Portuguese Custard Cream Tarts (Pasteis de Nata)
Ingredients
1 pkg frozen puff pastry shells or sheets, thawed (17.3 oz)
1 c whole milk, cold, do not use 2% or less
1 c white sugar
3 Tbsp corn starch
1/8 tsp salt
1/2 stick vanilla bean or good vanilla etract
6 lg egg yolks
Directions
STEP 1
Preheat oven to 375 degrees F. Lightly grease a 12-muffin cup pan or cupcake pan. Cut circles out of the puff pastry.
STEP 2
Line the bottom and sides with the puff pastry.
STEP 3
In a saucepan, combine cold milk, sugar, corn starch, salt, and vanilla. Cook, stirring constantly, until the mixture thickens.
STEP 4
Place egg yolks in a medium bowl, and beat a little with a fork. Then whisk 1/2 cup of the hot milk mixture into the egg yolks, tempering them.
STEP 5
Gradually add the egg yolk mixture back into the remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.
STEP 6
Remove vanilla bean.
STEP 7
Fill pastry-lined muffin cups with the mixture, about a tablespoon and a half per cup.
STEP 8
Bake in preheated oven for 30 - 35 minutes, or until crust is golden brown and the filling is lightly browned on top.
STEP 9
Allow to cool slightly. Remove them and cool on a wire rack.
Making Pasteis de Nata at home offers a delightful experience that combines simple ingredients with careful technique to create an authentic Portuguese dessert. When selecting puff pastry, using frozen sheets is convenient, but if you have time, homemade puff pastry provides an extra flaky texture that elevates the tarts. Whole milk is essential for the custard's creamy texture—as the recipe mentions, avoid using 2% or lower fat milk to maintain richness. While the recipe calls for vanilla bean or good vanilla extract, using a fresh vanilla bean enhances the flavor depth considerably. When cooking the custard, constant stirring is crucial to prevent lumps and ensure a smooth, silky texture. Tempering the egg yolks by gradually adding hot milk prevents scrambling, so patience here pays off. A tip from personal baking experience is to let the custard mixture rest briefly before pouring into the pastry shells. This helps it thicken slightly, producing a better set after baking. Also, watch closely during baking—the custard should be lightly caramelized on top with golden brown pastry edges. This caramelization is characteristic of authentic Pasteis de Nata. For those seeking an extra touch, a sprinkle of cinnamon or powdered sugar before serving complements the custard's sweetness and adds a lovely aroma. Enjoying these tarts warm, accompanied by coffee or tea, provides a traditional Portuguese café experience right at home. With this recipe and tips, anyone can achieve the perfect balance of creamy filling and crisp pastry that makes Portuguese custard tarts so beloved worldwide.