Delicious Portuguese Custard Tarts Recipe for Two

Portuguese Custard Tarts (Pastéis de Nata)

In the heart of Portugal, the Pastéis de Nata stands as a symbol of the country’s rich culinary tradition. This delectable treat, a favorite of both locals and visitors, offers a perfect balance of crispy, flaky puff pastry and rich, creamy custard. Our rendition of the classic Pastéis de Nata, made with a few simple ingredients, promises to transport your taste buds to the charming streets of Lisbon. This dessert, perfect for a cozy dinner for two, demonstrates the elegance and ingenuity of Portuguese cuisine.

Serves: 2, Difficulty: Expert

Preparation Time: 30 minutes, Cooking Time: 45 minutes

Ingredients

• 200 grams puff pastry
• 3 egg yolks
• 100 grams sugar
• 200 ml milk
• 15 grams cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Method

• Preheat your oven to 220°C. Lightly grease a muffin tin with butter.
• Roll out the puff pastry and cut out circles to fit the muffin tin. Gently press the pastry into the tin and set aside.
• In a medium saucepan, mix the milk and cornstarch until well combined. Place over medium heat and stir until the mixture thickens and just begins to boil.
• In a separate bowl, whisk the egg yolks, sugar, and vanilla extract until well combined and creamy.
• Gradually add the thickened milk to the egg yolk mixture, whisking constantly to prevent the yolks from curdling.
• Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick and creamy. Remove from heat and let it cool slightly.
• Pour the custard into the pastry shells, filling them just below the top.
• Sprinkle a pinch of ground cinnamon over the custard and bake for 15-18 minutes, or until the pastry is golden and the custard is set with a slight caramelized top.
• Allow the tarts to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips

• For a more traditional experience, let the custard set slightly before serving them warm.
• Be careful not to overfill the pastry shells to prevent the custard from bubbling over during baking.

Nutritional Information