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**Pastéis de Nata (Portuguese Custard Tarts)**
**Ingredients:**
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– **For the Pastry:**
– 1 sheet puff pastry, thawed (store-bought or homemade)
– **For the Custard Filling:**
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 1/2 cup sugar
– 1 tablespoon all-purpose flour
– 1/2 teaspoon vanilla extract
– 3 large egg yolks
– Zest of 1 lemon (optional)
– Cinnamon, for dusting (optional)
**Instructions:**
1. **Preheat the Oven:**
– Preheat your oven to 475°F (245°C). Grease a 12-cup muffin tin or use a specialty tart tin if you have one.
2. **Prepare the Pastry:**
– Roll out the puff pastry sheet on a lightly floured surface to remove any folds or creases.
– Roll the pastry into a tight log from one end to the other.
– Cut the pastry log into 12 equal pieces.
– Place each piece, cut-side down, into a muffin tin cup.
– Using your thumbs, press the pastry evenly up the sides of each cup to form the shell. The pastry should be thin and extend slightly above the edges of the tin.
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3. **Make the Custard Filling:**
– In a saucepan, whisk together the heavy cream, milk, sugar, and flour until smooth.
– Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens slightly (about 5-7 minutes).
– Remove the saucepan from the heat and let it cool for a few minutes.
– In a separate bowl, whisk the egg yolks and vanilla extract together.
– Gradually whisk the warm milk mixture into the egg yolks, ensuring that you mix constantly to prevent the eggs from curdling.
– Stir in the lemon zest, if using.
4. **Fill the Pastry Shells:**
– Pour the custard filling into each prepared pastry shell, filling them about three-quarters full.
5. **Bake:**
– Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the custard is set and the tops are caramelized and slightly charred (a hallmark of authentic Pastéis de Nata).
6. **Cool and Serve:**
– Remove the tarts from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack.
– Dust with cinnamon, if desired, and serve warm.
These custard tarts are best enjoyed fresh from the oven when the pastry is at its crispiest and the custard is still warm. They also pair beautifully with a cup of coffee or espresso. Enjoy making and savoring this classic Portuguese treat!
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