Pastel de Nata Recipe – European Special
Pastel de Nata, or Portuguese custard tarts, are iconic pastries with a golden, crisp shell and a rich, creamy custard center. Originating from Lisbon, these tarts are enjoyed for their delightful combination of textures and flavors. Perfect with a sprinkle of cinnamon and powdered sugar!
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
For the Pastry:gh:
- 1 sheet of puff pastry (store-bought or homemade, about 9×9 inches)
For the Custard Filling:ping:
- 1 cup (240ml) whole milk
- 1/2 cup (100g) granulated sugar
- 3 large egg yolks
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 1 lemon peel (optional, for added flavor)
To Serve:
- Ground cinnamon (optional)
- Powdered sugar (optional)
Prepare the Pastry:
Preheat your oven to 425°F (220°C). If using a muffin tin, lightly grease it.
Roll out the puff pastry on a lightly floured surface. Cut out circles slightly larger than the muffin tin cups (about 4 inches in diameter). Gently press the pastry circles into the muffin tin to form the tart shells, pressing down the center and up the sides.
Make the Custard Filling:
In a saucepan, heat the milk with the cinnamon stick (and lemon peel if using) over medium heat until it just starts to simmer. Remove from heat and let it steep for a few minutes, then discard the cinnamon stick and lemon peel.
In a bowl, whisk together the egg yolks, sugar, and flour until smooth.
Gradually add the hot milk to the egg mixture, whisking continuously to avoid curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 2-3 minutes). Do not let it boil.
Assemble and Bake:
Spoon the custard filling into the prepared pastry shells, filling each nearly to the top.
Bake in the preheated oven for 15-20 minutes, or until the custard is set and the tops are caramelized and lightly browned.
Cool and Serve:
Allow the tarts to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Sprinkle with ground cinnamon and powdered sugar if desired, and serve warm.
Recipe Notes:
Puff Pastry: Store-bought puff pastry works well for convenience, but homemade puff pastry will yield even flakier results.
Custard Thickness: The custard should be thick enough to hold its shape but still creamy. If it’s too runny, cook a bit longer; if too thick, adjust with a little extra milk.
Baking Tips: For the best results, use a very hot oven to get the custard nicely caramelized and the pastry crispy.
Storage: Pastéis de nata are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days.
