Pasteis de Nata (Portuguese Egg Custard Tarts) Recipe


Image by Farideh Sadeghin 

Would make 48
Prep time: 30 minutes
Whole time: 12 hours


14 ounces|400 grams all-butter puff pastry, thawed if frozen
1 cup|200 grams granulated sugar
1 cinnamon adhere
1 cup as well as 6 tablespoons|325 ml complete milk
½ cup|70 grams all-function flour, in addition far more for dusting
6 substantial egg yolks
floor cinnamon, for serving


  1. On a frivolously floured surface, roll the puff pastry into an 18-inch sq.. Starting with the edge closest to you, tightly roll the dough into a log. Wrap in plastic wrap and refrigerate until extremely company, at the very least 30 minutes and if possible right away.
  2. Warmth the oven to 500°F and organize the oven racks in the leading third and reduced 3rd of the oven. Place 2 cookie sheets on the oven racks when the oven heats.
  3. In a medium saucepan, incorporate the sugar, cinnamon stick, and ⅔ cup|157 ml water. Provide to a boil and prepare dinner 1 minute. Flip off heat and allow stand until finally you are prepared to use it.
  4. Roll the organization log of pastry on a evenly floured area right up until 1 inch in diameter. Trim the ends, then slash the log into ½-inch slices (you must have 48).
  5. Making use of a rolling pin, roll a person of the pastry rounds into a 2 ½-inch circle. Place the pastry into the cavity of a mini-muffin tin, and push to evenly flatten the dough from the base and sides of the cavity, extending about 1/16-inch higher than the rim of the pan. The dough ought to be about 1/16-inch thick, with the bottom a little bit thicker than the sides. Repeat with the remaining dough, chilling the slash rounds if dough becomes tough to roll. Refrigerate crusts till firm, at the very least 10 minutes.  
  6. Whilst the dough chills, end the filling: In a small saucepan, warmth 1 cup|250 ml additionally 1 tablespoon milk in excess of medium-reduced right until bubbles start to variety around the edges.
  7. In a substantial bowl, whisk the flour with the remaining 5 tablespoons milk. Keep on whisking when introducing the sizzling milk in a slow, regular stream. Discard the cinnamon stick from the sugar syrup and whisk the syrup into the milk mixture in a continuous stream. Return to the saucepan and cook dinner, whisking consistently more than medium-very low, right until thick, 5 to 10 minutes.
  8. Put the yolks in a massive bowl. Though whisking continuously, slowly but surely stream the sizzling milk combination into eggs until eventually completely integrated, then strain through a high-quality-mesh sieve. Pour the warm filling into the prepared pastry shells right until they are ¾ complete.
  9. Transfer tarts to the cookie sheets in the oven and bake right up until the shells are golden and crisp and the custards are golden and darkened in places, 15 to 19 minutes.
  10. Let amazing in the pans on a wire rack for 5 minutes, then take the tarts out to proceed cooling on the racks for an additional 5 minutes. Sprinkle with cinnamon and serve heat.

AUTHOR’S Take note: This recipe has been reprinted with permission of Abrams Publishing from My Portugal: Recipes and Tales. 

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