Pasteis de Nata – Egg Custard Tarts (Portugal)
A classic Portuguese treat, Pastéis de Nata are flaky puff pastry tarts filled with a rich, creamy egg custard. Lightly caramelized on top with a hint of citrus and cinnamon, these tarts are luxuriously smooth, sweet, and perfectly balanced between crisp pastry and silky custard.
Ingredients:
- 1 package all-butter puff pastry
- 1 cup (240ml) whole milk
- ¼ cup (60ml) evaporated milk
- 1 tbsp (14.8ml) cornstarch
- 1 cup (240ml) granulated sugar
- ½ cup (120ml) water
- Large strip of lemon peel without white pith attached
- Large strip of orange peel without white pith attached
- 1 cinnamon stick
- 1 tsp (4.9ml) vanilla paste
- 5 egg yolks
Method:
Depending on how the dough is packaged, unroll it or roll it out to a rectangle about 14 inches by 11 inches. Roll the dough lengthwise to form a tight sausage. If the dough has warmed up to room temperature, wrap it in plastic wrap and place it in the fridge for 15 minutes before proceeding.
Cut the ends off the dough and cut 12 dough rounds ½ inch thick each. Place the dough rounds in the bottom of the cups of a muffin pan. Using your thumbs and starting in the center, press the dough round out to thin it out and bring it up the sides. Continue pressing until the dough peaks over the edges of the muffin cups. Place the muffin pan in the fridge for at least 30 minutes.
Add the water, sugar, lemon peel, orange peel, and cinnamon stick to a saucepan and bring to a boil over high heat, then take off the heat.
In another saucepan, heat half the milk and all the evaporated milk over medium-low heat until it is just about to start simmering. Stir together the remaining ¼ cup milk and cornstarch to form a slurry and whisk that into the hot milk. Take off the heat and pour in the sugar syrup through a strainer to remove the citrus peels and cinnamon stick. Allow the mixture to cool slightly, then whisk in the egg yolks and vanilla paste. Strain the mixture if there are any lumps and allow to cool fully.
Preheat the oven to 500 F (260 C). Pour the custard into the pastry cups so it is just shy of the top. Transfer to the oven and bake for 8-10 minutes, or until the tops are browned.
Allow the tarts to cool for a few minutes in the muffin pan, then transfer them to a cooling rack for a few minutes. Serve warm.