Pastel de Nata
Portuguese custard tarts in puff pastry cups, made with a stovetop custard and baked hot until blistered.
Portuguese-style custard tarts in puff pastry cups. Make the custard and assemble ahead, then bake hot after dinner until the tops are browned and blistered.
Servings: ~12 tarts Time: ~1 hr (custard and assembly, plus chilling), then 12-15 min to bake Oven: 500°F
Ingredients
Custard
- 1 cup whole milk
- ¼ cup heavy cream
- ⅓ cup sugar
- 2 tablespoons cornstarch
- 4 egg yolks
- 1 teaspoon vanilla
Pastry
- 1 puff pastry sheet, thawed
- Butter, for the muffin tin
- Flour, for dusting
- Cinnamon, for dusting
Method
Make the Custard
Leave the puff pastry on the counter to thaw. It should become bendy but still cold.
In a small pot, add 1 cup whole milk, ¼ cup heavy cream, ⅓ cup sugar, and 2 tablespoons cornstarch. Whisk while cold until smooth.
Turn the heat to medium and whisk constantly for 5-7 minutes, until thick like pudding.
In a small bowl, whisk the 4 egg yolks.
Slowly add 2 spoonfuls of the hot milk mixture into the yolks, whisking fast.
Pour the yolks back into the pot and cook on low for 1-2 minutes, whisking.
Turn off the heat and add 1 teaspoon vanilla.
Pour into a bowl, cover, and refrigerate.
Assemble the Shells
Lightly flour the counter.
Unfold the puff pastry gently. If it cracks, wait 5 minutes.
Roll lightly just to smooth the seams.
Cut circles or squares for a muffin tin.
Lightly butter the muffin tin and press the pastry into the cups.
Fill each cup ¾ full with custard.
Put the muffin tin in the fridge. Bake after dinner.
Bake
Heat the oven to 500°F.
Take the muffin tin from the fridge and bake 12-15 minutes, until the pastry is golden and the custard tops are browned and blistered.
Cool 5 minutes, dust with cinnamon, and serve warm.