Pastéis de Nata (Portuguese Custard Tarts)
User Reviews
5
96 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
15 mins
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Total Time
1 hr 15 mins
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Servings
16
-
Calories
258 kcal
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Course
Dessert
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Cuisine
Portuguese
Pastéis de Nata (Portuguese Custard Tarts)
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Pastéis de Nata are Portuguese custard tarts made with crisp puff pastry shells filled with a smooth custard flavored with vanilla, infused with cinnamon and lemon zest syrup. The custard is cooked carefully and strained for a silky texture before baking. These tarts have a delicate balance of creamy sweetness and flaky crust.
Description
Pastéis de Nata (Portuguese Custard Tarts) involve preparing a rich custard by boiling a syrup of water, sugar, cinnamon stick, and lemon rind to 220°F and letting it cool. Meanwhile, milk is scalded and thickened with flour and salt. Egg yolks and vanilla extract are whisked into the milk mixture. The syrup is gradually added to the egg mixture to create a thin custard, which is strained to remove lumps.
The custard is poured into prepared puff pastry shells and baked. The custard sets into a creamy texture while the puff pastry forms a flaky, buttery crust, creating a contrast in textures typical of these tarts. The cinnamon and lemon syrup adds subtle aromatic notes that define this classic Portuguese dessert.
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Ingredients
- 1 pound puff pastry , click link for easy homemade rough puff pastry recipe
- For the custard:
- 2/3 cup water
- 1 1/4 cup granulated sugar
- 1 large cinnamon stick
- lemon cut into wide strips, rind of one large
- 1 1/4 cup milk whole
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 6 egg large yolks
- 1 teaspoon vanilla extract quality pure
Instructions
- Make the Custard:Place the water, sugar, cinnamon and lemon rind in a medium saucepan and bring it to a boil. Reduce the heat to medium and let it simmer - without stirring - until it reachers 220 degrees F on an instant read thermometer.Remove from the heat and let it cool for at least 15 minutes while you prepare the rest of the ingredients.In a separate medium saucepan scald the milk (heat until up to the boiling point but don't let it boil). Turn off the heat and add the flour and salt to the hot milk and whisk constantly until the mixture is nice and thick. Add the egg yolks and whisk until combined. Whisk in the vanilla extract.Remove the cinnamon and lemon rind from the syrup. In a thin, steady stream pour the syrup into the egg/flour mixture, whisking constantly. The custard will be very thin, this is normal.Pour the custard through a fine mesh sieve to strain out any chunky bits.Cover the bowl with plastic wrap and set aside until ready to use. You can make this in advance and refrigerate for up to 3 days.
- Prepare the Pastry Dough:On a lightly floured work surface, roll the pastry dough out to roughly a 11x14 inch rectangle. Beginning at the short end, roll up the pastry dough, rolling it tightly as you go along. Wrap the pastry roll in plastic wrap and refrigerate for at least 2 hours.
- Assemble the Tarts:Preheat the oven to the highest temperature it will go (I heated mine to 525 degrees F). Use a pastry cutter or sharp knife to cut the pastry log into about 3/4 inch thick rounds. (Cut a thin layer off each end and discard.)Use a standard size nonstick muffin pan. Depending on how full you fill the tarts this recipe makes about 16 tarts so you may need a second muffin pan.Place a pastry round in each tin. Use your thumbs to press the pastry down and up the sides to the very top to fit the mold. Pour the prepared custard into each pastry case to about 3/4 of the way full. Don't fill them too full or the custard will overflow onto the rims of the tart crusts. Place the pan on the middle rack of the preheated oven.Depending on the max temperature of your oven, bake for about 14-16 minutes (my oven was set to 525 degrees F). You'll know the tarts are done when the tops are nicely scorched and the filling is set. Remove from the oven and let the tarts cool for about 8-10 minutes before removing them. Serve with a dusting of powdered sugar and a small pinch of cinnamon if desired. These pastries are best eaten warm the same day they are baked.
Nutrition Information
Show Details
Serving
1tart
Calories
258kcal
(13%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Cholesterol
75mg
(25%)
Sodium
118mg
(5%)
Potassium
57mg
(1%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
129IU
(3%)
Vitamin C
0.01mg
(0%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1tart | |
| Calories | 258kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 75mg | 25% |
| Sodium | 118mg | 5% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
96 reviews
Excellent
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