Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Portuguese Custard Tart "Pastel De Nata"

Flaky puff pastry filled with a rich vanilla custard and baked until golden and lightly caramelized on top. These Portuguese-inspired custard tarts are delicious served slightly warm or at room temperature.

Pastel De Nata


Source: GJB Recipes
Servings: 12 tarts
Prep Time: 20 minutes
Cook Time: 15–20 minutes

Ingredients

  • 1 (500-gram / 17.6-ounce) package puff pastry
  • 225 ml (8 ounces) whole milk
  • 3 tablespoons all-purpose flour or 2 tablespoons cornstarch
  • 200 grams (7 ounces) granulated sugar
  • ½ vanilla bean or 1 teaspoon vanilla extract
  • 6 large egg yolks

Instructions

  1. Preheat the oven to 425°F. Position a rack in the upper-middle portion of the oven. Lightly grease a 12-cup muffin tin.
  2. Roll the puff pastry as needed and cut into 12 pieces. Press the pastry into the bottom and up the sides of each muffin cup. Refrigerate the prepared muffin tin while making the custard.
  3. In a medium saucepan, whisk together the milk, flour or cornstarch, sugar, and vanilla. Cook over medium heat, whisking frequently, until the mixture begins to thicken.
  4. Place the egg yolks in a medium bowl and whisk until smooth. Slowly whisk about ½ cup of the hot milk mixture into the yolks to temper them.
  5. Gradually whisk the tempered egg-yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to lightly coat the back of a spoon. Do not allow the custard to boil.
  6. If using a vanilla bean, remove it. Divide the warm custard evenly among the pastry-lined muffin cups, filling each about three-quarters full.
  7. Bake for 15–20 minutes, or until the puff pastry is deeply golden and crisp and the custard has developed lightly browned spots on top. The centers may still have a slight jiggle.
  8. Cool in the muffin tin for about 5 minutes, then carefully remove the tarts and transfer them to a wire rack.
  9. Serve warm or at room temperature.

Tip: For a traditional-style finish, dust the tarts lightly with ground cinnamon and powdered sugar just before serving.