Portuguese Custard Tarts

Experience the irresistible charm of Portuguese Custard Tarts, or Pastéis de Nata, a beloved treat from Portugal’s rich culinary heritage. With their golden, flaky puff pastry shells and creamy, vanilla-infused custard centers accented by a hint of cinnamon and zesty lemon, these tarts are a perfect balance of indulgence and elegance. This recipe captures the authenticity of these baked delights, combining simple ingredients like egg yolks, whole milk, and heavy cream to create a silky filling with caramelized tops reminiscent of crème brûlée. Ready in under an hour, these homemade tarts are perfect for impressing guests or savoring alongside a cup of espresso. Serve warm or at room temperature for a taste of Portugal that will transport your taste buds with every bite!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 sheet Puff pastry
• 150 grams Granulated sugar
• 60 milliliters Water
• 25 grams All-purpose flour
• 250 milliliters Whole milk
• 50 milliliters Heavy cream
• 4 large Egg yolks
• 1 teaspoon Vanilla extract
• 1 Cinnamon stick
• 1 strip Lemon zest

Directions

Step 1

Preheat your oven to 250°C (480°F) and grease a 12-cup muffin tin lightly with butter or cooking spray.

Step 2

Roll the puff pastry sheet into a tight cylinder. Slice it into 12 even pieces, around 1 inch thick each.

Step 3

Place each pastry slice into a muffin cup, cut-side up, then use your fingers to press and spread the pastry outward to line each cup evenly. Set aside.

Step 4

In a small saucepan over medium heat, combine the granulated sugar and water. Heat until the sugar fully dissolves, then continue simmering for about 1-2 minutes until slightly thickened. Set aside to cool.

Step 5

In another saucepan over low heat, whisk together the flour and a small splash of milk (from the 250 ml) to form a smooth paste. Gradually whisk in the remaining milk and the heavy cream, ensuring no lumps remain.

Step 6

Add the cinnamon stick and lemon zest to the milk mixture, heating gently until it starts to thicken, about 5-7 minutes. Remove from the heat and discard the cinnamon stick and lemon zest.

Step 7

In a separate bowl, whisk the egg yolks with the vanilla extract until smooth. Gradually add the cooled sugar syrup to the yolks, stirring constantly to avoid scrambling.

Step 8

Slowly pour the egg yolk mixture into the warm milk mixture, whisking until smooth. Strain the custard through a fine-mesh sieve into a clean bowl or jug to remove any lumps.

Step 9

Fill the prepared pastry cups with the custard mixture, leaving a slight gap at the top.

Step 10

Bake for 15-20 minutes or until the custard is set and golden, with dark caramelized spots on top.

Step 11

Allow the tarts to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Nutrition Facts

Serving size	(664.5g)

Amount per serving	% Daily Value*
Calories	1454.8

Total Fat 58.7g	0%
Saturated Fat 30.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 818.9mg	0%
Sodium 305.1mg	0%
Total Carbohydrate 206.5g	0%
Dietary Fiber 3.8g	0%
Total Sugars 163.6g
Protein 25.0g	0%

Vitamin D 186.6IU	0%
Calcium 465.9mg	0%
Iron 4.4mg	0%
Potassium 560.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 6.9%

Carbs: 56.8%