Description
Delicious and creamy Portuguese Custard Tarts, also known as Pastéis de Nata, with a flaky pastry crust and a caramelized top.
Ingredients
Scale
- 1/3 cup water
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup sugar
- 1 tablespoon cornstarch
- Puff pastry (enough to line a standard muffin tin)
- Cinnamon (for dusting)
- Powdered sugar (for dusting)
Instructions
- 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, forming small tart shells. Refrigerate while preparing the filling.
- 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 until the mixture thickens slightly, stirring constantly.
- 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 sugar syrup into the milk mixture, whisking continuously.
- In a bowl, whisk the egg yolks and vanilla extract. Gradually add the warm milk and sugar mixture to the yolks, whisking constantly to prevent curdling.
- Remove the tart shells from the fridge and pour the custard filling into each one, filling them about 3/4 full.
- Bake the tarts for 15-20 minutes, or until the tops are golden brown and caramelized.
- Remove the tarts from the oven and let them cool slightly. Dust with cinnamon and powdered sugar before serving.
Notes
- For best results, use high-quality puff pastry.
- Make sure to whisk continuously when adding the warm milk mixture to the egg yolks to avoid curdling.
- These tarts are best served warm or at room temperature.
Nutrition
- Serving Size: 1 tart
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 150mg
Keywords: Portuguese Custard Tarts, Authentic Pastéis de Nata