Pasteis de nata (Portuguese custard tarts)

    Pasteis de nata (Portuguese custard tarts)

    123saves
    40min


    146 people made this

    About this recipe: These are delicious, authentic Portuguese custard tarts made easy with puff pastry. A great way for using egg yolks!

    Ingredients
    Serves: 12 

    • 1 (500g) packet puff pastry
    • 225ml (8 fl oz) milk
    • 3 tablespoons cornflour
    • 200g (7 oz) caster sugar
    • 1/2 vanilla bean
    • 6 egg yolks

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 190 C / Gas mark 5. Lightly grease a 12-cup muffin tin and line bottom and sides of cups with puff pastry.
    2. In a saucepan, combine milk, cornflour, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 of the hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
    3. Fill pastry-lined muffin tin with mixture and bake in preheated oven for 20 minutes, or until pastry is golden brown and filling is lightly browned on top

    Tip

    If you've made a recipe, such as a pavlova, which calls for lots of egg whites and no egg yolks, you can freeze the yolks and then make a yolk-heavy recipe like this later! For best results, lightly beat the yolks first with a generous pinch of sugar for each yolk. Freeze in freezer bags.

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    Reviews (6)

    by
    10

    tasty little tarts,sweeter than english baked version,if you like custard tarts you will love theese - 12 Mar 2010

    yumyums
    by
    8

    baked these tarts the other day, even though they where very tasty and well received i felt that the custard was to thick and that it needed more milk adding to the mixture. i will attempt these again with maybe 75ml more milk added and see what happens. - 30 Jul 2012

    ElisabeteOliveira
    5

    I have to say, that is a good effort, however that recipe is not quite right .... sorry - 19 May 2013

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