Pastéis de Nata: Authentic Portuguese Custard Tarts

June 2, 2023 | By More
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Pastéis de Nata: or Authentic Portuguese Custard Tarts are believed to have originated in a Monastery in Portugal where the Monks used egg whites to stiffen shirt collars and to clarify the wine they produced too. This is just one of the ways they discovered to use up all the egg yolks they were left with.

Although we made English Custard Tarts every single day in the bakery, I never came across these until I moved to Spain where they are available in every cake shop and supermarket.

The Custard Filling

Unlike the English Custard Tart where the custard mixture is placed in the pastry cases uncooked, in this recipe for the Portuguese variety, the custard filling is cooked before being added to the pastry case. I also includes Cornflour and Vanilla Extract which the English version doesn’t.

Portuguese Custard Tart

Watch the Video HERE

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5 from 1 vote

Pastéis de Nata: Authentic Portuguese Custard Tarts

Although Pastéis de Nata are very similar to the custard tarts I made in my bakery for years, these have a different texture due to the fact they are in a Puff Pastry Case and a little sweeter too. Please don't write telling me one should make their own puff pastry, although I've made literally tons of it in my lifetime, for such a small quantity as required for this recipe, even I would go out and buy some.

Adjust Serving Size

PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.

12 Tarts
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Teatime Treat
Cuisine: Portuguese
Calories per Serving 80

Ingredients

  • 1 large egg
  • 2 egg yolks large
  • 115 g sugar caster
  • 2 tbsp cornflour
  • 400 ml whole milk
  • 2 tsp vanilla extract
  • 1 sheet ready rolled puff pastry

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

  • You will need a 12 hole deep muffin tin lightly greased
  • Preheat your oven to very hot ( 220ºC Non Fan/Gas 6
  • Mix the sugar, egg yolks , the whole egg and cornflour in a bowl and mix until smooth, making sure there are no lumps.
  • Place the milk in a saucepan and bring it up the boil and pour it gently into the egg and cornflour mixture, whisking as you do so.
  • Now return the whole lot back into the saucepan and over a medium heat, stirring all the time until the mixture thickens.
  • Add the vanilla extract
  • Pour custard in a glass/ceramic bowl and cover with plastic wrap making sure the film touches the whole surface of the custard to prevent a skin forming. Leave to cool.
  • If necessary, roll the pastry to around 3mm thick and cut out 12 discs large enough to fit your muffin tins and press each disc into one of the holes in the muffin tin.
  • Almost fill each of the tart cases with the cool custard and bake for 20-25mins until the top just starts to char. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.
You can adjust the sugar, if like me you find them a little too sweet.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

You can see my recipe for Traditional English Custard Tarts by clicking the photo below

English Custard Tart

Category: Baking, Cakes, Pastries & Biscuits, Portuguese, Recipes, Teatime Treats, Snacks, Party Food, Videos

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