs, flour, and vanilla extract, which is cooked over low heat until it thickens and becomes creamy.

The pastry shell is made from puff pastry or a similar type of flaky pastry dough, which is rolled out and cut into small circles. The circles are then pressed into a muffin tin or similar baking dish, and the custard filling is poured into each shell. The tarts are then baked until the pastry is golden brown and the custard filling is set.

Portuguese custard tarts are a popular dessert in Portugal and are also enjoyed in other countries, particularly in areas with a significant Portuguese community. They are often served with a sprinkling of cinnamon or powdered sugar on top, and are best enjoyed while still warm from the oven.

Ingredients

280 grams (1 1/3 cup) white sugar80 milliliters (1/3 cup) water1 teaspoon vanilla extract1 lemon peel, cut into strips1 cinnamon stick355 milliliters (1 1/2 cups) whole milk43 grams (1/3 cup) all-purpose flour1/4 teaspoon salt6 large egg yolks1 250 gram (8.5 oz) sheet pre-rolled puff pastryGround cinnamon and powdered sugar, for dusting on top (optional)
280 grams (1 1/3 cup) white sugar80 milliliters (1/3 cup) water1 teaspoon vanilla extract1 lemon peel, cut into strips1 cinnamon stick355 milliliters (1 1/2 cups) whole milk43 grams (1/3 cup) all-purpose flour1/4 teaspoon salt6 large egg yolks1 250 gram (8.5 oz) sheet pre-rolled puff pastryGround cinnamon and powdered sugar, for dusting on top (optional) Get Portuguese ingredients Get Portuguese ingredients and other stuff from Amazon.com

Directions

This recipe makes 12 tarts.

 

  1. Preheat the oven to 290 degrees Celsius (550 degrees Fahrenheit). Lightly grease a 12-cup muffin tin.
  2. Add the sugar, water, vanilla extract, lemon peel, and cinnamon stick to a saucepan. Bring to a boil and cook without stirring until a thermometer reads 100 degrees Celsius (220 degrees Fahrenheit).
  3. In a separate pan, thoroughly whisk together the milk, flour and salt. Cook over medium heat for about 5 minutes, whisking constantly. When the mixture is well combined and the milk has thickened, remove from the heat and set aside to cool for 10 minutes.
  4. Once the milk mixture has cooled, whisk in the egg yolks. Remove the cinnamon stick from the sugar syrup and pour that into the milk mixture as well. Mix until well combined, then strain into a measuring jug.
  5. Cut the pastry sheet in half across the longer side. Stack the two pieces of dough on top of each other and roll tightly into a log from the short end. Cut the log into 12 evenly sized pieces.
  6. Place one piece of pastry dough into each of the 12 cups of the muffin tin. Dip your thumb into cold water, then press down into the center of the dough and press outwards to form a small well. Repeat for all 12 cups. The top edge of the dough should extend just barely past the top of the muffin tin.
  7. Fill each cup 3/4 of the way to the top with the custard filling.
  8. Bake until the custard starts to caramelize and blister and the pastry crust turns golden brown, about 10–12 minutes.
  9. Serve warm with powdered sugar and ground cinnamon sprinkled on top if desired.

 

Recipe Credit: devourtours.com

Photo Credit: bienmanger.com

Sonia
Sonia - 3 Weeks ago
Please help, I struggle with the pastry. My pastry burns before my custard is cooked. I am so frustrated.

Eddy
Not sure why that is happening, unless the muffin pans are in the upper rack in the oven, I would place them in the middle rack.
3 Weeks ago (+1) (-0)
Kobie
Kobie - 3 Months ago
These tarts are my favourite, I think the recipe is well explained and easy to follow. Will definitely try it. Even if it doesn't come out perfect I will still eat them. Thanks for recipe.

Isabel
Isabel - 3 Months ago
What? With the pastry dough .. on top then roll .. I’m so confused

Nelia
Nelia
Cut the pastry sheet the long way in half. put one half on top of the other. roll like you were doing a jelly roll. then cut the roll into slices. then press the slices into the cups.
3 Months ago (+1) (-0)
Silvia
Silvia - 3 Months ago
Love all your recipes do you have a video on how to make this. We love to see step by step video especially for the dough. Thank you Silvia


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