Pasteis de Nata - Portuguese Custard Tarts

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5 days ago
4 min read

Updated: 4 days ago

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#portuguesetarts #puffpastrydessert #dessert #custardtarts

Pasteis de Nata - Portuguese Custard Tarts

Today, we are so happy to have a very special guest with us, one of our dear and close friend, Joanne. She will be teaching us how to make pasteis de nata. This recipe does require numerous steps, however; Joanne will show us how fairly quick and easy they are to make, using store bought puff pastry - it works just as well as the homemade dough.

Pasteis de nata is an authentic Portuguese crispy pastry nestled with a rich sweet egg custard. A dessert that is now enjoyed all over the world.

This recipe dates back to before the 19th century, where it was created by the monks.

The nuns and monks used to used the egg whites to starch their habits (their traditional clothing), leaving them with an abundance of leftover egg yolks. With their baking skills, they created these pasteis. Nothing went to waste. (Like the Italian saying goes:

Non si butta nulla) !

The flavour & textures are heavenly delicious and we also like the rustic look of these tarts.

It is so easy to make using store bought puff pastry. It works just as well as homemade dough.

Either way, homemade or store bought, they are delectable!

INGREDIENTS:

1 package store bought puff pastry

3 tbsps. (approx 24 g) a/p flour

1/4 cup (60 ml) milk

1 1/3 cup (265 g) sugar

2/3 cup (80 ml) water

1 cinnamon stick (OR 1/4 tsp. cinnamon spice)

Cooking thermometer

1 cup (235 ml) heavy whipping cream (we used 35%)

1/2 tsp. vanilla extract

6 large egg yolks (room temp)

DUSTING: Powdered sugar or cinnamon spice or a mixture of both.

Oven temperature 480 F (250 C)

DIRECTIONS: Puff Pastry

1) Using a rolling pin, roll out the dough to an appropriate size 15” x 20” (38cm x 50cm).Lightly flouring the dough in between rolling. The thinner the better.

2) Start rolling the dough by the longest side. This will give the dough more spiral layers.

3) Cut the log in half. Lay them on a tray. Place in the refrigerator for 15 minutes.

IN THE MEANTIME: let’s prepare the custard

DIRECTIONS: Custard

1) In a tempered glass proof mixing bowl, pour 1/4 cup (60 ml) milk. Add the flour.

Whisk well till smooth & lump free. Set aside.

2) In a medium size saucepan, over stovetop on medium/high heat, add the sugar,water & cinnamon stick. Insert the cooking thermometer. Bring to a boil (DO NOT STIR) till the temperature reaches 220 F (105 C).Set aside.

3) In a separate small saucepan, over stovetop on medium heat, scald the heavy cream.

4) NOTE: UNFORTUNATELY, WE DID NOT GET A SHOT OF THIS STEP ON CAMERA Pour the scalded cream into the flour & milk mixture. Mix well.

5) Remove the cinnamon stick from the syrup. Whisking, drizzle the syrup into the flour, milk & cream mixture. Add the vanilla extract. Continuously stirring till all is well incorporated and the mixture has been cooled a bit. This process releases some of the steam before adding into the egg yolks. You do not want the mixture too hot, if not you will end up cooking the egg yolks, as opposed to tempering the egg yolks.

6) Now we are ready to temper the eggs yolks. Add the mixture (a little at a time) into the egg yolks. Continuously stirring till all the mixture has been added & well incorporated. Set aside.

7) Remove the dough from the refrigerator. Cut both logs into 6 equal size pieces.Making a total of 12 pieces.

8) Place each piece upright (the spiral layers should be facing you) in the cups of a non greased muffin tin. The dough already has butter or margarine as an ingredient.

9) Press your thumb in the centre of the swirl; push down against the bottom & up the sides of the cup until it reaches a bit over the lip. Try to make the bottom layer as thin as you can. Be careful not to go through the dough. Should the dough be a bit cold to work with, move on to the next cup(s). This will give the dough a chance to warm up a bit & make it easier to spread. Then go back to finish spreading out the dough.

10) Pour the custard into each dough cup, three-quarters full.

11) Place in a preheated 480 F (250 C) oven for 10-12 minutes or until bubbly browned and the tops start to blister & caramelize.

12) Let cool in the muffin tin 10 minutes before removing and plating.

13) Dust with your choice of: powdered sugar, cinnamon spice or a mixture of both.

Traditionally, best served warm, however; room temperature or cold also taste great !

It’s a personal choice of taste. They can be kept in the refrigerator for up to 3 days, in an air tight container. For those of you who enjoy eating them warm, place them in a preheated 350 F (180 C) oven for a few minutes. They can also be stored in the freezer in an airtight container for up to one month.

Psst : This is Franca speaking, I enjoy eating them cold, right out of the refrigerator 😂

Thanks again to our wonderful friend Joanne for teaching us this divine dessert !