Pastel de Nata (Portuguese Custard Tart)
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
12
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Calories
257 kcal
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Course
Dessert
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Cuisine
Portuguese
Pastel de Nata (Portuguese Custard Tart)
Description
The Pastel de Nata begins with a pre-rolled puff pastry sheet folded and rolled to form a sturdy layered crust that holds the custard filling well. The filling itself is a blend of milk, flour, and salt cooked until thickened, then combined with a hot sugar syrup infused with vanilla, lemon peel, and a cinnamon stick, creating fragrant notes throughout. Whisked egg yolks are incorporated to provide richness and structure to the custard.
Baked at a high heat of 550°F (290°C) in a muffin tin or traditional tart pans, the tarts develop a golden, slightly blistered top typical of Pastel de Nata, while the custard inside remains smooth and tender. Dusting with cinnamon or icing sugar is an option for serving, adding extra flavor and visual appeal.
Ingredients
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 1 ¼ cups milk whole
- 1 ⅓ cups white sugar
- ⅓ cup water
- 6 egg whisked, or 7 yolks from medium sized eggs, yolk, large sized
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 1 lemon peel cut into strips (optional, only
- 1 puff pastry about 300g or 10 oz, pre-rolled sheet
- cinnamon optional, for dusting on top
- icing sugar optional, for dusting on top
Instructions
- Preheat your oven to 550°F (290°C). Lightly grease a 12 cup muffin tin or use 12 traditional pasteis de nata tart pans.
- In a medium sized saucepan, bring to a boil the sugar, water, vanilla extract, lemon peel (optional), and cinnamon stick. Cook until a thermometer reads a temperature of 220°F (100°C). Do not stir the mixture.
- In another medium sized saucepan whisk the milk, flour and salt together until evenly combined. Cook over medium heat, whisking constantly, for about 5 minutes or until well combined and the milk is thickened. Take off the heat and let cool for 10 minutes.
- Once cooled, whisk in the egg yolks. Then remove the cinnamon stick from the sugar syrup and add the syrup to the milk. Mix until everything is well combined. Optional: strain through a sieve to remove any lumps.
- Unroll the store bought puff pastry and fold in half into a rectangle. Gently roll the pastry to press the two layers together. From the short end of the rectangle tightly roll the sheet into a log.
- Cut the log into 12 even pieces. Use your hands to flatten each piece and then roll them out as thin as possible into a circle.
- Place a piece of rolled pastry into each of the 12 cups of the muffin tin (or pasteis de nata tart pan). Press the pastry against the edges of the muffin tin to create the tart shells.
- Fill each pastry cup ¾ of the way full with the custard.
- Bake the tarts until the custard starts to caramelize and blister and the pastry turns golden brown, approximately 10-12 minutes.
- Serve warm, with powdered sugar and ground cinnamon (both optional, but delicious). Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 100mg | 33% |
| Sodium | 115mg | 5% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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