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)
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
- 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.