Pasteis de Nata (Portuguese Custard Tarts) - BigOven 160874
Pasteis de Nata (Portuguese Custard Tarts)

Pasteis de Nata (Portuguese Custard Tarts)

Ready in 50 minutes
9 review(s) averaging 4.8. 100% would make again

Top-ranked recipe named "Pasteis de Nata (Portuguese Custard Tarts)"

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This recipe is a combination/adaptation of two found at epicurious.com and allrecipes.com. While I found them intimidating to make the first time, they are not terribly difficult and are unbelievably delicious.

"I made this the other day and served it to my business partner who is Portuguese. She asked me where I bought them. She couldn't believe that I made them. Said they were pretty darn close to the ones she buys at her little Portuguese Bakery. "

- Jujufroggiebaby

Ingredients

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-- Tart Shells --
2 sheets PC butter puff pastry; defrosted, but quite cold
1 tablespoon Butter; melted
-- Custard --
1/2 cup Granulated sugar
1 tablespoon All purpose flour
1 1/4 cups Heavy cream
1/2 small lemon; Zested, finely grated (approx. 5/8t)
4 large Egg yolks
1/8 teaspoon Salt
1/2 teaspoon Vanilla
-- Topping --
1/2 tablespoon Icing sugar
1/4 teaspoon Ground cinnamon

Original recipe makes 12

Servings  

Preparation

Preheat oven to 425 F. Lightly grease 12 muffin cups with melted butter.

Using a biscuit cutter, cut puff pastry into twelve 3" rounds. With your hands, gently stretch the rounds out until they are approximately 4" in diameter and place one round in each muffin cup. Press pastry into bottom and sides of the cups; they should be lined to within approximately 1/4" of the top.

Whisk together sugar and flour in a 3-quart heavy saucepan, then whisk in remaining custard ingredients and cook over moderate heat, stirring constantly, until bubbles just start to appear on the surface, about 10 minutes. Transfer custard to a bowl and cool, whisking occasionally, until just warm, about 15 minutes.

Fill pastry cups with custard (about 2 - 3T each) and bake in upper third of oven until pastry is deep golden, about 20 minutes. Custard should be starting to brown and there may be the odd burned bit on the edges.

Cool tarts slightly (in the muffin tin) on a rack, about 10 minutes. Remove from tin, then sift first icing sugar, then cinnamon, over tarts. Serve warm or at room temperature.

Notes

Start checking the tarts at about 15 minutes and check every 5 minutes until they're ready.

Credits

Added on Award Medal
Verified by stevemur

photo by Hinduf Hinduf

photo by susanjm susanjm

Calories Per Serving: 229 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Pretty good, but I didn't like the store puff pastry. It leaves a strong taste of fat long after finishing the tart. Next time I'll try to make the crust as well.
Hinduf 1 year ago
Delicious made these today and they were enjoyed by all.
Minnou 1 year ago
OMG!! I've hit the jackpot with this little beauty. Everyone that has tried these cannot believe how authentic (& unbelievably tasty) they are. Will this become my signature dish for dessert? I think so. Thank you!
Niquo 2 years ago
I made this the other day and served it to my business partner who is Portuguese. She asked me where I bought them. She couldn't believe that I made them. Said they were pretty darn close to the ones she buys at her little Portuguese Bakery.
Jujufroggiebaby 2 years ago
We just made the custard in individual custard cups and LOVED it!!!
ggg666 4 years ago
I'm a bit confused before I've even started. The recipe states that it makes 6 servings and goes on to tell you to fill 12 muffin tins. Does that mean you should double the ingredients or that 1 serving = 2 tarts? Sounds delicious and relatively easy, but I would like to know how many tarts the listed ingredients make - 6 or 12? Thanks in advance.
Bubbles07 5 years ago
Good recipe but far too much sugar and too little lemon. Increase to zest juice of 1 whole lemon and decrease sugar by one third.
oideas 6 years ago
I lived in areas around Lisbon for over a year and could not get enough of these Pasteis. Great replication of on of the best pastries you will ever have.
goldfixe 6 years ago
Start checking the tarts at about 15 minutes and check every 5 minutes until they're ready. [I posted this recipe.]
susanjm 8 years ago
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