Portuguese Pasteis de Nata (Custard tarts)
These Pasteis de Nata are a famous Portuguese custard tart that’s made with a super flaky crust and creamy custard filling. They’re super easy to make and a delicious sweet treat after dinner, afternoon tea pastry, or with your morning coffee!
Ingredients you’ll need:
- flour
- whole milk
- egg yolks
- sugar
- cinnamon
- water
- salt
- butter
How to Store Pasteis de Nata? How to reheat?
Store any leftover pasteis de nata in an airtight container at room temperature, on the kitchen counter, away from direct sunlight or heat. You can keep on the counter for up to 4-5 days. Reheat in the oven at 400F for 5-6 minutes, until warm and flaky again.
Bake with me!
Pasteis de Nata (Custard Tarts)
Ingredients
For the Dough:
- 2 cups All Purpose Flour
- 1/4 tsp. Fine Sea Salt
- 3/4 – 1 cup Cold Water
- 1 cup Unsalted Butter very softened
For the Custard Filling:
- 3 tbsp. Flour
- 1/4 cup Whole Milk
- 1 1/4 cup Granulated Cane Sugar
- 1 tsp. Ground Cinnamon
- 2/3 cup Water
- 1 cup Whole Milk
- 6 large Egg Yolks
- Powdered Sugar for garnishing
Instructions
For the Dough:
- Combine all ingredients EXCEPT the water into a large bowl. Mix well, then add 3/4 cup cold water. Mix with a fork until a shaggy dough, then turn out onto a clean surface to knead until a very soft and pliable dough. Add up to 1/4 cup more water, as needed.
- Cover and let rest at room temperature for 15 minutes.
- Roll out the dough until 1/8″ thick, about an 18″ square.
- Divide the cubed butter into thirds, about 5-6 tbsp per third.
- Spread one third of the butter on two-thirds on the dough. Fold like a letter, by folding the unbuttered dough side over the center. Then, fold the remaining flap over the center, as well. Watch the video for a better visual guide.
- Making sure the surface stays well-floured, roll out the dough to a very thin rectangle again. Brush with another third of the softened butter and fold same as last time.
- For the final time, roll out the dough to 18×21″ rectangle. Spread all over with the remaining third of butter. Roll up tightly width-wise into a log. Cover and let chill in the fridge 1-2 hours.
- Grease 1-2 muffins tins.
- Slice the chilled dough log into 1″ pieces, then semi-flatten in the palm of your hands. Use cold water to help it not stick, if needed.
- Place the flatten dough into the greased muffin tin and use your thumb to press it up along the muffin tin edges. You’re creating a tart cup. Repeat with remaining dough.
For the Custard Filling:
- Preheat oven to 500F for at least 20 minutes.
- In a large bowl, whisk the flour and 1/4 cup milk until smooth. Set aside.
- In a saucepan, combine the sugar, cinnamon, and remaining water. Place over medium high heat to boil until 220F. Remove from heat.
- Whisk as you gradually pour the sugar mixture into the flour-water bowl.
- In the same saucepan, scorch the milk by bringing to a boil.
- Gradually whisk the hot milk into the bowl.
- Add one egg yolk at a time, whisk the yolks into the bowl until smooth.
- Fill each tart cup 3/4ths full with the custard mix.
- Bake for 8-10 minutes, until tops are deeply golden.
- Let cool at least 30 minutes, then dust with powdered sugar to enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Hi I want to make these tarts for chirstmas presents. But I was wondering if maybe I could freeze the pastry before it was cooked or something. The recipe looks so good and I can’t wait to try. 🙂
Thanks
Hi Indi! You could definitely prepare the pastry and filling separately in advance and then bake together when ready to serve! The custard can be prepped up to 3 days in advance in the fridge and the dough can be frozen two weeks in advance!
Very interesting show, I really want to see it live, not from social media
Can I make this with pre made puff pastry sheets?
thanks for the artikel