Pastel de Nata Recipe (Portuguese Custard Tarts)
Sweet and buttery, Pastel de Nata combines flaky pastry with rich egg custard and caramelized tops in a Portuguese dessert traditionally enjoyed warm with a cup of coffee.
Servings 12 tarts
Calories332 kcal
Cost $ 1.50 per tart
Equipment
- oven
- tart tins
- bowl
Ingredients
- 2 large whole eggs
- 3 egg yolks
- ½ cup white granulated sugar
- 1 teaspoon pure vanilla extract
- ⅓ cup whole milk
- ⅔ cup heavy whipping cream
- 2 packages puff pastry – 14 oz each
Instructions
Prepare the Custard
- Prepare the custard: Whisk the whole eggs and egg yolks in a medium bowl until smooth. Add the sugar, milk, heavy cream, and vanilla extract. Whisk until well combined.
- Chill the custard: Cover the bowl with plastic wrap and refrigerate for at least 1 hour or until the sugar has dissolved.
Prepare the Puff Pastry
- Preheat the oven and roll out the pastry: Preheat the oven to 480°F (250°C). Place the thawed puff pastry on a lightly floured surface. Sprinkle a little flour over the dough and spread it evenly to prevent sticking.
- Roll and cut the pastry: Starting from the short side, roll the dough tightly into a log. Trim the ends. Cut into 12 equal pieces for tart molds, or 6 pieces per package for a muffin tin. Keep the dough chilled while shaping the tart shells.Note: If the pastry becomes too soft to handle, wrap the unused pieces and refrigerate them until needed.
Shape the Tart Shells
- Shape the tart shells: Press each piece of dough into a greased 3-inch (7.5 cm) tart mold to form a thin crust that extends approximately ½ inch (1 cm) above the rim to allow for shrinkage during baking.
- Prick the pastry: Use a fork to prick the bottom and sides of each tart shell to prevent excessive puffing and custard overflow.Note: Lightly wet your hands if the dough is difficult to shape. You can also use a standard muffin tin instead of individual tart molds, but the pastry may shrink more and have thinner edges.
Fill and Bake
- Fill and bake: Cover the prepared tart molds with foil and refrigerate for 10–15 minutes. Gently pour the custard into each shell until about ¾ full. Bake on the middle oven rack for 15–25 minutes, until the pastry is golden brown and cooked through and the custard is set with dark caramelized spots on top.
- Cool the tarts: Let the Portuguese egg tarts cool in their molds for 5 minutes. Carefully remove them and transfer them to a wire rack to cool further.
- Serve: Serve warm or at room temperature with coffee. Dust with powdered sugar and ground cinnamon before serving, if desired.
Recipe Video
Recipe Notes
If using individual 3-inch tart molds, you'll only need one 14-oz package of puff pastry. For a standard 12-cup muffin tin, use two packages and cut each into six equal pieces. Muffin cups have higher sides than tart molds, which means the pastry pieces need to be thicker and stretched to fit. This helps prevent excessive shrinkage and keeps the custard from overflowing during baking.
Storage and Reheating
Refrigerate: Let the Portuguese egg tarts cool completely, then store them in an airtight container in the refrigerator for up to 2 days. The pastry may lose some of its crispness during storage. Freezer: Place the cooled tarts on a baking sheet and freeze until firm, about 2 hours. Transfer them to a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the refrigerator. Keep in mind that freezing may affect the custard's texture and soften the pastry. Reheating: Warm the tarts in a preheated 350°F (180°C) oven for about 8 minutes, or until heated through. The oven helps crisp the pastry again, while microwaving tends to make it soft.Nutrition
Calories: 332kcal | Carbohydrates: 27.7g | Protein: 5.2g | Fat: 22.5g | Saturated Fat: 7.8g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 10.9g | Trans Fat: 0.003g | Cholesterol: 91.6mg | Sodium: 120.5mg | Potassium: 63.3mg | Fiber: 0.6g | Sugar: 9.4g | Vitamin A: 310.2IU | Vitamin C: 0.1mg | Calcium: 31.2mg | Iron: 1.3mg
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