One of the best parts about growing up in a Portuguese household is all the delicious foods you’re exposed to from an early age. Portuguese cuisine involves everything from kale soup (before it was cool) to delicious cream-filled donuts. Personally, my favourite have always been the beloved Portuguese Custard Tarts (pastéis de nata). These puff-pastry wrapped gems are filled with delicious egg custard and absolutely impossible to resist.
Whether you’re baking for your cousin’s batismo or simply want a treat to enjoy with your morning espresso, these are the perfect solution. While they may seem daunting, this custard tart recipe has been adapted by my mom and I to be a bit more suitable for a busy lifestyle (because some of us can’t afford to stir the custard all day like Avó).
Portuguese Egg Custard Tarts (Pastéis de nata)
- Prep Time:20 minutes
- Cook Time:40 minutes
- Total Time:2 hours (includes cooling)
- Servings:15 tarts
- Medium
- 1 package (2 sheets) of puff pastry or homemade, thawed in the fridge
- 2 cup whole milk (3.5%)
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon butter or margarine
- 1/2 cup cold whole milk
- 1 tablespoon white sugar
- 2 tablespoon cornstarch
- 6 egg yolks
- Zest of one lemon
Ingredients
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Step 1
Preheat the oven to 400°F.
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Step 2
Gather and prepare your ingredients. Zest the lemon and separate the egg yolks.
#SpoonTip: Use the leftover egg whites for an omelet or meringues!
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Step 3
In a large pot, mix 2 cups of milk, sugar, lemon zest, vanilla and butter over medium heat. Bring to a boil and remove from heat immediately.
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Step 4
In a measuring cup, mix the cold milk with the sugar and cornstarch. Whisk until everything is well blended and no lumps of sugar or cornstarch remain.
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Step 5
Put the pot back on medium heat. Slowly whisk in the cornstarch mixture and mix until combined.
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Step 6
Continue to whisk the mixture constantly and begin to add the egg yolks, one at a time, beating well after each addition.
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Step 7
Once the mixture has thickened into custard, take off the heat and allow to cool slightly.
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Step 8
On a lightly floured surface or parchment, roll your puff pastry into a log.
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Step 9
Cut the log of puff pastry into 1-inch pieces.
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Step 10
Shape the dough into little circles by stretching and pulling the dough. Alternatively, you could roll the puff pastry out and cut into circles.
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Step 11
Press the puff pastry circles into tart shells or a muffin tin.
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Step 12
Spoon roughly 1.5 tablespoons of custard into each tart shell.
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Step 13
Bake the tarts for 20-25 minutes until pastry is cooked through and custard is set. There will probably be some browned spots on the custard (which is normal).
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Step 14
Let the tarts cool slightly before topping with cinnamon (optional) and enjoying with a cup of coffee!