If you’ve ever visited Portugal, you’ve probably fallen in love with Pastel de Nata, those delightful Portuguese custard tarts with a crispy pastry crust and creamy custard filling. But did you know you can easily make them at home? This recipe is not only delicious but also surprisingly simple to follow, making it perfect for any occasion, from breakfast to dessert.
Why You’ll Love This Recipe?
- Great flavors: The combination of flaky pastry and rich custard is simply irresistible.
- Quick prep time: With just a few basic ingredients, you can whip up a batch of these tarts in no time.
- Perfect for meal prep: These tarts store well and can be enjoyed for several days after baking.
Ingredient Notes:
For the pastry:
- Sheet of frozen puff pastry, thawed
- Flour for dusting
For the custard filling:
- Granulated sugar
- All-purpose flour
- Whole milk
- Cinnamon stick
- Peel from lemon (use a vegetable peeler to avoid the bitter white pith)
- Large egg yolks
Serving:
- Ground cinnamon and powdered sugar for dusting (optional)
Step-by-Step Instructions:
- Preheat your oven to 400°F and prepare a muffin tin by greasing it lightly.
- Roll out the thawed puff pastry on a floured surface and cut it into squares to fit the muffin tin.
- Press the pastry squares into the muffin tin, making sure to create a slight well in the center.
- In a saucepan, combine the sugar, flour, milk, cinnamon stick, and lemon peel over medium heat until thickened.
- In a separate bowl, whisk the egg yolks and gradually add the milk mixture, stirring constantly.
- Pour the custard into the pastry shells and bake for about 20 minutes or until the pastry is golden and the custard is set.
- Let the tarts cool before dusting with cinnamon and powdered sugar.
Helpful Tips:
- For a richer custard, you can substitute some of the whole milk with heavy cream.
- To prevent the custard from curdling, make sure to whisk constantly while adding the milk mixture to the egg yolks.
- Store any leftover tarts in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Use good quality puff pastry for the best texture.
- Be patient when thickening the custard to ensure a smooth filling.
- For a more pronounced lemon flavor, steep the lemon peel in the milk mixture for a few minutes before adding it to the custard.
Serving Suggestions:
Serve these Pastel de Nata tarts warm with a sprinkle of powdered sugar and cinnamon on top. They pair perfectly with a cup of espresso or a glass of port wine for a truly authentic experience.
Storage and Reheating Tips:
To store the tarts, place them in an airtight container in the refrigerator. To reheat, simply pop them in a preheated oven at 350°F for a few minutes until warmed through.
Frequently Asked Questions:
- Can I freeze these tarts? Yes, you can freeze the unbaked tarts and bake them straight from the freezer, adding a few extra minutes to the baking time.
- Can I use pre-made custard for this recipe? While homemade custard is best, you can use store-bought custard as a shortcut.
- How do I prevent the pastry from getting soggy? Make sure to bake the tarts at a high temperature to ensure a crispy crust.
Conclusion:
Now that you have the recipe for these delicious Pastel de Nata tarts, give it a try and transport yourself to the streets of Lisbon with every bite. Don’t forget to share your feedback and enjoy the taste of Portugal in your own kitchen!
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Pastel de Nata Recipe (Portuguese Custard Tarts)
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12 tarts 1x
- Category: Desserts
- Method: Baking
- Cuisine: Portuguese
- Diet: Vegetarian
Description
Indulge in the creamy and rich flavors of traditional Portuguese custard tarts with this easy Pastel de Nata recipe. A flaky puff pastry crust holds a velvety custard filling infused with cinnamon and lemon zest, creating a delightful treat for any occasion.
Ingredients
For the pastry:
- 1 sheet frozen puff pastry, thawed
- Flour for dusting
For the custard filling:
- 3/4 cup (150g) granulated sugar
- 1/3 cup (40g) all-purpose flour
- 1 1/4 cups (300ml) whole milk
- 1 cinnamon stick
- Peel from 1 lemon (use a vegetable peeler to avoid the bitter white pith)
- 6 large egg yolks
Serving:
- Ground cinnamon and powdered sugar for dusting (optional)
Instructions
- Prepare the pastry: Roll out the puff pastry on a floured surface and cut into circles to fit your tart molds. Press the pastry into the molds and chill in the fridge.
- Make the custard filling: In a saucepan, combine sugar, flour, milk, cinnamon, and lemon peel. Cook over medium heat until thickened. Remove from heat and whisk in egg yolks.
- Assemble and bake: Pour the custard into the pastry shells and bake until golden and set. Dust with cinnamon and powdered sugar before serving.
Notes
- For an extra touch of flavor, you can sprinkle nutmeg or vanilla extract into the custard filling.
- These tarts are best enjoyed warm, but can also be served at room temperature.
Nutrition
- Serving Size: 1 tart
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg