Easy Portuguese Custard Tarts (Pastel de Nata)
Deliciously creamy and flaky, these custard tarts bring the taste of Portugal to your kitchen with ease.
Ingredients
Pastry
- 1 package puff pastry (store-bought) For convenience
Custard Filling
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup granulated sugar Divided into two parts
- 4 large egg yolks
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon lemon (optional) Adds extra flavor
- to taste ground cinnamon For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Roll out the puff pastry and cut it into circles to fit a muffin tin.
- Gently press the pastry into the muffin tin, making sure to push it against the sides.
Make Custard
- In a saucepan over medium heat, combine milk, heavy cream, and half of the granulated sugar until warmed.
- In another bowl, whisk together egg yolks, cornstarch, vanilla, lemon zest (if using), and the remaining sugar until smooth.
- Gradually whisk in the warm cream mixture into the egg mixture until fully incorporated.
- Pour the custard back into the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
Assembly and Baking
- Remove the saucepan from heat, and ladle the custard into the prepared pastry cups until they are three-quarters full.
- Place the muffin tin in the oven and bake for about 15-20 minutes or until the tops are golden brown and puffed.
Serving
- Once baked, let the tarts cool for a few minutes before removing them from the tin.
- Sprinkle with ground cinnamon and serve warm.
Notes
Top Tips: Don’t rush the custard; whisk continuously to avoid lumps. Adjust sweetness to your preference. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in a preheated oven at 350°F (175°C) for about 5-10 minutes.