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10 December, 2015

Pastéis de nata (Portuguese custard tarts)

Comments : 10 Posted in : Desserts on by : Daniela Anderson Tags: , , , , , , ,

Pastéis de nata (sigular form ‘pastel de nata’) are traditional Portuguese egg tart pastry, so tasty and absolutely gorgeous. I first discovered them when l was in Portugal and l just loved them.  They bring back so many happy memories of my time spent there as an Erasmus student at the University of Porto. It was my first time away from home, first Christmas and New Year spent without my family, but it was a great experience. Porto is such a beautiful city with a rich history and amazing people. I cannot recommend it enough as a travel destination.

Every time l bake these pretty little tarts l remember the beautiful pastélarias ( pastry shops), and although they taste fantastic, somehow it is not the same divine taste they have back in Portugal. But they are so easy to make, l am sure you will want to give them a try. Who doesn’t like custard? Or the delicate vanilla flavour?

Pastéis de nata (Portuguese custard tarts)

Pastéis de nata (Portuguese custard tarts)

Pastéis de nata (Portuguese custard tarts)

Ingredients: (make 10)

  • 1 ready-made puff pastry roll
  • 400 ml milk
  • 2 egg yolks
  • 1 whole egg
  • 2 tbsp plain flour
  • 100 g caster sugar
  • 1/2 tsp vanilla extract
Pastéis de nata (Portuguese custard tarts)

Pastéis de nata (Portuguese custard tarts)

Method:

  • Preheat the oven to 200 degrees C.
  • Slightly grease a muffin tin, it can either be vegetable oil or butter.
  • In a large bowl, whisk together the egg yolks, whole egg, sugar and plain flour until you get a smooth paste.
  • Pour in the milk and whisk again.
  • Transfer the mixture to a sauce pan and simmer on a low heat until it thickens.
  • Remove from the heat and leave it to cool completely, then add the vanilla extract.
  • Transfer the puff pastry roll to a working surface and use a cookie cutter  to cut 10 rounds that fit in the muffin tin holes.
  • Press the rounds into the muffin tin holes and spoon in the custard cream evenly.
  • Bake for 30-35 minutes until golden and the pastry is baked through.
  • Allow them to cool, then use a sharp knife to ease up the edges and transfer the tarts to a plate.
  • Once out of the oven, the custard will sink in, so not to worry if in the oven the tarts looked popped out.
  • Serve cold from the fridge.

Enjoy!😊

Pastéis de nata (Portuguese custard tarts)

Pastéis de nata (Portuguese custard tarts)

Pastéis de nata (Portuguese custard tarts)

Pastéis de nata (Portuguese custard tarts)

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Pastéis de nata (Portuguese custard tarts)

Pastéis de nata (Portuguese custard tarts)

 

10s COMMENTS

10 thoughts on : Pastéis de nata (Portuguese custard tarts)

  • December 13, 2015 at 9:12 pm

    Lovely, Daniela. I have adored egg custard all my life. My mum made a lot of them when I was a child, but always with short crust pastry. Later I discovered creme caramel, which I still make very often. I’ll have to try them with puff pastry now. 🙂

    • December 14, 2015 at 1:52 pm

      Thank you, Millie. I tried with short crust pastry too, but l prefer the puff pastry, it makes the tarts a lot lighter. I must try the caramel ones 😊

  • December 14, 2015 at 3:04 pm

    Hi Daniela. I’ve just tried again to reply to this comment from my notifications box and it still won’t .send’. Also, the ‘follow’ tag at the lower right hand side of your page still pops up inviting me to follow you – which I have done 3 times since you upgraded your site. I’ve filled in my email address as well.
    So. I’m putting my reply straight onto your page here:
    I’m going to try them with puff pastry, too. The creme caramel isn’t a tart. It’s an egg custard desset, made the smae way as for the tarts, but it is cooked in a basin with caramel at the bottom. When it’s turned out, the caramel can run down the sides of the set custard. It can be eaten either warm of cold. 🙂

    • December 14, 2015 at 6:22 pm

      Hi Millie! So sorry for that, it appears that being self-hosted means that the people can no longer follow me via the follow button, but only if they subscribe via e-mail. I’ve managed to desactivate the follow me button since it doesn’t work now anyway.
      The creme caramel sounds delicious 😀

  • December 14, 2015 at 8:58 pm

    I did fill in th email subscription too, Daniela, but if needbe, I’ll do it again. I just can’t work out why comments won’t send to you. They work with everyone else, so something is wrong. I’m writing this on your page again, after trying to send it (unsuccessfully) from my notification box).
    I like creme caramel warm, but my husband likes it best chilled, straight from the fridge. 🙂

  • December 14, 2015 at 9:00 pm

    I’ve just written my email address, above, again, so I’ll see what happens now. 🙂

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