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

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

Introduction

Pastéis de Nata, also known as Portuguese custard tarts, are a beloved pastry with a crispy, flaky crust and a creamy, caramelized custard filling. Originating from the Jerónimos Monastery in Lisbon, these tarts have gained international fame for their delicate texture and rich flavor. Making them at home requires some patience, but the result is well worth the effort.

Ingredients

For the Pastry:

• 250g (2 cups) all-purpose flour
• ¼ teaspoon salt
• 150ml (⅔ cup) cold water
• 180g (¾ cup) unsalted butter, softened

For the Custard Filling:

• 250ml (1 cup) whole milk
• 1 cinnamon stick
• 1 strip of lemon peel
• 200g (1 cup) granulated sugar
• 60ml (¼ cup) water
• 30g (¼ cup) all-purpose flour
• 4 large egg yolks
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preparing the Dough

1. Mix the flour and salt in a bowl, then gradually add cold water while mixing until a rough dough forms.
2. Knead the dough for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 15 minutes.
3. On a lightly floured surface, roll out the dough into a thin rectangle. Spread softened butter evenly over two-thirds of the surface.
4. Fold the unbuttered third over the middle, then fold the other third on top. Rotate the dough 90 degrees and repeat this process twice more.
5. Wrap in plastic and refrigerate for at least 1 hour.

Step 2: Preparing the Custard

1. In a saucepan, heat the milk, cinnamon stick, and lemon peel over medium heat until it reaches a simmer. Remove from heat and let it infuse for 10 minutes.
2. In a separate small saucepan, combine sugar and water. Heat without stirring until the sugar reaches 100°C (220°F) or forms a light syrup.
3. Remove the cinnamon stick and lemon peel from the milk, then whisk in the flour. Gradually add the hot sugar syrup while continuously whisking.
4. In a separate bowl, lightly beat the egg yolks and vanilla extract, then slowly pour into the custard mixture, whisking continuously.
5. Strain the custard through a fine-mesh sieve to ensure smoothness.

Step 3: Assembling the Tarts

1. Preheat your oven to 250°C (480°F) or the highest setting available. Place a baking sheet inside to preheat.
2. Roll out the chilled pastry dough into a thin sheet. Cut into small circles and press them into a greased muffin tin. Ensure the pastry extends slightly above the edge of each mold.
3. Pour the custard filling into each pastry shell, filling about ¾ full.
4. Place the muffin tin on the preheated baking sheet and bake for 10-12 minutes, or until the custard starts to caramelize and develop dark spots.
5. Remove from the oven and let the tarts cool in the tin for a few minutes before transferring them to a wire rack.

Step 4: Serving and Enjoying

• Sprinkle with cinnamon or powdered sugar for an authentic touch.
• Serve warm or at room temperature with a cup of espresso or Portuguese galao (milk coffee).

Tips for the Perfect Pastéis de Nata

✔ Use high heat – Authentic pastéis de nata are baked in super-hot ovens, helping to caramelize the top while keeping the pastry crisp.
✔ Chill the dough – This ensures the pastry remains flaky and easy to handle.
✔ Don’t overfill the pastry cups – This prevents overflow and ensures even baking.
✔ Let the custard rest – Straining the custard ensures a smooth, lump-free texture.

Making pastéis de nata at home may take some effort, but the final product is a rewarding and delicious treat. With a perfectly crispy crust and a creamy, caramelized filling, these traditional Portuguese tarts are sure to impress.