Portuguese Custard Tarts or Pastéis de Nata, heavenly delicious bites that are super easy to make at home.
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? I certainly do.
Why are the great as party bites? Well, you need not worry about accidentally staining your clothes with chocolatey creams, or worry they won’t last long if it’s warm in the room.
One batch makes 10 tarts, with about 2 batches you are good to go, your guests will be so impressed. Some shops around here sell these custard tarts for over £1 each.
That’s outrageous, given the fact that you only need simple ingredients you already have in your kitchen. And they end up being super cheap too if you bake them yourself.
Even a beginner in baking can make them in no time, trust me. Together with some Brazilian brigadeiros or some Coconut truffles, you have managed to take care of the desserts easily. Just perfect, right?
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- 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. (390 Fahrenheit)
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.
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.