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Pastel de Nata: Classic Portuguese Custard Tarts Recipe

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Pastel de Nata is a classic Portuguese egg tart pastry featuring a crisp, flaky puff pastry shell filled with a rich, creamy custard. This recipe teaches you how to achieve the perfect balance of a golden blistered top and a smooth, velvety interior, finished with a sprinkle of cinnamon and powdered sugar for an authentic taste experience.

Ingredients

Scale

Pastry

  • 1 sheet frozen puff pastry, thawed
  • Flour for dusting

Custard Filling

  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (40g) all-purpose flour
  • 1 1/4 cups (300ml) whole milk
  • 1 cinnamon stick
  • Peel from 1 lemon (use a vegetable peeler to avoid the bitter white pith)
  • 6 large egg yolks

For Serving (Optional)

  • Ground cinnamon for dusting
  • Powdered sugar for dusting

Instructions

  1. Prepare the Puff Pastry Shells: Roll out the thawed puff pastry sheet on a lightly floured surface into a thin rectangle. Then, roll it tightly from one short end to the other like a jelly roll. Slice the roll into 12 equal pieces.
  2. Shape the Pastry Cups: Place each pastry piece into a muffin tin cup with the cut side down. Press and stretch the dough evenly using your thumbs to form a base and walls, ensuring the pastry is thin and reaches up the sides of the cups.
  3. Make the Custard Base: In a medium saucepan, whisk together sugar, flour, and a small amount of milk until a smooth paste forms. Add the remaining milk, cinnamon stick, and lemon peel. Cook over medium heat, whisking constantly until the mixture simmers and thickens slightly.
  4. Infuse Flavors: Remove the pan from heat and allow the mixture to steep for 10 minutes to infuse the cinnamon and lemon flavors into the custard base.
  5. Combine Egg Yolks: Whisk the egg yolks in a separate bowl. Remove the lemon peel and cinnamon stick from the milk mixture, then gradually whisk the warm milk mixture into the egg yolks to temper them and create a smooth custard filling.
  6. Strain the Custard: Pour the custard through a fine mesh sieve to remove any lumps and ensure a smooth consistency. Allow the custard to cool slightly before filling the pastries.
  7. Preheat Oven: Heat your oven to 500°F (260°C) or the highest temperature your oven can safely reach to ensure the pastry crisps up perfectly.
  8. Fill and Bake: Pour the custard filling into the prepared pastry cups, filling each about three-quarters full. Bake for 12 to 15 minutes until the custard puffs up and the surface blisters and browns. Traditional Pastel de Nata has characteristic blackened spots from caramelization.
  9. Cool and Serve: Let the tarts cool in the muffin tin for 5 minutes. Then, transfer them to a wire rack. Optionally dust with ground cinnamon and powdered sugar before serving.

Notes

  • Use a vegetable peeler to remove only the yellow part of the lemon peel to avoid bitterness from the white pith.
  • Make sure the oven is very hot for proper blistering and crisping of the pastry.
  • Do not overfill the tart shells to prevent custard from spilling during baking.
  • The black spots on the top are normal and add authentic flavor and texture.
  • Serve warm or at room temperature with a sprinkle of cinnamon and powdered sugar.

Keywords: Pastel de Nata, Portuguese Egg Tart, Puff Pastry Custard Tart, Traditional Portuguese Dessert, Egg Custard Tart

Find it online: https://ricoloranz.com/pastel-de-nata-classic-portuguese-custard-tarts-recipe/