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Portuguese Custard Tarts with Puff Pastry (Pastéis de nata)

Yordanka KovachevaYordanka Kovacheva
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Portuguese Custard Tarts with Puff Pastry (Pastéis de nata)
Image: Yordanka Kovacheva
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07/02/2024
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Preparation
15 min.
Cooking
25 min.
Тotal
40 min.
Servings
12
"The famous Pastéis de nata are great and easy Portuguese sweets made of puff pastry and custard, in which there must be cream and egg yolks."

Ingredients

  • puff pastry - 9.7 oz (275 g)
  • powdered sugar - for sprinkling (optional)
  • butter - 1 tbsp.
  • Custard
  • liquid cream - 8.5 fl oz (250 ml)
  • fresh milk - 8.5 fl oz (250 ml)
  • yolks - 4
  • flour - 0.7 oz (20 g)
  • corn starch - 0.7 oz (20 g)
  • sugar - 3.5 oz (100 g)
  • vanilla - 1 powder or 1 tsp. essence
  • cinnamon - 1 stick
  • lemon peel - 4 strips (without white parts)
measures

How to make

The famous Pastéis de nata are great and easy Portuguese sweets made of puff pastry and custard, in which there must be cream and egg yolks.

Here's how to prepare the Portuguese temptation:

Roll out the puff pastry and cut out 12 circles with a diameter of 3.5″ (9 cm).

Grease 12 muffin tins with soft butter and put a circle of dough in each nest to fit the bottom and sides. Pierce in places with a fork to release excess air, but without making large holes.

Refrigerate while making the custard.

For the custard, heat the milk with the cream, sugar, vanilla, cinnamon and lemon peel. The mixture should not boil.

Remove from the heat and leave for 5 minutes, then pour in the egg yolks, beaten with the flour, starch and a little more milk to thin it out.

Pour into the warm mixture, having previously removed the cinnamon and lemon peels.

Mix with a wire whisk and return to heat. Cook for about 6 minutes at 210°F (100°C).

It should have thickened by now, but if your custard is still thin, cook a little longer or add a little more flour or starch dissolved in milk. If the custard becomes too thick, you can always add cream or milk and beat well on the stove.

If desired, a little butter can be added to the custard at the end.

Distribute the custard in the muffin tins and bake at 390°F (200°C) until nicely browned. It should catch a crust on top.

Allow the puff pastry to cool and serve sprinkled with powdered sugar.

Enjoy your meal!

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