Description
A recipe for making classic Portuguese custard tarts with flaky pastry and creamy filling.
Ingredients
Scale
- 1 package puff pastry sheets
- 6 large egg yolks
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup water
- 1 cinnamon stick
- 1 strip lemon peel
Instructions
- Preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius). Lightly grease a 12-cup muffin tin.
- Roll out the puff pastry and cut it into 12 equal squares. Press each square into the muffin tin cups, forming a shell.
- In a small saucepan, combine the sugar, water, cinnamon stick, and lemon peel. Bring to a boil and cook for 3 minutes without stirring. Remove from heat and discard the cinnamon stick and lemon peel.
- In a separate bowl, whisk the egg yolks and heavy cream together until just combined.
- Slowly pour the hot sugar syrup into the egg and cream mixture while whisking constantly. Do not overmix.
- Pour the custard mixture evenly into the pastry shells, filling them about three-quarters full.
- Bake for 12 to 15 minutes, or until the tops are deeply caramelized and the pastry is golden brown.
- Remove from the oven and let cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
- For best results, use very cold puff pastry.
- You can dust the finished tarts with powdered sugar or cinnamon before serving.
- If your oven runs hot, monitor the tarts closely to prevent burning the tops.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
- Cholesterol: 150
Keywords: Portuguese custard tart, Pastéis de Nata, nata recipe, egg tart, pastry dessert