Pastéis de Nata
“Custard tarts with a crispy, flaky pastry shell.”
puff pastry
Egg
Cream
Sugar
Egg YolkWhere it comes from
Originating from Lisbon, these tarts were first created by Catholic monks at the Jerónimos Monastery and are now a beloved treat worldwide.
On the Palate
How it's made
4 steps · Show ↓30 min active
How it's made
4 steps · Show ↓- 110 min
Preheat your oven to 250°C (480°F). Roll out the puff pastry on a lightly floured surface and cut into circles to fit your tart tins. Press the pastry into the tins, ensuring it reaches the edges.
- 25 min
In a saucepan, combine sugar and a splash of water. Heat gently until the sugar dissolves completely, forming a syrup. Allow to cool slightly.
- 35 min
In a separate bowl, whisk together egg yolks and cream until smooth. Gradually pour in the syrup, whisking continuously to prevent curdling.
Watch outEnsure the syrup is not too hot when adding to the egg mixture to prevent scrambling.
- 410 min
Pour the custard mixture into the prepared pastry cases, filling them about three-quarters full. Bake in the preheated oven until the custard is set and the tops are golden brown, about 10 minutes.
