Imagine biting into a crispy, golden pastry that shatters delicately to reveal a silky, creamy custard with caramelized edges that dance on your taste buds - welcome to the world of Pasteis de Nata! These legendary Portuguese egg tarts are not just a dessert; they're a cultural experience that transforms simple ingredients into a masterpiece of flavor and texture. Whether you're a baking novice or a seasoned home chef, this foolproof recipe will transport you straight to the charming streets of Lisbon with every heavenly bite.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Portuguese
Serves: 12 tarts
Ingredients
- 1 sheet puff pastry
- 250ml heavy cream
- 100ml milk
- 100g sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tsp cornstarch
Instructions
- Remove the puff pastry from the refrigerator and let it sit at room temperature for 10-15 minutes to soften slightly.
- Preheat the oven to 425°F (220°C). Lightly grease a 12-cup muffin tin with butter or non-stick spray.
- In a medium saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring constantly until the sugar dissolves completely.
- In a separate bowl, whisk egg yolks with cornstarch and vanilla extract until smooth and well combined.
- Slowly pour the hot cream mixture into the egg yolk mixture, whisking continuously to temper the eggs and prevent curdling.
- Return the entire mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 3-4 minutes).
- Remove the custard from heat and strain through a fine-mesh sieve to ensure a smooth texture. Let it cool for 10 minutes.
- Roll out the puff pastry sheet and cut it into 12 equal circles that will fit into the muffin tin, with slight overhang.
- Gently press the pastry circles into the muffin tin, creating small cups. Trim any excess pastry hanging over the edges.
- Pour the cooled custard evenly into each pastry cup, filling them about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the custard has dark caramelized spots on top.
- Remove from the oven and let the tarts cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely.
- Serve warm or at room temperature, optionally dusted with powdered sugar or cinnamon.
Tips
- Temperature is key: Ensure your puff pastry is slightly softened but still cool for the best flaky texture.
- Temper eggs carefully: When adding hot cream to egg yolks, pour slowly and whisk constantly to prevent scrambling.
- Strain your custard for ultimate smoothness - no lumps allowed!
- Don't be afraid of dark caramelized spots on top - they're a signature feature of authentic Pasteis de Nata.
- Use a fine-mesh sieve when straining the custard to achieve a silky-smooth filling.
- Let the tarts cool slightly in the tin before transferring to prevent breaking.
- For an extra touch of authenticity, dust with powdered sugar or cinnamon just before serving.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 18g
Protein: 3g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
