Pastis de Nata (Portuguese Custard Tarts)

If you’ve ever wandered through the cobbled streets of Lisbon, you might have stumbled upon a charming little bakery wafting the sweet scent of freshly baked Pastis de Nata (Portuguese Custard Tarts). These delightful tarts, with their crisp, flaky pastry and creamy custard filling, are a true representation of Portuguese culinary artistry. While they may seem intimidating to make at home, I assure you, with the right ingredients and a little patience, you can recreate this beloved treat in your own kitchen. Let’s dive into this delicious adventure and learn how to make these iconic pastries!

Why You’ll Keep Making It

There are plenty of reasons to fall in love with Pastis de Nata (Portuguese Custard Tarts). First and foremost, they are utterly delicious! The combination of the flaky crust and the rich custard is a match made in dessert heaven. Beyond their taste, these tarts are surprisingly versatile. Whether served warm or chilled, they can be enjoyed at any time of day—be it breakfast, dessert, or a delightful afternoon snack. Plus, sharing these delightful treats with friends and family is sure to create lasting memories. Once you master this recipe, you’ll find yourself making them again and again!

Ingredient Notes

To create the perfect Pastis de Nata (Portuguese Custard Tarts), you’ll need the following ingredients:

• 1 sheet of puff pastry: This forms the base of your tart. Store-bought puff pastry saves time and effort.
• 50g flour: To thicken the custard filling and enhance its texture.
• 250g sugar: Provides sweetness to balance the richness of the custard.
• 350ml milk: Essential for the creamy filling. Whole milk works best for a richer flavor.
• 85ml water: Used to create a syrup with the sugar, adding a lovely sheen to the custard.
• 6 egg yolks: The key component for the custard, giving it a rich and velvety texture.
• 5ml vanilla extract or essence: Adds depth of flavor to the custard.
• 1 cinnamon stick: Infuses a warm, aromatic note into the custard.
• Zest of a lemon: Brightens the flavors and adds a refreshing citrus note.
• Oil for greasing the cups/tray: Prevents sticking and helps achieve a golden crust.
• Cinnamon/powdered sugar for decorating: A final touch that makes your tarts look as good as they taste.

Cook’s Kit

To successfully whip up a batch of Pastis de Nata (Portuguese Custard Tarts), gather the following kitchen tools:

• Mixing bowls: For combining your ingredients smoothly.
• Whisk: Essential for mixing the egg yolks and sugar until smooth.
• Measuring cups and spoons: Accuracy is crucial for the best results.
• Small saucepan: For heating the milk and creating the custard mixture.
• Muffin tin: To shape and bake your tarts perfectly.
• Oven mitts: Safety first when handling hot trays!
• Cooling rack: Allows your tarts to cool evenly after baking.

The Method for Pastis de Nata (Portuguese Custard Tarts)

Now, let’s get down to the nitty-gritty of making these delightful pastries. Follow these steps for a successful batch of Pastis de Nata (Portuguese Custard Tarts).

Step 1: Prepare the Pastry

Start by preheating your oven to 220°C (428°F). Lightly grease your muffin tin with oil to prevent sticking. Roll out the puff pastry on a lightly floured surface to ensure it’s thin and pliable. Cut out circles that are slightly larger than your muffin cups, then press the pastry into the cups, making sure it reaches the edges.

Step 2: Make the Custard Filling

In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves and the mixture begins to boil. Allow it to simmer for about 3 minutes, then remove from heat and let it cool slightly.

In a separate saucepan, combine the milk, cinnamon stick, and lemon zest. Heat gently over medium heat until just before boiling, then remove from heat and let it steep for 10 minutes. Discard the cinnamon stick.

Step 3: Whisk the Egg Yolks

In a mixing bowl, whisk the egg yolks and flour together until smooth. Gradually add the warm milk mixture to the egg yolks, whisking continuously to prevent curdling. Finally, stir in the cooled syrup and vanilla extract, mixing until fully combined.

Step 4: Fill the Pastry Shells

Pour the custard mixture into the prepared pastry shells, filling them about three-quarters full to allow for expansion during baking.

Step 5: Bake the Tarts

Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the tops are golden and slightly caramelized. Keep an eye on them to avoid burning!

Step 6: Cool and Serve

Once baked, remove the tarts from the oven and let them cool in the tin for a few minutes before transferring to a cooling rack. Serve warm, dusted with powdered sugar or a sprinkle of cinnamon for added flair.

International Equivalents

When it comes to Pastis de Nata (Portuguese Custard Tarts), you may encounter different names or similar pastries around the world:

• Flan: A creamy custard dessert popular in many cultures, often served inverted with a caramel sauce.
• Custard tart: A British dessert featuring a pastry crust filled with a sweet custard, often flavored with nutmeg.
• Egg tart: A Cantonese pastry similar to Pastis de Nata, typically found in Chinese bakeries.
• Pastel de Belem: A specific type of Pastis de Nata made in the Belem district of Lisbon, known for its secret recipe.

Common Errors (and Fixes)

Even the most seasoned bakers can run into mishaps while making Pastis de Nata (Portuguese Custard Tarts). Here are some common errors and how to fix them:

• Watery custard: Ensure that you’re properly thickening the mixture with flour and whisking the egg yolks thoroughly.
• Pastry not crisping up: Make sure your oven is adequately preheated and consider baking them longer for that perfect golden crust.
• Burnt tops: If the tops are browning too quickly, cover them with aluminum foil halfway through baking.
• Sticking to the tin: Ensure you grease the muffin tin well, and allow the tarts to cool slightly before removing them.

Store, Freeze & Reheat

If you find yourself with leftover Pastis de Nata (Portuguese Custard Tarts), you can store them for later enjoyment:

To store: Keep your tarts in an airtight container in the refrigerator for up to three days. Reheat them in the oven for a few minutes to regain their crispness.

To freeze: Place the cooled tarts in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container. They can be stored for up to two months.

To reheat: Thaw the tarts in the refrigerator overnight, then reheat in the oven at 180°C (350°F) for about 10-15 minutes until warmed through.

Top Questions & Answers

Can I use homemade puff pastry instead of store-bought?

Absolutely! While store-bought puff pastry is convenient, homemade can add an extra layer of flavor and flakiness. Just ensure it’s rolled out thinly for the best results.

Can I make the custard filling ahead of time?

Yes, you can prepare the custard a day in advance. Just cover it tightly and store it in the refrigerator. Be sure to give it a good whisk before using it to fill the pastry shells.

What can I substitute for the cinnamon stick?

If you don’t have a cinnamon stick, you can use a pinch of ground cinnamon instead. Just be mindful of the quantity to avoid overpowering the delicate flavors of the custard.

What’s the best way to serve Pastis de Nata?

These tarts are delightful on their own, but they shine even more when dusted with powdered sugar or a sprinkle of cinnamon. Pair them with a cup of coffee or tea for the perfect afternoon treat!

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Before You Go

Thank you for joining me on this delicious journey to make Pastis de Nata (Portuguese Custard Tarts). I hope you’re inspired to try your hand at this delightful pastry. With a little practice, you’ll be impressing your friends and family with your baking skills in no time. Enjoy every bite of these creamy, dreamy tarts and savor the taste of Portugal right at home!