"Two bites of creamy, sweet, custard encased in a crispy, flaky pastry shell—this is the quintessential Portuguese dessert?"
Pastéis de Nata (Portuguese custard tarts)
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Prep time: 1hr
Cook time: 10mins
Serves or Makes: 12
Recipe Card
ingredients
- 250 ml whole milk
- 150 g sugar
- 75 ml water
- 30 g unleavened flour
- 4 egg yolks
- 1 cinnamon stick
- 3 strips lemon peel
- 300 g puff pastry
Method
SUGAR SYRUP
Step 1
In a saucepan, bring the sugar and water to a boil.
Step 2
Let it boil until it reaches the pearl stage—approximately three minutes for it to reach 110°C [ 230°F]. If you don’t have a thermometer, dip a spoon into your syrup and lift it, a large drop should form, which will leave a short thin thread as it falls. To avoid crystallization [we don’t want that], do not stir the sugar solution.
MILK CREAM
Step 1
In a bowl whisk the flour with 50 ml of cold milk until smooth.
Step 2
In another pan bring the milk, cinnamon stick and the lemon peel to a boil.
Step 3
Add the flour mixture and stir until it thickens. nata filling
NATA FILLING
Step 1
Add the sugar syrup to the milk cream, stirring constantly with a wire whisk to avoid forming lumps.
Step 2
Let the mixture cool.
Step 3
Add the egg yolks and stir well to incorporate the egg yolks in the cream.
Step 4
Remove the cinnamon stick and lemon peel. put it together
PUT IT TOGETHER
Step 1
Preheat your oven to 260°C [ 500°F].*
Step 2
Roll out the puff pastry into a rectangle, sprinkle it with a little water and roll it into a log.
Step 3
Cut into 2 cm thick slices [if you’re using classic tins, cut the dough 2.5-3cm].
Step 4
Place one piece pastry dough, cut side down into each greased tin.**
Step 5
Place a small cup of water on the side to dip your thumbs in. Use your damp thumb, to flatten the dough against the bottom of the cup, then shape it up the sides.
Step 6
Fill each cup 3/4 full with the cool custard.
Step 7
Bake the natas until the edges of the dough start to brown, about 10 minutes for the mini-tins, 15 to 17 minutes for the classic tins.
Step 8
Remove from oven and let cool 10 minutes before removing from tins.
Step 9
Best eaten warm [not hot] with a dusting of cinnamon, but of course, that’s entirely up to you!
TIPS
Step 1
* OVEN TEMPERATURE: If your oven doesn’t reach 260ºc, don’t worry, just put it to maximum heat, and if it can do hotter, go for it! if you have a convection oven, this is the recipe to use that setting!
Step 2
** TINS: Pastel de nata tins work best but any tart mould or even a muffin tin will work. Since we’re working with lower heat than bakeries, we recommend using smaller tins.