Pastis de Nata (Portuguese Custard Tarts)
If you’ve ever wandered the charming streets of Lisbon, you might have stumbled upon a quaint bakery, the sweet scent of cinnamon and vanilla wafting through the air. There, nestled in the display case, are the iconic Pastis de Nata. These delightful Portuguese custard tarts are a true testament to culinary artistry, featuring a flaky crust enveloping a creamy, decadent custard filling. The perfect blend of textures and flavors makes them irresistible, and today, I’m excited to share with you how to recreate this beloved treat right in your own kitchen.
Why I Love This Recipe
This recipe for Pastis de Nata (Portuguese Custard Tarts) is dear to my heart for several reasons. First, it’s incredibly simple yet yields stunning results. The buttery, flaky pastry pairs beautifully with the rich, velvety custard that is just sweet enough to satisfy your cravings. Second, there’s a certain magic in baking these tarts that transports me to the sun-soaked streets of Portugal with every bite. Finally, they are perfect for sharing with friends and family or enjoying solo with a cup of coffee. Trust me, once you take your first bite, you’ll understand why these tarts are so revered!
Ingredient Rundown
Let’s gather our ingredients and get ready to create some magic in the kitchen! Here’s what you’ll need:
- 1 sheet of puff pastry: This forms the flaky base of your tarts, providing that irresistible crunch.
- 50g flour: A little flour helps to thicken the custard while giving it a smooth texture.
- 250g sugar: Sweetness is essential, and sugar balances the flavors in the custard.
- 350ml milk: Whole milk adds creaminess to the custard, making it rich and satisfying.
- 85ml water: This helps dissolve the sugar and integrates the ingredients smoothly.
- 6 egg yolks: The heart of the custard, egg yolks create a luxurious texture and deep flavor.
- 5ml vanilla extract or essence: A hint of vanilla elevates the custard’s flavor profile.
- 1 cinnamon stick: Infuses the custard with a warm, aromatic spice.
- Zest of a lemon: Adds brightness and a refreshing lift to the flavor.
- Oil for greasing the cups/tray: Prevents sticking and ensures easy removal of the tarts.
- Cinnamon/powdered sugar for decorating: A dusting of spice or sugar adds the finishing touch to your tarts.
Equipment Breakdown
Before we dive into the baking, let’s gather the necessary tools:
- Mixing bowls: For combining ingredients.
- Whisk: Essential for mixing and ensuring a smooth custard.
- Measuring cups and spoons: Precision is key in baking!
- Rolling pin: To roll out the puff pastry, if needed.
- Custard cups or muffin tin: These will hold your tarts while they bake.
- Oven: The heart of the operation, where the magic happens!
Pastis de Nata (Portuguese Custard Tarts), Made Easy
Now, let’s get into the step-by-step process of making these wonderful Pastis de Nata (Portuguese Custard Tarts).
Step 1: Prepare the Puff Pastry
Start by preheating your oven to 220°C (428°F). If your puff pastry is frozen, let it thaw according to package instructions. Once ready, roll it out slightly on a floured surface to ensure it’s even and thin, about 0.5 cm thick. Cut out circles that are slightly larger than your custard cups or muffin tin wells.
Step 2: Grease the Cups
Using a little oil, grease your custard cups or muffin tin to prevent sticking. Press the pastry circles into the cups, ensuring they cover the bottom and sides. Trim any excess pastry hanging over the edges.
Step 3: Make the Custard Filling
In a saucepan, combine 250g of sugar and 85ml of water. Stir over medium heat until the sugar dissolves completely. Once dissolved, bring the mixture to a boil and let it simmer for about 5 minutes until it forms a light syrup. Remove from heat and let it cool slightly.
In another mixing bowl, whisk together 6 egg yolks, 50g of flour, and 350ml of milk. Add the cooled sugar syrup to this mixture gradually, whisking continuously to combine.
To infuse flavors, add the cinnamon stick and lemon zest to the mixture. Strain the custard through a fine sieve to ensure it’s silky smooth.
Step 4: Fill the Pastry Cups
Carefully pour the custard mixture into each pastry cup, filling them about three-quarters full. Be careful not to overfill, as the custard will puff up while baking.
Step 5: Bake the Tarts
Place your filled pastry cups in the preheated oven and bake for approximately 15-20 minutes. You want the tops to be beautifully golden with a few dark spots, which adds to the traditional look of Pastis de Nata.
Step 6: Cool and Serve
Once baked, remove the tarts from the oven and allow them to cool in the tray for a few minutes. Then, carefully transfer them to a wire rack to cool completely. Before serving, dust with a sprinkle of cinnamon or powdered sugar for that perfect finishing touch.
In-Season Flavor Ideas
While the classic Pastis de Nata (Portuguese Custard Tarts) is delightful on its own, here are some fun variations to try:
- Berry Bliss: Add a layer of mixed berries at the bottom of the pastry before pouring in the custard.
- Citrus Burst: Experiment with orange zest or juice for a different citrus flavor.
- Chocolate Delight: Fold in some melted chocolate into the custard for a decadent twist.
- Nutty Crunch: Top with sliced almonds or crushed pistachios for added texture and flavor.
Mistakes Even Pros Make
Even seasoned bakers can encounter a few hiccups when making Pastis de Nata (Portuguese Custard Tarts). Here are some common mistakes to avoid:
- Overbaking: Keep an eye on your tarts, as they can quickly go from golden to burnt.
- Not straining the custard: This step is crucial for achieving that smooth, velvety texture.
- Skipping the cooling step: Letting the tarts cool slightly before removing them helps prevent breaking.
- Ignoring ingredient temperatures: Ensure that your ingredients are at room temperature for better mixing.
Prep Ahead & Store
Want to enjoy your Pastis de Nata later? Here’s how to prep and store them effectively:
- Make the custard in advance: You can prepare the custard a day ahead and store it in the fridge.
- Assemble and bake later: If you want fresh tarts, assemble the pastry and custard just before baking.
- Storage: Keep any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to crisp up the pastry.
Quick Questions
Can I use store-bought custard for these tarts?
While you can, making your custard from scratch will yield the best flavor and texture for Pastis de Nata.
What can I use if I don’t have puff pastry?
You could use a shortcrust pastry or even a homemade pie crust as a substitute, but the texture will differ.
How do I know when the custard is done baking?
The custard should be set and have a golden-brown top with a few dark spots. It will firm up as it cools.
Can I freeze Pastis de Nata?
Yes! You can freeze the baked tarts. Just ensure they are completely cooled and stored in an airtight container.
Weekend Projects
If you’re feeling inspired after making Pastis de Nata (Portuguese Custard Tarts), check out these weekend baking projects:
- Sally’s Baking Addiction for delicious cake recipes.
- Pinch of Yum for mouthwatering savory dishes.
- Minimalist Baker for simple, wholesome recipes.
- BBC Good Food for a variety of international recipes.
The Last Word
Baking Pastis de Nata (Portuguese Custard Tarts) is not just a culinary endeavor; it’s a delightful experience that fills your home with warmth and sweetness. The combination of a flaky pastry and creamy custard is hard to resist, making it a perfect treat for any occasion. So roll up your sleeves, gather your ingredients, and embark on this delicious journey. Your taste buds will thank you! Enjoy every bite and share the joy of these beautiful tarts with those you love. Happy baking!
Pastis de Nata (Portuguese Custard Tarts)
Ingredients
Equipment
Method
- Step 1: Prepare the Puff Pastry - Preheat your oven to 220°C (428°F). Roll out the puff pastry slightly and cut out circles larger than your custard cups.
- Step 2: Grease the Cups - Grease your custard cups or muffin tin with a little oil and press the pastry circles into them.
- Step 3: Make the Custard Filling - In a saucepan, combine sugar and water, stir over medium heat until dissolved, then boil for 5 minutes. Let cool. In a bowl, whisk egg yolks, flour, and milk, then gradually add the sugar syrup. Add cinnamon stick and lemon zest, then strain the mixture.
- Step 4: Fill the Pastry Cups - Pour the custard mixture into each pastry cup, filling them about three-quarters full.
- Step 5: Bake the Tarts - Bake in the preheated oven for approximately 15-20 minutes until golden with a few dark spots.
- Step 6: Cool and Serve - Allow the tarts to cool in the tray for a few minutes, then transfer to a wire rack. Dust with cinnamon or powdered sugar before serving.
Notes
- Make the custard a day ahead and store in the fridge for convenience.
- Assemble and bake the tarts just before serving for maximum freshness.
- Leftover tarts can be stored in an airtight container in the fridge for up to 2 days.
