Portuguese custard tarts

Story behind the dish

Few desserts evoke charm and nostalgia quite like Portuguese custard tarts, or “Pastéis de nata.” These delightful little pastries, with their crisp puff pastry shells encasing rich, vanilla-infused custard, have traveled far beyond Portugal’s borders, enchanting taste buds around the world. The secret to their irresistible appeal lies in their perfect balance of crispy, tender pastry and velvety filling—an offspring of humble ingredients transformed through a little culinary magic.

Gathering friends around a tray of these golden treats with their caramelized tops and spicy cinnamon dusting is a true joy. The aroma alone can brighten your day, making these custard tarts a timeless favorite for special occasions or everyday indulgence.

Ingredients

• 2 tablespoons plain flour (about 0.25 oz / 8 g)
• 2 tablespoons icing sugar (about 0.25 oz / 8 g)
• 12 oz (375 g) puff pastry
• 1 cup (200 g) caster sugar
• 2 strips lemon zest
• 1 cinnamon stick
• 2 large eggs
• 4 large egg yolks
• 1/3 cup (50 g) cornflour
• 2 cups (16 fl oz / 475 ml) whole milk
• Pod of vanilla
• Ground cinnamon, for dusting
• Icing sugar, for dusting

Step-by-step

1. Prepare the pastry:
   Mix the flour and icing sugar, and dust the work surface with this mixture. Roll out the puff pastry into a rectangle measuring approximately 18 x 12 inches (45 x 30 cm). Roll lengthways to form a long sausage shape.
2. Cut into rounds:
   Slice the pastry into 24 wheels, each about 0.5 to 0.75 inches (1-2 cm) thick.
3. Roll out each piece:
   Lightly roll each pastry wheel with a rolling pin to fit into 12-hole non-stick fairy cake tins, making sure the pastry is thin and even.
4. Form the tart shells:
   Press each rolled pastry into the tins, shaping them into thin, uniform cases. Chill in the fridge until ready to fill.
5. Make the syrup:
   Heat your oven to 430°F (220°C) conventional, or 390°F (200°C) fan. Combine the sugar, 6.5 fl oz (200 ml) of water, lemon zest, and cinnamon stick in a saucepan. Bring to boil, then lower the heat and simmer until syrupy. Let it cool, then remove the cinnamon and lemon zest.
6. Prepare the custard:
   Whisk the eggs, egg yolks, and cornflour in a large pan until smooth. Meanwhile, heat the milk with the vanilla pod seeds until just below boiling. Gradually pour the hot milk into the egg mixture while whisking constantly. Return the mixture to low heat and cook gently until slightly thickened, about 5-7 minutes.
7. Add the syrup:
   Pour the cooled syrup into the custard mixture, whisking until it’s slightly thickened. Strain through a sieve into a jug for smoothness.
8. Fill the pastry cases:
   Spoon the custard into the pastry shells, filling each case nearly to the top. Bake for about 15 minutes or until the pastry is golden and the custard has darkened on top.
9. Cool and serve:
   Allow the tarts to cool completely in their tins. Just before serving, sift icing sugar over the tops and sprinkle with a pinch of ground cinnamon for that signature touch.

Chef’s tips & serving ideas

• For that signature caramelized top, you can briefly caramelize the custard with a kitchen torch after baking.
• Serve your Portuguese custard tarts slightly warm or at room temperature, alongside a cup of robust coffee or tea for the full experience.

Closing thoughts

These pastry treasures are more than just a dessert—they're a story on a plate, echoing centuries of Portuguese tradition. With a little patience and a lot of love, you can create these irresistible treats in your own kitchen, bringing a bit of Portugal’s sunshine and sweetness to your home. Enjoy each golden bite, and let the warm cinnamon and vanilla transport you to cobbled streets and fragrant bakeries.