If you have a sweet tooth and a love for pastries that combine crispy, flaky crusts with silky, luscious fillings, you are going to adore this Portuguese Custard Tarts (Pasteis de Nata) Recipe. These delightful little tarts boast delicate layers of rough puff pastry encasing a creamy, velvety custard that sings with hints of vanilla and caramelized sugar. Perfectly browned at the top with those signature burnt spots that are the hallmark of genuine pasteis de nata, these tarts are an irresistible treat that will have you reaching for more after just one bite.
Ingredients You’ll Need
The magic of this Portuguese Custard Tarts (Pasteis de Nata) Recipe lies in its simplicity. Each ingredient plays a vital role, from creating the flaky pastry walls to delivering the smooth custard center bursting with flavor and a golden finish.
- 420 g homemade rough puff pastry: The flaky, buttery layers provide the perfect sturdy yet delicate tart shell.
- ½ cup heavy cream (35% fat, 118 ml): Adds richness and silkiness to the custard, making it indulgently smooth.
- ½ cup granulated white sugar (115 g): Sweetens the custard and gives that subtle caramelized crunch on top.
- 1 ¼ cup whole milk (300 ml, 3.5% fat): Balances the cream with a lighter dairy note, essential for that creamy texture.
- 2 egg yolks: Provide structure and a gorgeous golden color to the custard filling.
- 4 teaspoons cornstarch (11 g): Thickens the custard to just the right consistency without being heavy.
- 1¼ teaspoon vanilla extract: Infuses the custard with its signature warm, aromatic flavor.
How to Make Portuguese Custard Tarts (Pasteis de Nata) Recipe
Step 1: Prepare the Pastry Shells
Begin by rolling your rough puff pastry into a neat 10 by 12-inch rectangle. Then, from the shorter 10-inch side, roll the dough tightly into a log and chill this in the freezer for 30 minutes to firm up the layers.
Step 2: Cut and Shape the Dough
Once chilled, slice the dough roll evenly into 12 pieces, aiming for about 35 grams each. Working on a lightly floured surface, place each piece with the swirled side up and gently roll into discs slightly larger than your tart tins. This step creates those beautiful, buttery layers that puff up when baked.
Step 3: Fit Dough into Tart Tins
Press each disc firmly into the bottom and sides of the tins, building a little lip over the edge to hold in the custard. Work swiftly so the dough remains cool and pliable, being careful not to overwork it and lose those delicate layers. Then pop them back into the freezer for at least 35 minutes to freeze solid—this preserves the structure during baking.
Step 4: Make the Creamy Custard Filling
In a small saucepan, whisk together heavy cream, sugar, milk, egg yolks, cornstarch, and vanilla extract until smooth and the sugar dissolves. Cook over medium-low heat while continuously whisking, patiently waiting for the mixture to thicken enough to coat the sides of the pan. This process takes focus and love to achieve the perfect custard consistency—thin but luscious enough to hold its shape after baking.
Step 5: Cool the Custard
Remove the thickened custard from heat and keep whisking until it cools slightly, then cover the surface with plastic wrap pressed right onto it to prevent a skin from forming while it cools completely.
Step 6: Assemble and Bake
Preheat your oven to a hot 475°F (245°C). Place the frozen tart shells on a baking tray and carefully spoon the cooled custard into each shell, leaving a small gap beneath the rim to avoid overflow. Immediately slide the tray into the oven, lowering the oven temperature to 450°F (230°C). Bake for about 30 minutes until the tarts are golden brown, with those iconic caramelized bubbles on the custard surface.
Step 7: Cool and Enjoy
Once baked, remove the tarts from the oven and cool them on a rack in their tins. Resist the temptation to dip in right away since the custard inside will be piping hot. Once cooled enough to handle, lift the tarts out and savor the wonderful combination of crisp pastry and creamy custard while still warm.
How to Serve Portuguese Custard Tarts (Pasteis de Nata) Recipe
Garnishes
Although perfect on their own, a light dusting of cinnamon or powdered sugar elevates these tarts beautifully, adding a gentle warmth or subtle sweetness that complements the creamy custard.
Side Dishes
Serve these tarts alongside a fresh cup of strong coffee or rich espresso to balance their richness. They also pair wonderfully with a fresh berry compote or a scoop of vanilla ice cream for an extra special treat.
Creative Ways to Present
For a fresh twist, arrange a platter with Portuguese Custard Tarts dusted with cinnamon and fresh mint leaves, or present mini versions topped with a dollop of whipped cream and a raspberry for an elegant dessert spread that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Portuguese Custard Tarts (Pasteis de Nata) Recipe adventure, store them in an airtight container at room temperature for up to two days to maintain that exquisite crispiness of the pastry.
Freezing
You can freeze the unbaked tart shells for up to two weeks, so you can make batches ahead of time and enjoy fresh tarts anytime. After baking, it’s best to consume the custard tarts fresh as freezing the filled ones can affect the delicate custard texture.
Reheating
Reheat any leftover tarts by placing them in a preheated oven or toaster oven at 350°F for 7-10 minutes. This refreshes the crispy crust and warms the custard to that perfect, comforting temperature without drying it out.
FAQs
Can I use store-bought puff pastry instead of homemade?
Absolutely! While homemade rough puff pastry has a wonderful texture and flavor, store-bought puff pastry works just fine and will still produce tasty Portuguese Custard Tarts with that flaky, buttery crust.
Why does the custard have those burnt spots on top?
Those characteristic scorched bubbles form because the custard is baked at a very high temperature, allowing the sugar on top to caramelize and create the authentic flavor and appearance synonymous with pasteis de nata.
How do I prevent the pastry from getting soggy after filling with custard?
Freezing the tart shells before filling helps the pastry stay firm and prevents the custard from soaking in too quickly. Also, work quickly when filling and bake immediately to lock in the perfect texture.
Can this recipe be made dairy-free?
You can experiment with plant-based alternatives, such as coconut or almond milk and dairy-free cream, but the texture and flavor may vary slightly from the classic rich custard that makes Portuguese Custard Tarts so special.
How long do the tarts keep their best flavor after baking?
They are best enjoyed fresh on the day they’re made, but leftovers kept at room temperature can still taste delightful for 1 to 2 days if stored properly in an airtight container.
Final Thoughts
I can’t recommend this Portuguese Custard Tarts (Pasteis de Nata) Recipe enough for anyone who loves baking or simply adores sweet, flaky pastries. Every step, from shaping the buttery dough to coaxing the custard to silky perfection, feels like a warm hug baking in your oven. Give it a go, and you’ll soon have a new favorite treat that impresses every time, whether for yourself, family, or friends!
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Portuguese Custard Tarts (Pasteis de Nata) Recipe
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
Description
Portuguese Custard Tarts, known as Pasteis de Nata, are delicate and flaky puff pastry shells filled with a creamy, lightly caramelized custard. This traditional dessert offers a perfect balance of crispy texture and smooth, sweet filling, baked to perfection with a characteristic burnt-sugar crust.
Ingredients
Pastry
- 420 g homemade rough puff pastry
Custard Filling
- ½ cup heavy cream (35% fat dairy cream, 118 ml)
- ½ cup sugar (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
- Make the pastry shells: Roll out the puff pastry into a 10 x 12 inch (25 x 30 cm) rectangle. Starting from the 10-inch side, roll the pastry tightly to form a 10-inch long roll. Chill the roll in the freezer for 30 minutes until firm.
- Cut and roll disks: Cut the chilled pastry roll into 12 equal disks weighing about 35 g each. Place each disk on a lightly floured surface with the swirls facing up, then roll out each piece into a flat disc about 1/4 inch wider than the tart tin diameter and approximately 3/16 inches thick, using minimal flour and a pastry scraper to handle the discs gently.
- Form tart shells: Place each disk into the bottom of each custard tart tin, pressing the dough gently to adhere to the bottom and sides, forming a lip around the edge to prevent custard overflow. Work quickly to keep dough cool and avoid overworking. Freeze the shells for at least 35 minutes or until frozen; they can be stored frozen up to 2 weeks before use.
- Prepare custard filling: In a small saucepan, whisk together heavy cream, sugar, whole milk, egg yolks, cornstarch, and vanilla extract until sugar dissolves completely.
- Cook custard: Heat the mixture over medium-low heat, whisking constantly until the custard thickens enough to coat the sides of the pan and steam begins to form. Remove from heat just before pudding consistency, continuing to whisk until cool enough. The custard should have a fairly thin consistency.
- Cool custard: Press plastic wrap directly onto the surface of the custard to prevent skin formation and allow it to cool completely.
- Preheat oven: Set the oven to 475°F (245°C). Place the frozen tart shells on a sheet pan lined with parchment paper for easy cleanup.
- Fill tart shells: Spoon cooled custard into each shell so it is about 3/16 inches below the top edge. Work quickly to avoid custard soaking into the pastry.
- Bake tarts: Place the sheet pan in the middle rack of the oven, immediately reduce temperature to 450°F (230°C), and bake for approximately 30 minutes. Check at 20 minutes and rotate pan if browning unevenly. After 25 minutes, look for golden pastry and characteristic scorched bubbles on the custard. Adjust baking accordingly and turn off oven if browning too fast to use residual heat.
- Cool and serve: Remove tarts from oven, leave them in tins, and cool on a rack. Wait until warm but not hot before removing from tins and serving.
- Reheat instructions: To reheat, preheat oven or toaster oven to 350°F and warm tarts for 7-10 minutes until heated through.
Notes
- The puff pastry dough can be homemade or store-bought for convenience, but homemade yields the best texture.
- Chilling the pastry shells before baking helps maintain a crisp, flaky texture.
- Be patient while cooking the custard over low heat; high heat can curdle the eggs.
- Pressing plastic wrap onto the custard while cooling prevents a skin from forming.
- Oven temperatures may vary; monitoring browning closely helps achieve signature caramelized spots without burning.
- These tarts are best enjoyed warm but can be reheated as described.
- Freezing the formed pastry shells ahead of time makes this recipe manageable for meal planning.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
