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Portuguese Pastéis de Nata

These creamy little custard tarts can be eaten in two bites should you choose, but they are best slowly savored.  A quintessential Portuguese sweet, I was determined to make them after my last trip to Portugal.

The puff pastry crust takes a few days to prepare but my recipe gets around it by using a store-bought dough (and it works).

The custard recipe inside the tarts is from the cookbook, Piri Piri Starfish by Tessa Kiros.

Portuguese Pastéis de Nata

These creamy little custard tarts can be eaten in two bites should you choose, but they are best slowly savored.  A quintessential Portuguese sweet, I was determined to make them after my last trip to Portugal.

The puff pastry crust takes a few days to prepare but my recipe gets around it by using a store-bought dough (and it works).

The custard recipe inside the tarts is from the cookbook, Piri Piri Starfish by Tessa Kiros.

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Ingredients

Recipe serves: 12
custard
1/2 cup (100 grams) caster sugar
3 tablespoons water
1/4 cup (30 grams) cake flour
3/4 cup (185ml) milk
1/2 teaspoon vanilla
1 strip lemon rind
3 egg yolks, you can freeze the egg whites to use for a meringue
1/2 cup (125ml) heavy cream
pastry
1 package defrosted puff pastry
optional
ground cinnamon
confectioners sugar (icing sugar)
special utensils
12 Pastéis tins or 12 muffin tins
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Portuguese Pastéis de Nata
  • time
    1 hour
  • serves
    12
  • skill level
    Medium

Ingredients

  • custard

  • pastry

  • optional

  • special utensils

Directions

1
Done

Tins

I used muffin tins which are slightly deeper and less traditional than the shallower pastéis tins that you can buy online. The pastéis pans are individual which makes it easier to work with when working the dough.

2
Done

pastry

Roll out the pastry onto a floured surface into a 16 in x 14 inch (40 cm x 35 cm) rectangle.

3
Done

Cut the rectangle in half lengthwise.

4
Done

Working lengthwise (the longer side), roll up each half into a long sausage.

5
Done

Cut each sausage into 6 equal pieces of about 2 1/2 inches (3 cm) in length. I cut one and then used that as the template to measure out each piece.

6
Done

Taking your tins, stand each piece of dough upright like a cylinder in tin and press down with your thumbs. You are making a type of nest and spinning the tin helps spread it out and up the sides.

7
Done

Press gently up the sides, not too rough but it should go to the top. Use forefingers to press up sides if need be. Refrigerate while making the custard.

8
Done

custard

Take out three small heavy bottom sauce pans and one large mixing bowl.

9
Done

In the mixing bowl, add the flour and about 2 tablespoon of the milk. Combine together to make a smooth, slightly wet paste (slurry). Set aside.

10
Done

Place all the sugar in a sauce pan with 3 tablespoons water. Stir until all the sugar is dissolved, about 4 minutes.

11
Done

Bring to a gentle boil and cook until thickened but not caramelized, about 6 minutes.

12
Done

While sugar is thickening, in another saucepan, add the milk, lemon rind and vanilla. Place on medium heat and gently bring to a boil.

13
Done

Remove the lemon rind from the milk, and add milk to mixing bowl with the flour paste. Whisk together until smooth and then whisk in the egg yolks.

14
Done

Tip all back into the sauce pan, and over low heat whisk for 1-2 minutes until smooth and the eggs have heated up a bit.

15
Done

When sugar is thickened, pour a very slow drizzle into the hot milk/egg mixture while whisking continuously.

16
Done

Remove from heat and whisk in the heavy cream. Pour all into a container or jug with a spout to make it easier to pour into pastry.

17
Done

Remove pastry from refrigerator and pour custard 2/3 way up into each pastry tin.

18
Done

Bake for 20-25 minutes until you have dark spots on the top of the tarts.

19
Done

Serve warm or at room temperature with cinnamon and confectioners sugar.