Portuguese · Dessert
Portuguese custard tarts
The iconic pastéis de nata featuring flaky puff pastry cups filled with rich vanilla custard, baked until the tops are caramelized and spotted. These beloved Portuguese tarts require technique but deliver the authentic taste of Lisbon's most famous pastry.
The Method
Instructions
Step 1: Roll the pastry
First things first, grab your flour and icing sugar and mix them together. This combo will be your dusting mix, perfect for keeping the pastry from sticking to the work surface. Sprinkle this mixture lightly over your countertop. Now, take your puff pastry and roll it out gently but firmly until it measures about 45 by 30 centimeters . You want a nice even rectangle. Once that's done, roll the pastry lengthways into a long sausage shape, like you're making a giant cinnamon roll but without the filling. This rolling step will help create those lovely flaky layers we're aiming for.
Step 2: Cutting pastry into rounds
Next up, it's time to slice the rolled pastry into pieces. Using a sharp knife or a pastry cutter, cut the sausage shape into roughly 24 rounds . Each slice should be about 1 to 2 centimeters thick . Don't worry about making them perfectly uniform; a little rustic charm is good here and it won't affect the final product.
Step 3: Roll out each pastry portion
Now take each of those pastry wheels and give them a gentle roll with your rolling pin. The goal is to flatten them just enough to fit nicely into your fairy cake tins, which should have two trays of 12 holes each . You want the pastry to be thin but still hold together well so it can form the perfect little tart cases.
Step 4: Press pastry into the tin
Press each rolled pastry circle into the holes of the fairy cake tins. Use your fingers to gently mould the dough down and around the edges so the cases are thin but sturdy. This shaping step is important; it'll help the tarts bake evenly with that classic crisp edge. Once they're all in place, pop the tins into the fridge to chill. This resting time will help the pastry keep its shape during baking, so don't skip it.
Step 5: Make the infused syrup
Now let's move on to the filling. Preheat your oven to 220 degrees Celsius (or 200 fan , gas mark 7 ). In a saucepan, combine the caster sugar, 200 milliliters of water, the lemon zest, and a cinnamon stick. Bring this mixture up to a boil, then turn the heat down and let it reduce until it turns syrupy and thickened to the right consistency. It might take a little while,keep an eye on it and stir occasionally. Once done, take it off the heat and allow it to cool completely. Don't forget to fish out the cinnamon stick and lemon zest once it's cooled. Meanwhile, in a large mixing bowl or pan, whisk together your eggs, egg yolks, and cornflour until the mixture is smooth and silky.
Step 6: Making the custard
In a separate saucepan, gently heat the milk along with the seeds you've scraped from the vanilla pod. Heat it just until it's on the verge of boiling,small bubbles around the edges, not a full boil. Then, slowly and carefully pour this hot milk mixture over your egg and cornflour mix, whisking continuously as you go. This slow introduction of heat will prevent the eggs from scrambling. After combining, pour the whole lot back into the pan and cook over a low heat. Keep whisking constantly to avoid lumps and to help the custard thicken beautifully and develop that creamy texture we love.
Step 7: Add syrup to custard
Once your custard has thickened up a little, it's time to add in that cooled sugar syrup we made earlier. Pour it in gradually, whisking all the while. The syrup will add sweetness and a subtle citrus cinnamon flavor that makes these tarts so special. Keep whisking until the custard thickens just a bit more and everything is combined into a smooth, glossy mixture.
Step 8: Pour custard into the tins
For a silky finish, strain the custard through a fine sieve to catch any lumps or bits. Then, carefully pour the custard into the chilled pastry cases, filling each one almost to the top. Pop the filled tins into the preheated oven and bake for about 15 minutes . You're looking for the pastry to turn a lovely golden brown and the custard to develop a slightly darker, caramelized surface,it's that signature finish of Portuguese custard tarts.
Step 9: Cool and dust with icing sugar
When they're baked to perfection, take the tins out and allow the tarts to cool completely in the trays. This cooling step helps the custard set properly. Once cool, give them a final lovely touch by sifting over some icing sugar and a sprinkle of ground cinnamon. This adds a nice sweet finish and a touch of warm spice that makes each bite irresistible. Serve them up and enjoy with a cup of coffee or tea,you'll be transported straight to Portugal!
First things first, grab your flour and icing sugar and mix them together. This combo will be your dusting mix, perfect for keeping the pastry from sticking to the work surface. Sprinkle this mixture lightly over your countertop. Now, take your puff pastry and roll it out gently but firmly until it measures about 45 by 30 centimeters . You want a nice even rectangle. Once that's done, roll the pastry lengthways into a long sausage shape, like you're making a giant cinnamon roll but without the filling. This rolling step will help create those lovely flaky layers we're aiming for.
Step 2: Cutting pastry into rounds
Next up, it's time to slice the rolled pastry into pieces. Using a sharp knife or a pastry cutter, cut the sausage shape into roughly 24 rounds . Each slice should be about 1 to 2 centimeters thick . Don't worry about making them perfectly uniform; a little rustic charm is good here and it won't affect the final product.
Step 3: Roll out each pastry portion
Now take each of those pastry wheels and give them a gentle roll with your rolling pin. The goal is to flatten them just enough to fit nicely into your fairy cake tins, which should have two trays of 12 holes each . You want the pastry to be thin but still hold together well so it can form the perfect little tart cases.
Step 4: Press pastry into the tin
Press each rolled pastry circle into the holes of the fairy cake tins. Use your fingers to gently mould the dough down and around the edges so the cases are thin but sturdy. This shaping step is important; it'll help the tarts bake evenly with that classic crisp edge. Once they're all in place, pop the tins into the fridge to chill. This resting time will help the pastry keep its shape during baking, so don't skip it.
Step 5: Make the infused syrup
Now let's move on to the filling. Preheat your oven to 220 degrees Celsius (or 200 fan , gas mark 7 ). In a saucepan, combine the caster sugar, 200 milliliters of water, the lemon zest, and a cinnamon stick. Bring this mixture up to a boil, then turn the heat down and let it reduce until it turns syrupy and thickened to the right consistency. It might take a little while,keep an eye on it and stir occasionally. Once done, take it off the heat and allow it to cool completely. Don't forget to fish out the cinnamon stick and lemon zest once it's cooled. Meanwhile, in a large mixing bowl or pan, whisk together your eggs, egg yolks, and cornflour until the mixture is smooth and silky.
Step 6: Making the custard
In a separate saucepan, gently heat the milk along with the seeds you've scraped from the vanilla pod. Heat it just until it's on the verge of boiling,small bubbles around the edges, not a full boil. Then, slowly and carefully pour this hot milk mixture over your egg and cornflour mix, whisking continuously as you go. This slow introduction of heat will prevent the eggs from scrambling. After combining, pour the whole lot back into the pan and cook over a low heat. Keep whisking constantly to avoid lumps and to help the custard thicken beautifully and develop that creamy texture we love.
Step 7: Add syrup to custard
Once your custard has thickened up a little, it's time to add in that cooled sugar syrup we made earlier. Pour it in gradually, whisking all the while. The syrup will add sweetness and a subtle citrus cinnamon flavor that makes these tarts so special. Keep whisking until the custard thickens just a bit more and everything is combined into a smooth, glossy mixture.
Step 8: Pour custard into the tins
For a silky finish, strain the custard through a fine sieve to catch any lumps or bits. Then, carefully pour the custard into the chilled pastry cases, filling each one almost to the top. Pop the filled tins into the preheated oven and bake for about 15 minutes . You're looking for the pastry to turn a lovely golden brown and the custard to develop a slightly darker, caramelized surface,it's that signature finish of Portuguese custard tarts.
Step 9: Cool and dust with icing sugar
When they're baked to perfection, take the tins out and allow the tarts to cool completely in the trays. This cooling step helps the custard set properly. Once cool, give them a final lovely touch by sifting over some icing sugar and a sprinkle of ground cinnamon. This adds a nice sweet finish and a touch of warm spice that makes each bite irresistible. Serve them up and enjoy with a cup of coffee or tea,you'll be transported straight to Portugal!
Pairs Well With
