Print

Portuguese Custard Tarts (Pasteis de Nata) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 9 reviews

Portuguese Custard Tarts, or Pasteis de Nata, are flaky, crisp puff pastry shells filled with a creamy, lightly sweetened custard that is baked to perfection with deliciously caramelized tops. These iconic Portuguese treats have a rich, smooth texture with a delicate hint of vanilla, making for an irresistible dessert or snack. This recipe guides you through making the flaky pastry shells from scratch and the silky custard filling with simple ingredients and straightforward techniques. Perfect for dessert lovers wanting a classic, authentic Portuguese delicacy.

  • Author: Chef
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Portuguese

Ingredients

Pastry

  • 420 g homemade rough puff pastry

Custard Filling

  • ½ cup heavy cream (35% fat dairy cream, 118 ml)
  • ½ cup granulated white sugar (115 g)
  • 1 ¼ cup whole milk (300 ml, 3.5% milk fat)
  • 2 egg yolks
  • 4 teaspoons cornstarch (11 g)
  • 1¼ teaspoon vanilla extract

Instructions

  1. Make the pastry shells: Roll out the rough puff pastry into a 10×12 inch (25×30 cm) rectangle. Starting from the 10-inch side, roll the pastry tightly into a 10-inch long roll. Freeze the roll for 30 minutes until firm enough to cut.
  2. Cut and shape the pastry: Cut the chilled pastry roll into 12 equal disks weighing about 35 g each by halving twice and then cutting into thirds, or use a ruler to get even portions. Roll each disk on a lightly floured surface with the swirled side up, flattening each into a disc about ¼ inch wider than your tart tins and 3/16 inches thick. Lift carefully with a pastry scraper to avoid tearing.
  3. Fit the pastry into tins: Press each disc into the bottom and sides of individual custard tart tins, forming a lip that extends above the tin rim to prevent custard overflow. Work quickly to keep dough cool and handle minimally to avoid toughening. If dough sticks, lightly flour your fingers.
  4. Freeze the tart shells: Freeze the formed pastry cups for at least 35 minutes until firm. These can be prepared ahead and stored frozen up to 2 weeks.
  5. Make the custard filling: In a small saucepan, whisk together heavy cream, sugar, whole milk, egg yolks, cornstarch, and vanilla extract until sugar dissolves. Place over medium-low heat and whisk continuously until the mixture thickens and coats the sides of the pan, showing steam but not boiling. Remove from heat once custard is thick enough to coat a spoon but still fairly thin.
  6. Cool the custard: Transfer the custard to a bowl and press plastic wrap directly on the surface to prevent skin formation. Let it cool completely.
  7. Preheat oven and fill shells: Preheat the oven to 475°F (245°C). Arrange frozen pastry shells on a sheet pan lined with parchment paper.
  8. Fill tart shells with custard: Spoon the cooled custard into each shell, leaving about 3/16 inch space below the rim. Work quickly to prevent custard from soaking the pastry. Be ready to bake immediately after filling.
  9. Bake the tarts: Place the sheet pan in the oven’s middle rack and immediately reduce the temperature to 450°F (230°C). Bake for around 30 minutes, checking at 20 minutes to rotate the pan if browning unevenly. Look for golden brown pastry edges and signature dark caramelized bubbles forming on top.
  10. Finish baking and cool: If browning too fast before 30 minutes, turn the oven off and use residual heat to finish cooking. When done, remove tarts from the oven and cool in the tins on a rack.
  11. Serve and reheat: Serve Portuguese Custard Tarts warm once cool enough to handle. To reheat, warm in a 350°F (177°C) oven or toaster oven for 7-10 minutes until hot throughout.

Notes

  • The pastry shells can be made ahead and frozen for up to 2 weeks.
  • Use low heat and whisk continuously when cooking the custard to prevent curdling or over-thickening.
  • Press plastic wrap directly on the custard surface when cooling to prevent skin formation.
  • Work quickly when filling tart shells and have the oven preheated for best results to keep pastry crisp.
  • To check doneness, look for signature scorched bubbles on custard surface and golden brown pastry edges.
  • Reheat gently to restore warm custard without drying out the tart.

Find it online: https://cheftinaskitchen.com/portuguese-custard-tarts-pasteis-de-nata-recipe/