Portuguese Custard Tarts Recipe

Introduction

Portuguese Custard Tarts, also known as Pastéis de Nata, are creamy, caramelized custard-filled pastries nestled in a flaky puff pastry shell. Their sweet, cinnamon-dusted tops and rich texture make them an irresistible treat perfect for any time of day.

Ingredients

• 1 (14-ounce) package puff pastry
• 2 cups whole milk
• 1 tablespoon cornstarch
• 1 cup granulated sugar
• 1/3 cup water
• 6 large egg yolks
• 1 teaspoon vanilla extract
• Ground cinnamon, for dusting
• Powdered sugar, for dusting

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and cut into circles that fit into the cups of a standard muffin tin. Press each circle into the cups to form small tart shells, then refrigerate while preparing the filling.
2. Step 2: In a saucepan, whisk together 1/2 cup of the milk with the cornstarch until smooth. Add the remaining milk and cook over medium heat, stirring constantly, until the mixture thickens slightly.
3. Step 3: In a separate pan, combine the sugar and water. Bring to a boil and cook until the mixture reaches 220°F (105°C) on a candy thermometer. Slowly pour the hot sugar syrup into the milk mixture, whisking continuously.
4. Step 4: In a bowl, whisk the egg yolks and vanilla extract together. Gradually add the warm milk and sugar mixture to the yolks, whisking constantly to prevent curdling.
5. Step 5: Remove the tart shells from the refrigerator and pour the custard filling into each one, filling them about three-quarters full.
6. Step 6: Bake the tarts for 15-20 minutes, or until the tops are golden brown and caramelized.
7. Step 7: Let the tarts cool slightly. Before serving, dust with ground cinnamon and powdered sugar for that classic finishing touch.

Tips & Variations

• Use a candy thermometer for accurate sugar syrup temperature to ensure the custard sets properly without becoming grainy.
• For an extra flaky crust, use frozen puff pastry and keep it cold until just before baking.
• Sprinkle a little lemon zest into the custard mixture for a fresh, citrusy twist.
• If you prefer less sweet custard, reduce the sugar by 1/4 cup without affecting the texture too much.

Storage

Store leftover tarts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 350°F (175°C) for about 5 minutes to refresh the crispness of the pastry. Avoid microwaving to prevent a soggy crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pastry instead of store-bought puff pastry?

Yes, homemade puff pastry or a similar laminated dough can be used, but it requires more time and skill. Store-bought puff pastry is a convenient and reliable choice for beginners.

Why did my custard turn out grainy?

This usually happens if the sugar syrup is not cooked to the correct temperature or if the custard mixture is heated too quickly. Using a candy thermometer and whisking constantly helps create a smooth custard.

Portuguese Custard Tarts Recipe

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Portuguese Custard Tarts, also known as Pastéis de Nata, are a classic Portuguese dessert featuring a flaky puff pastry shell filled with a rich, creamy custard. These tarts are baked until the custard is beautifully caramelized on top, then dusted with cinnamon and powdered sugar for a perfect balance of sweetness and spice.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: Portuguese

Ingredients

Scale 1x2x3x

Puff Pastry Shells

• 1 (14-ounce) package puff pastry

Custard Filling

• 2 cups whole milk
• 1 tablespoon cornstarch
• 1 cup granulated sugar
• 1/3 cup water
• 6 large egg yolks
• 1 teaspoon vanilla extract

Toppings

• Ground cinnamon, for dusting
• Powdered sugar, for dusting

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the tarts.
2. Prepare Puff Pastry Shells: Roll out the puff pastry on a lightly floured surface. Cut the dough into circles sized to fit into the cups of a standard muffin tin. Press each circle into the muffin cups, forming small tart shells, and refrigerate them while preparing the custard filling.
3. Make the Cornstarch Milk Base: In a saucepan, whisk together 1/2 cup of the milk with the cornstarch until smooth to avoid lumps. Add the remaining milk and cook the mixture over medium heat, stirring constantly, until it thickens slightly to form a smooth base for the custard.
4. Prepare Sugar Syrup: In a separate pan, combine the sugar and water. Bring it to a boil and continue cooking until the syrup reaches 220°F (105°C) on a candy thermometer, indicating a firm ball stage. This syrup will sweeten and help set the custard.
5. Combine Syrup and Milk Mixture: Slowly pour the hot sugar syrup into the thickened milk mixture, whisking continuously to combine and keep the texture smooth.
6. Mix Egg Yolks and Flavoring: In a separate bowl, whisk together the egg yolks and vanilla extract. Gradually add the warm milk and sugar mixture to the yolks, whisking constantly to prevent the eggs from curdling and to create a silky custard filling.
7. Fill Tart Shells: Remove the tart shells from the refrigerator and pour the custard filling into each one until about 3/4 full, allowing room for expansion during baking.
8. Bake the Tarts: Bake the filled tarts in the preheated oven for 15-20 minutes, or until the custard tops become golden brown and caramelized, developing the signature slightly blistered appearance.
9. Cool and Serve: Remove the tarts from the oven and allow them to cool slightly. Dust with ground cinnamon and powdered sugar before serving for that authentic Portuguese flavor and appearance.

Notes

• Use puff pastry that is properly thawed but still cold for easier handling and better texture.
• Ensure the milk-cornstarch mixture is smoothly cooked without lumps to achieve a creamy custard.
• Monitor the sugar syrup temperature closely with a candy thermometer for the correct consistency.
• Whisk the egg yolks gradually with the warm mixture to avoid scrambling the eggs.
• These tarts are best enjoyed fresh and slightly warm, but can be reheated briefly before serving.
• Dusting with cinnamon and powdered sugar is traditional, but can be adjusted to taste.

Keywords: Portuguese custard tarts, Pastéis de Nata, puff pastry, creamy custard, caramelized tarts, traditional Portuguese dessert