Portuguese Custard Tart
4 servings
60 minutes
The Portuguese pastry known as Pastéis de Nata is a true culinary legend of Portugal. Its history dates back to the 18th century when monks in Lisbon began using egg yolks to create this delightful dessert. The pastry combines crispy, caramelized puff pastry with a delicate, velvety custard that has a rich vanilla aroma. It pairs perfectly with a cup of strong coffee and is an integral part of Portuguese gastronomic culture. These pastries are traditionally served warm with a light caramel crust and can be sprinkled with cinnamon and powdered sugar on top. Each piece is a blend of airy lightness and depth of flavor that makes it unique.
1
Preheat the oven to 180 degrees. Grease a special tray with twelve muffin slots or small molds.
2
In a pan over low heat, combine egg yolks, sugar, and cornstarch. Stir constantly until the mixture thickens.
- Egg yolk: 3 pieces
- Caster sugar: 125 g
- Cornstarch: 30 g
3
Add vanilla seeds, then milk and cream, continuing to stir until the mixture reaches a thick soft texture.
- Vanilla: 1 g
- Whole milk: 175 ml
- Cream: 225 ml
4
Increase the heat and continue stirring the cream until it boils. Immediately remove from heat and cover with plastic wrap.
5
Roll out the dough on a surface lightly dusted with flour and powdered sugar. Cut it in half and place one part on top of the other. Roll out the dough again and cut into 12 equal round pieces.
- Puff pastry: 300 g
- Wheat flour: to taste
- Icing sugar: to taste
6
Roll each piece to a diameter of 10 cm. Place the dough in molds and pour in the custard.
7
Place the baking tray or molds in the oven and bake for 18-20 minutes or until the pastries turn golden brown.
