How to Make a Traditional Portuguese Pastéis de Nata (Custard Tart)

How to Make a Traditional Portuguese Pastéis de Nata (Custard Tart)

Pastéis de Nata, also known as Portuguese custard tarts, are a beloved pastry that has earned a special place in the hearts of food lovers worldwide. This rich and flaky tart is filled with a velvety custard made from eggs, sugar, cream, and vanilla. Though it may seem complex, making Pastéis de Nata at home is an achievable and incredibly rewarding experience. Here’s a step-by-step guide to creating this iconic treat in your own kitchen.

Ingredients

For the pastry:

• 500g (about 3 cups) puff pastry (preferably homemade or store-bought, though homemade adds a richer flavor)

For the custard filling:

• 1 cup (240ml) whole milk
• 1/2 cup (120ml) heavy cream
• 3/4 cup (150g) granulated sugar
• 1 cinnamon stick
• 1 lemon peel (optional, for added zest)
• 6 large egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

For the finishing touches:

• Ground cinnamon (optional, for sprinkling)
• Powdered sugar (optional, for dusting)

Equipment

• Muffin tin or Pastéis de Nata tart molds
• Rolling pin (if using homemade puff pastry)
• Small saucepan
• Mixing bowl
• Whisk
• Strainer or fine sieve

Instructions

1. Prepare the Puff Pastry

If you’re using store-bought puff pastry, thaw it according to the package instructions. If you’re making your own, be sure to roll it out on a lightly floured surface until it’s about 1/8 inch thick. Using a round cutter (or a glass), cut out discs of pastry that are slightly larger than the molds you’ll be using for baking.

Line a muffin tin or individual tart molds with the pastry discs, pressing down gently to ensure that the pastry fits snugly in each mold. You want the pastry to come up the sides of the mold. Chill the pastry in the refrigerator for about 30 minutes while you prepare the custard.

2. Make the Custard Filling

In a small saucepan, combine the whole milk, heavy cream, granulated sugar, cinnamon stick, and lemon peel. Heat over medium heat, stirring occasionally, until the mixture just starts to simmer. Once it reaches this point, remove the saucepan from the heat and allow it to cool for a few minutes to infuse the flavors.

While the milk mixture is cooling, whisk together the egg yolks, cornstarch, and vanilla extract in a separate mixing bowl until smooth. Gradually pour a small amount of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs. This prevents the eggs from scrambling when combined with the hot liquid.

Once the egg yolk mixture is warmed up, slowly pour the egg mixture back into the saucepan with the remaining milk mixture, whisking continuously. Place the saucepan back on the heat and continue stirring until the custard thickens, which should take about 5-7 minutes. Be careful not to let the custard boil, as this can cause it to curdle.

Once thickened, strain the custard through a fine sieve into a clean bowl to remove the cinnamon stick, lemon peel, and any coagulated egg bits. Allow the custard to cool slightly before filling the pastry shells.

3. Assemble the Pastéis de Nata

Preheat your oven to 250°C (475°F). Spoon the custard filling into the prepared pastry shells, filling each about 3/4 full. The custard should be smooth and even across each tart.

4. Bake the Tarts

Place the muffin tin or tart molds in the oven and bake for 15-20 minutes, or until the custard is golden brown on top and the edges of the pastry are crisp and slightly caramelized. You should see the custard begin to bubble up and get a beautiful golden hue. If you want the traditional slightly charred appearance on the top, you can broil the tarts for the last minute or two, but keep an eye on them to avoid burning.

5. Cool and Serve

Remove the tarts from the oven and allow them to cool for a few minutes before removing them from the molds. Pastéis de Nata are traditionally served warm or at room temperature.

Optionally, dust the tarts with a light sprinkling of ground cinnamon or powdered sugar for a beautiful finish. Serve with a cup of coffee or enjoy them as a delightful dessert on their own.

Tips for Perfect Pastéis de Nata

1. Puff Pastry Quality: The quality of the puff pastry will directly affect the final outcome. If you can, opt for high-quality store-bought puff pastry or make your own from scratch for the best results.

2. Temper the Eggs: Be sure to temper the egg yolks with the warm milk mixture slowly. This process ensures the eggs do not curdle when combined with the hot liquid.

3. Chill the Pastry: Make sure to chill the pastry dough before baking to maintain its flaky texture. Cold pastry puffs up better when baked.

4. Broil for a Traditional Finish: If you like the signature caramelized top, you can finish the tarts under a broiler for a minute or two after baking. Just keep an eye on them so they don’t burn.

5. Storage: Pastéis de Nata are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2-3 days. They may lose their crispness, but they’ll still be delicious.

Variations of Pastéis de Nata

While the traditional recipe is always a hit, there are several variations you can try depending on your preferences. You can add a dash of nutmeg or a few drops of almond extract for a different flavor profile. Some versions even incorporate a drizzle of honey or a layer of caramelized sugar on top.

Conclusion

Making traditional Portuguese Pastéis de Nata from scratch requires patience and care, but the result is a delicious, flaky, and creamy tart that’s hard to beat. Whether you’re preparing them for a special occasion or just because, these tarts are sure to impress and satisfy anyone who has the pleasure of tasting them.