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Portuguese Custard Tart Recipe

Easy Portuguese Custard Tarts
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Craft delicious Portuguese custard tarts Master the flakey pastry silky custard filling with this simple recipe Bake perfect pastis de nata easily

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 cinnamon stick
  • 2 strips of lemon peel
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 6 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 sheet (about 8 oz) frozen puff pastry, thawed according to package directions
  • All-purpose flour, for dusting

Instructions

  • Start by making a simple syrup. In a small saucepan over medium heat, combine the sugar, water, cinnamon stick, and lemon peel. Bring to a simmer, stirring until the sugar dissolves. Let it simmer for 2 minutes without stirring, then remove from heat and set aside to cool. Discard the cinnamon stick and lemon peel once cool.
  • In a separate medium saucepan, whisk together the flour, salt, and a few tablespoons of the milk until a smooth paste forms. Gradually whisk in the remaining milk until everything is combined and smooth.
  • Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes. Remove from heat.
  • Whisk the egg yolks in a medium bowl until smooth. Slowly pour about a cup of the hot milk mixture into the egg yolks, whisking vigorously the entire time to temper the eggs and prevent them from scrambling.
  • Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking to combine. Return the pan to medium heat and cook, whisking constantly, for another minute until very thick and smooth.
  • Remove the custard from the heat and whisk in the vanilla extract and the cooled sugar syrup. Strain the custard through a fine-mesh sieve into a clean bowl. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours or up to overnight.
  • When ready to bake, preheat your oven to 475°F (245°C). Lightly grease a standard 12-cup muffin tin.
  • On a lightly floured surface, roll the thawed puff pastry sheet into a roughly 12×12 inch square. Tightly roll the sheet into a log. Using a sharp knife, slice the log into 12 equal pieces.
  • Take one piece of pastry and place it cut-side down into a muffin cup. Using your thumbs, press the dough from the center outward, working your way up the sides of the cup to form a thin, even shell. Repeat with the remaining pastry pieces.
  • Fill each pastry shell with the chilled custard, dividing it evenly among them. Fill them almost to the top.
  • Bake for 14-16 minutes, or until the custard is set and the pastry is puffed and golden brown with some dark spots.
  • Remove from the oven and let the tarts cool in the pan for 5 minutes before carefully transferring them to a wire rack. Serve warm, optionally with a dusting of cinnamon or powdered sugar.

Notes

A surprisingly simple recipe for authentic-tasting Portuguese Custard Tarts (Pastéis de Nata) using a puff pastry shortcut for a flaky crust and a smooth, luscious custard center.

Nutrition

Find it online: https://bestdisheasy.com/easy-portuguese-custard-tarts-recipe/