Pastéis de Nata | Portuguese Custard Tarts | Portuguese Egg Tarts
These Portuguese custard tarts pair rolled puff-pastry shells with a milk-and-egg-yolk custard infused with orange peel and cinnamon. Chill the shaped pastry before filling, then bake in a hot oven until the pastry is golden and the custard is browned on top.Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 1 (250 g) Puff Pastry
- 1 cup (250 ml ) Milk
- 1/2 cup (100 g) Sugar
- Orange Peel
- 1 Stick Cinnamon
- 1/4 cup (30 g) Corn Starch
- 2 tbsp (30 ml) Water
- 4 Egg Yolks
Instructions
- Roll the puff pastry into a thin rectangle about 40 cm (15.75 inches) wide. Brush lightly with water, roll into a log and cut into pieces about 3 cm (1.18 inches) long.
- Place each piece cut-side up in a nonstick muffin pan. Press the spiral of pastry across the bottom and up the sides to form a cup. Refrigerate for at least 30 minutes.
- Heat the milk, sugar, orange peel and cinnamon stick over low heat until simmering. Separately whisk the cornstarch with the water, then whisk in the egg yolks.
- Remove the orange peel and cinnamon stick. Gradually whisk a little warm milk into the yolk mixture, then return this mixture to the milk in the pan, whisking constantly. Cook and stir until the custard thickens.
- Fill the chilled pastry cups with the custard. Bake in a preheated oven at 450°F (230°C) for 15–18 minutes, until the pastry is golden and the custard tops are browned.
- Let the tarts cool enough to handle, then remove them from the pan and place on a rack.
Video
Notes
The video specifies 15–18 minutes of baking and at least 30 minutes of pastry chilling. Heating and thickening the custard and cooling the tarts take additional time; no complete total is specified. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.