Portuguese Custard Tarts (Pastel de nata)

I’ve been on a “food passport” kick lately—trying dishes that don’t usually show up in my Southern pot-luck rotation.Let me tell you, Portuguese Custard Tarts are something special.

Course Dessert

Cuisine American

Keyword Portuguese Custard Tarts

Prep Time 25

Cook Time 25

Servings servings

Calories 261kcal

Author Dana DeVolk

Ingredients

Instructions

Preheat the oven to 430°F (220°C)
On a clean workspace, roll the puff pastry into a tight log. Slice the log into 15 equal slices, about 1.1oz each.
17 oz 480g puff pastry, thawed
Place a piece of cut puff pastry in the center of the tart mould.
Using your thumb, gently press the center to flatten it, then press to stretch the dough up the sides of the mould evenly, until the dough extends about 0.4 inches (1 cm) higher than the mould. Repeat for the remaining dough slices.
Quick freeze the formed shells in the freezer for about 10 minutes to firm up before baking.
While the tart shell is chilling, prepare the filling. In a mixing bowl, combine egg, heavy cream, milk, sugar, and salt. Whisk all ingredients together until combined.
3 large eggs, 1 cup heavy cream, ½ cup milk, ¼ cup granulated sugar, ¼ teaspoon salt
Arrange the chilled tart shells together with the mould on a baking tray. Fill each shell with the prepared filling, ensuring it is only 80% full.
Bake the Portuguese tarts in the preheated oven at 430°F (220°C) for 25 minutes, or until the tops are caramelized and turn golden brown.
Remove the tarts from the oven and invert them to cool down completely before serving.

Notes

Roll pastry into a tight log, slice into equal pieces, then press into a muffin pan—this gives that lovely spiral side pattern.
Work on a lightly floured surface; too much flour makes tough pastry.
Keep pastry cold. If it warms, pop it back in the fridge for 5 minutes.
Heat sugar, milk, and cinnamon stick over medium heat—do not boil hard or the milk may scorch.
Fill shells only 80 % so the custard can puff without overflowing.
Bake on the top rack; high heat + top edge = caramelized custard faster.

Nutrition