I’m so excited to share with you my love for Pastéis de Nata! These little Portuguese custard tarts have a special place in my heart and my dessert collection. I still remember the first time I encountered them during a trip to Lisbon. I wandered into a quaint bakery, the smell of warm pastries wafting through the air—my mouth watered just thinking about it. One bite into the crispy pastry and creamy custard, and I was hooked! They are irresistibly delicious and deceptively simple to make.
What makes these tarts unique is their delicate, flaky crust and the rich, almost pudding-like custard that’s perfectly caramelized on top. It’s the kind of dessert that can make your heart sing, with every bite transporting you straight to sunny Portugal. Let me guide you on how to recreate this magic in your kitchen!
What’s in Pastéis de Nata?
Puff Pastry: A convenience star! You can either make your own (if you’re feeling ambitious) or use store-bought puff pastry. I highly recommend using a high-quality brand, as it makes all the difference in texture.
Milk: Whole milk works best for this recipe. It’s rich enough to create a luscious custard without being too heavy.
Heavy Cream: Adding some heavy cream to the milk will give your custard an extra creamy texture that’s hard to resist.
Sugar: Granulated sugar is your sweetening agent here, keeping that custard nice and sweet but not overpowering.
Egg Yolks: These are essential for that custard-like texture. The yolks add creaminess and richness that makes Pastéis de Nata so delightful.
Cinnamon Stick: A touch of cinnamon brings a warm spice that beautifully complements the sweetness of the filling.
Vanilla Extract: Just a little splash enhances the flavor of the custard and makes it smell heavenly!
Is Pastéis de Nata Good for You?
Now, let’s be real—Pastéis de Nata are definitely a treat! They’re not the healthiest option, but in moderation, they can absolutely be enjoyed guilt-free.
Puff Pastry: While puff pastry has lots of flaky goodness, it can also be a bit high in fat and calories. But hey, life’s too short to skip dessert!
Milk and Heavy Cream: They provide calcium and beneficial fats—just keep in mind that the heavy cream adds quite a bit of decadence.
Egg Yolks: Rich in protein and essential vitamins, egg yolks can actually be good for you! Just don’t overdo it if you’re watching your cholesterol.
So, if you’re planning to indulge, why not go all-in? Enjoy these tarts as a special treat, perhaps paired with a good cup of coffee or tea!
Ingredients List
– 1 package of puff pastry (thawed)
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 6 large egg yolks
– 1 cinnamon stick
– 1 teaspoon vanilla extract
– (Serves 12 tarts)
How to Make Pastéis de Nata?
1. Preheat your oven to 425°F (220°C). You want that pastry to crispy perfection!
2. Roll out the puff pastry on a lightly floured surface until it’s thinner, about an 1/8 inch thick. Cut the pastry into circles that are slightly larger than the cups of your muffin tin.
3. Press the pastry circles into each muffin cup, making sure to press them all the way to the bottom and up the sides.
4. In a saucepan over medium heat, combine the whole milk, heavy cream, granulated sugar, and the cinnamon stick. Stir until the sugar dissolves, then bring the mixture to a gentle simmer.
5. Remove the cinnamon stick and let it cool slightly. In a bowl, whisk the egg yolks and slowly add in the warm milk mixture, stirring continuously. This is to keep the eggs from scrambling!
6. Add in the vanilla extract and mix everything until well combined.
7. Pour the creamy custard into each pastry shell, filling them about 3/4 full.
8. Bake for about 15-20 minutes, or until the tops are beautifully golden brown and slightly puffed.
9. Remove from the oven and let cool for a few minutes before taking them out of the muffin tin. But trust me, you’ll want to eat them warm!
Sweet Tips for Best Results
– If you want that classic burnt top, feel free to use a kitchen torch to caramelize the tops after baking. Just be careful!
– Allen’s note – I sometimes sprinkle a bit of powdered sugar and cinnamon on top before serving for an extra flair.
– They can be served warm or at room temperature, but I recommend eating them fresh out of the oven for maximum enjoyment.
I really hope you’ll give Pastéis de Nata a try! They are such a wonderful treat that’s sure to impress your family and friends. Don’t forget to share your baking stories and experiences with me—I’d love to hear how they turn out! Happy baking!