Pastéis de Nata

Pastéis de Nata

Pastéis de Nata (also known as Pastéis de Belém) are iconic Portuguese custard tarts with a crisp, flaky pastry and a creamy, caramelized custard filling. They’re a delicious treat enjoyed with a sprinkle of cinnamon and powdered sugar. Here’s how you can make them at home:

Ingredients:

For the Pastry:

  • 1 sheet of puff pastry (store-bought or homemade)
  • 1 tablespoon butter, melted (for brushing)

For the Custard Filling:

  • 1 cup (240 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 6 large egg yolks
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional, for added flavor)

To Serve:

  • Ground cinnamon
  • Powdered sugar

Instructions:

1. Prepare the Pastry:

  • Preheat Oven: Preheat your oven to 400°F (200°C).
  • Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface. If using store-bought pastry, you may need to roll it out slightly to fit the tart tins. Brush the melted butter over the pastry.
  • Form the Shells: Cut the pastry into circles that are slightly larger than your muffin or tart pans. Press each circle of pastry into the pans, making sure to press the dough up the sides to form a cup shape.

2. Prepare the Custard Filling:

  • Heat Milk and Cream: In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until just about to simmer, but do not let it boil.
  • Mix Dry Ingredients: In a separate bowl, whisk together the granulated sugar and cornstarch.
  • Combine Egg Yolks: In another bowl, lightly beat the egg yolks.
  • Tempering: Gradually whisk the hot milk mixture into the egg yolks to temper them. Then, return the mixture to the saucepan.
  • Cook Custard: Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. Remove from heat and stir in the vanilla extract and lemon zest (if using).
  • Cool Slightly: Allow the custard to cool slightly while you prepare the pastry shells.

3. Assemble and Bake:

  • Fill Pastry Shells: Pour the custard filling into the prepared pastry shells, filling each almost to the top.
  • Bake: Bake in the preheated oven for about 15-20 minutes, or until the tops of the custards are caramelized and slightly charred, and the pastry is golden brown.
  • Cool: Allow the tarts to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.

4. Serve:

  • Garnish: Once cooled, dust the tarts with ground cinnamon and powdered sugar before serving.

Tips:

  • Puff Pastry: If you have the time, homemade puff pastry will yield the best results, but store-bought works well too.
  • Custard Texture: The custard should be creamy and slightly wobbly in the center when you take it out of the oven. It will firm up as it cools.
  • Caramelization: For the traditional caramelized top, you can use a kitchen torch to lightly char the tops of the tarts, but this is optional.

Enjoy your homemade Pastéis de Nata, warm and delicious with a hint of cinnamon and powdered sugar!