Pastéis de nata are little Portuguese custard tarts that – when baked to absolute perfection – harbour a well of creamy vanilla egg custard in a crispy puff pastry shell, lightly burnt on top, melting in the mouth after just a few chews.
Servings 12
Total Time 30 minutesmins
Ingredients
2packs of puff pastry
220gcaster sugar
6egg yolksfreeze the egg whites for meringues later
If you're using flat sheets, you'll need two layers to make the 12 pasteis
Place one sheet over the other and roll into a cigar shape
Slice into 12 equal rounds
Roll each round into a ball and press into the the mould
The pastry should reach just beyond the lip of the mould, as it will shrink during baking
Make the custard by mixing the balance of the ingredients well and pouring this mixture into a pot over a moderate heat, whisking constantly
As soon as you see little bubbles forming and the mixture feels thicker, remove from the heat and continue to whisk until it forms a thick custard
Remove the lemon rind and cinnamon stick and pour the custard into the pastry in the moulds
Bake for 16 to 20 minutes
Leave in the tray for a few minutes to cool
Can be served warm or cold
Notes
Pasteis de Nata are best eaten warm (or cold) the same day they are baked. However you can store them at room temperature in an airtight container for up to two days.
Course: Baking, Sweets and Desserts
Cuisine: Portuguese
Keyword: baking, desserts, pasteis de nata, sweets