Pastéis de nata, the beloved Portuguese custard tarts, offer the perfect balance of a crispy, buttery crust and a creamy, indulgent filling. These tarts are a staple in Portugal and have won hearts around the world. With just a handful of ingredients, you can recreate this iconic dessert in your own kitchen and enjoy a taste of Portugal with every bite.
Why You’ll Love This Recipe
These Pastéis de nata are a dream come true for dessert lovers. The flaky, golden-brown puff pastry combined with a rich, vanilla-flavored custard filling creates an irresistible treat. Whether served warm with a dash of cinnamon or cooled, they are perfect for afternoon tea, special occasions, or as a delightful snack. The recipe is straightforward, making it easy for anyone to enjoy the taste of traditional Portuguese pastry at home.
Ingredients
-
500 g of sugar
-
125 g of flour
-
1 pinch of salt
-
Puff pastry
-
11 egg yolks
-
1 liter of milk
-
Zest of 1 lemon or vanilla
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
In a saucepan, combine the sugar, flour, vanilla, milk, and a pinch of salt.
-
Cook while stirring until the cream thickens and starts to pull away from the spatula.
-
Remove from heat and let it cool for a few minutes.
-
Incorporate the egg yolks into the cream and mix well.
-
Pour the mixture into small molds already lined with puff pastry.
-
Bake in a preheated oven at 300°C (high heat, 9/10 setting).
-
Once done, remove from the oven and sprinkle with cinnamon.
-
Enjoy these delicious treats!
Servings and Timing
-
Servings: 12-15 tarts
-
Prep Time: 30 minutes
-
Cook Time: 20 minutes
-
Total Time: 50 minutes
Variations
-
Cinnamon or Nutmeg: You can customize the topping with either cinnamon or nutmeg, depending on your preference.
-
Citrus Zest: For an added burst of freshness, try using orange zest instead of lemon.
-
Mini Pastéis: For a bite-sized version, use a muffin tray or mini tart pans.
Storage/Reheating
-
Storage: These tarts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
-
Reheating: If you need to reheat, place the tarts in a preheated oven at 160°C for about 5 minutes to restore the crispness of the pastry.
FAQs
Can I use a muffin tin instead of tart molds?
Yes, you can use a muffin tin, though the shape will be different. The cooking time may slightly vary, so keep an eye on them.
Should I eat Pastéis de nata hot or cold?
While traditionally eaten warm, these tarts are delicious both hot and cold. They are particularly delightful when slightly warm.
Can I prepare the custard ahead of time?
Yes, you can prepare the custard in advance and refrigerate it. Just ensure to cover it tightly and let it come to room temperature before filling the pastry shells.
Can I use store-bought puff pastry?
Absolutely! Store-bought puff pastry makes this recipe much easier, and it still delivers delicious results.
How can I prevent the pastry from getting soggy?
Ensure the pastry is fully baked before adding the custard filling. The high oven temperature helps to seal the crust, keeping it crispy.
Can I freeze these tarts?
Yes, you can freeze the unbaked tarts. Simply assemble the tarts in the molds and freeze them. Bake directly from frozen, but add a few extra minutes to the baking time.
Is it possible to make Pastéis de nata without eggs?
Unfortunately, eggs are essential for the custard filling, and there isn’t a perfect egg substitute for the rich, creamy texture in this recipe.
What if I don’t have a high-temperature oven?
If your oven doesn’t reach 300°C, try baking the tarts at the highest setting available and keeping a close eye on the color of the pastry to ensure it crisps up.
Can I add other flavors to the custard?
Yes, you can infuse the milk with other flavors such as cardamom, star anise, or even a little bit of coffee for a unique twist.
How do I know when the tarts are done baking?
The tarts are done when the custard is set, and the puff pastry is golden brown and crispy. If you poke a tart, the filling should feel firm to the touch.
Conclusion
Pastéis de nata are an iconic and delicious Portuguese treat that’s surprisingly simple to make at home. With a buttery, flaky crust and a creamy custard filling, this dessert is sure to impress anyone who tries it. Whether you’re hosting a gathering or indulging in a quiet moment, these tarts are a perfect choice. The versatility of the recipe means you can customize it with various flavors, making it uniquely your own.
Print
Pastéis de Nata
- Total Time: 50 minutes
- Yield: 12-15 tarts
- Diet: Vegetarian
Description
Pastéis de nata, the beloved Portuguese custard tarts, offer the perfect balance of a crispy, buttery crust and a creamy, indulgent filling. These tarts are a staple in Portugal and have won hearts around the world. With just a handful of ingredients, you can recreate this iconic dessert in your own kitchen and enjoy a taste of Portugal with every bite.
Ingredients
500 g of sugar
125 g of flour
1 pinch of salt
Puff pastry
11 egg yolks
1 liter of milk
Zest of 1 lemon or vanilla
Instructions
- In a saucepan, combine the sugar, flour, vanilla, milk, and a pinch of salt.
- Cook while stirring until the cream thickens and starts to pull away from the spatula.
- Remove from heat and let it cool for a few minutes.
- Incorporate the egg yolks into the cream and mix well.
- Pour the mixture into small molds already lined with puff pastry.
- Bake in a preheated oven at 300°C (high heat, 9/10 setting).
- Once done, remove from the oven and sprinkle with cinnamon.
- Enjoy these delicious treats!
Notes
- For a different twist, try using orange zest instead of lemon for a fresh citrus burst.
- You can top with cinnamon or nutmeg, based on your preference.
- For mini versions, use a muffin tray or mini tart pans.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 20g
- Sodium: 30mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
