Pasteis de Nata Recipe | Portuguese Custard Tarts

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Pasteis de Nata (Portuguese Custard Tarts). This is my version of the yummy traditional tarts found in Portugal, but my foolproof Portuguese custard tart recipe will give you a crisp, flaky shell and wobbly custard filling every time. Pastel de nata is a Portuguese egg tart pastry, originally from Portugal which can also be found in countries with significant Portuguese immigrant populations.

This pastéis de nata recipe makes as-close-to-authentic Portuguese custard tarts with a rich egg custard nestled in shatteringly crisp pastry. Tastes like home, even if you're not from Portugal. These Portuguese custard tarts are facsimiles of the true pastéis de Belém pastries from the Antiga Confeitaria de Belém, where they churn out more than 10,000 pastries each day. When you make that many a day, you get damn good at it, but I hope you try this recipe and enjoy!

Ingredients
Puff pastry sheet x 2

Ground cinnamon ( optional)


For the cream

42 gr of plain flour

300 ml milk

210 gr castor sugar

300 ml water

96 gr of egg yolks ( about 6 medium eggs)

1 Cinnamon stick

1 lemon zested

1 tsp of Vanilla extract

A pinch of salt

Icing or confectioner sugar, to serve

The ground cinnamon, to serve (optional)

Directions
Step 1 : Roll out the puff pastry on a floured surface with a bit of cinnamon if you wish. Roll into a regular rectangle. Roll out the dough lengthwise. The puff pastry should be compact, without any air bubbles. Shape the dough into a roll, then slice into portions to a 1, 5cm width.

Step 2 : Using an oil spray, grease the moulds. Take a portion of dough and flatten it with your thumb on a floured surface to create a disc shape. Line one mould with the pastry disc and making sure the pastry comes up a few millimetres to cover the rim.

Step 3 : Repeat the operation and arrange the mould on a baking sheet. Refrigerate while you make your custard filling.

Step 4: Zest one lemon, making sure you only zest the yellow part (the white layer will give a bitter taste). Place the lemon zest in a saucepan along with the cinnamon stick. Add the castor sugar vanilla extract and water.

Step 5 : Bring to a boil then cook until the temperature reaches 105°C. It should take 3 or 4 minutes.

Step 6 : Pour the flour in a mixing bowl and add half of the milk and whisk vigorously to avoid lumps. Then, add salt and the rest of the milk. Mix everything with a whisk until smooth and then bring to a boil. The consistency should be similar to a béchamel sauce.

Step 7: Add the syrup slowly into the mixture and keep whisking until it is homogeneous, without lumps.

Step 8 : Leave to cool for 30 minutes. Add a little bit of warm preparation to the egg yolks. Combine well with a whisk. Pour the mix into the rest of the warm cream and combine with a whisk until its all mixed in.

Step 9 : Pour into pastry cases and fill the pastry cases with cream. Place in a fan-assisted oven preheated at 240°C or 460 F. The cakes should take about 15-25 minutes to cook depending on the heat of your oven. The surface should be puffed and golden.

Step 10 : Remove from the oven and leave to cool. The puffing will stop while cooling down. Set aside until cooled down completely before serving. Pastéis de Nata are best served cold or slightly warm. Enjoy!

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