Pastéis de Nata (Portuguese Custard Tarts)
These iconic Portuguese custard tarts feature a rich, creamy egg custard baked in flaky puff pastry until beautifully caramelized. A delightful treat for any time of day.
Instructions
- Preheat your oven to 450°F (230°C). Lightly grease a 12-cup muffin tin or two 6-cup muffin tins.
- In a medium saucepan, whisk together the milk and cornstarch until smooth. Add the vanilla bean seeds (and pod if using, remove before adding yolks) and sugar. Heat over medium heat, stirring constantly, until the mixture begins to thicken and just comes to a boil. Remove from heat.
- In a separate bowl, lightly whisk the egg yolks. Gradually temper the hot milk mixture into the egg yolks, whisking continuously to prevent the eggs from scrambling. Once combined, pour the mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens to a consistency similar to pudding. Remove the vanilla pod if used. Strain the custard through a fine-mesh sieve into a clean bowl for an extra smooth texture, then set aside to cool slightly.
- On a lightly floured surface, roll out each sheet of thawed puff pastry into a rectangle about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-16 circles (you may need to gather and re-roll scraps).
- Gently press each pastry circle into the prepared muffin tin cups, allowing the edges to come up slightly above the rim of the cup. This creates the signature flaky crust.
- Pour the cooled custard into the prepared pastry shells, filling each about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and flaky, and the custard is set with a beautiful caramelized, sometimes blistered, top. Keep a close eye on them to prevent burning.
- Carefully remove the tarts from the muffin tin and let them cool on a wire rack. Serve warm or at room temperature. For an extra touch, dust with cinnamon before serving.
Pastéis de Nata are a beloved Portuguese delicacy, famous for their crisp, flaky crust and luscious, burnt-top custard filling. While traditionally made with a more complex sugar syrup, this home-friendly version simplifies the process without compromising on the authentic, sweet, and comforting flavors. Enjoy the taste of Lisbon right in your kitchen with this delightful recipe.