Description
Portuguese Custard Tarts, also known as Pasteis de Nata, are iconic Portuguese pastries featuring a crisp, flaky puff pastry shell filled with a rich, creamy custard. Baked at high heat to achieve a signature caramelized, slightly blistered top, these tarts combine the perfect balance of a buttery crust and smooth, lightly sweetened egg custard.
Ingredients
Pastry
- 420 g homemade rough puff pastry
Custard Filling
- ½ cup heavy cream (35% fat dairy cream, 118 ml)
- ½ cup 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 10×12 inch (25×30 cm) rectangle. From the 10-inch side, roll the pastry tightly into a 10-inch log. Freeze for 30 minutes until firm.
- Cut and shape the dough: Slice the chilled roll into 12 equal disks (~35 g each). On a lightly floured surface, roll each piece into a flat disc about ¼ inch larger than the tart tin diameter and 3/16 inches thick, keeping the swirls facing up to preserve layers.
- Fit dough into tart tins: Place each disc into the bottom of custard tart tins, pressing firmly and forming a lip over the tin’s edge to prevent custard overflow. Work quickly to keep dough chilled and flaky.
- Freeze tart shells: Freeze the shaped tart shells for at least 35 minutes or until solid. They can be stored frozen for up to 2 weeks.
- Prepare custard filling: In a small saucepan, whisk together heavy cream, sugar, whole milk, egg yolks, cornstarch, and vanilla extract until sugar dissolves.
- Cook custard: Heat mixture over medium-low heat, whisking constantly until it thickens enough to coat the sides of the pan and steam begins to rise. Do not overcook; the custard should remain fairly thin.
- Cool custard: Remove from heat and continue whisking to slightly cool. Cover surface with plastic wrap to prevent a skin from forming, then chill completely.
- Preheat oven: Heat oven to 475°F (245°C). Place frozen tart shells on a parchment-lined baking sheet.
- Fill tart shells: Quickly spoon custard into each shell, filling to about 3/16 inches below the top edge to prevent overflow.
- Bake tarts: Place the sheet pan on the middle oven rack and immediately reduce oven temperature to 450°F (230°C). Bake for approximately 30 minutes, checking at 20 minutes and rotating for even browning.
- Monitor doneness: After 25 minutes, look for golden brown pastry and caramelized, blistered custard tops. Adjust heat or turn off oven early if browning too fast; residual heat will finish baking.
- Cool and serve: Remove tarts from oven, keep in tins, and cool on a rack. Once cool enough to handle, remove from tins and serve warm for best flavor.
- Reheat instructions: To warm leftover tarts, preheat oven or toaster oven to 350°F and heat for 7-10 minutes until warm throughout.
Notes
- Be sure to keep the dough cold to maintain flakiness and prevent shrinkage during baking.
- Pressing the dough to form a lip on the tart tins is essential to avoid custard overflow during baking.
- Cooking the custard slowly over low heat with constant whisking ensures a smooth, lump-free filling.
- Do not overcook the custard on the stove; it should be thin so it sets perfectly in the oven without drying out.
- Baking at high temperature creates the signature blistered custard surface characteristic of pasteis de nata.
- Frozen pastry shells can be prepared ahead and stored for convenience.
- Let tarts cool before handling to avoid burns from hot custard.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
