Portuguese Custard Tarts (Pasteis de Nata)

Method17 steps · about 3 hr 30 min

1. 1

   Step 1: On a lightly floured surface, roll the cold prepared puff pastry into a 10×12-inch rectangle. Roll tightly from a 10-inch side into a 10-inch-long log. Wrap in plastic and freeze for 30 minutes, until firm enough to slice.

   Pastry log: 30 minutes · 30 minUses 420 g prepared homemade rough puff pastry, cold · Extra all-purpose flour for the work surface and fingers, sparingly as needed

   
2. 2

   Step 2: Cut the firm log into 12 equal pieces, about 35 g each. Work with six pieces at a time, keeping the rest refrigerated while shaping.

   Uses Chilled pastry log

   
3. 3

   Step 3: Place each piece swirl-side up on the lightly floured surface. Roll it into a disc about ¼ inch wider than the tart tin and about 3/16 inch thick. Use flour sparingly and a metal scraper to lift the dough.

   Uses Twelve sliced pastry pieces · Extra all-purpose flour for the work surface and fingers, sparingly as needed

   
4. 4

   Step 4: Press each disc into a small tart tin, fitting the bottom and sides closely and leaving a small lip above the rim. The author’s tins hold about ¼ cup and measure about 7 cm across the top, 5 cm across the bottom and 2 cm deep. Dust your fingers sparingly as needed, and keep the pastry cold while fitting it.

   Uses Rolled pastry discs · Extra all-purpose flour for the work surface and fingers, sparingly as needed

   
5. 5

   Step 5: Freeze the formed, unfilled pastry cups in their tins for at least 35 minutes, until frozen. They may be kept unfilled in the freezer for up to two weeks; keep them frozen until filling.

   Pastry cups: at least 35 minutes · 35 minUses Twelve formed pastry cups in tins

6. 6

   Step 6: In a small saucepan, whisk the cream (118 ml), sugar (115 g), milk (300 ml), egg yolks (2), cornstarch (4 tsp) and vanilla (1¼ tsp) together while cold, until the sugar dissolves.

   Uses 118 ml heavy cream, 35% fat (source: ½ cup) · 115 g granulated sugar (source: ½ cup) · 300 ml whole milk, 3.5% fat (source: 1¼ cups) · 2 egg yolks · 4 tsp cornstarch (source: 11 g) · 1¼ tsp vanilla extract

7. 7

   Step 7: Heat the custard over medium-low heat, whisking continuously and scraping the bottom. Stop heating when it begins to steam and lightly coat the sides of the pan; it should remain pourable rather than become thick pudding.

   Uses Cold custard mixture

8. 8

   Step 8: When the custard lightly coats a spoon, remove the pan from the heat. Continue whisking and scraping the sides so no lumps form.

   Uses Heated pourable custard

9. 9

   Step 9: Cool the custard completely before filling the frozen pastry. Cover its surface with plastic wrap to prevent a skin. Cool promptly, and proceed to filling and baking; warm custard would melt the pastry.

   Uses Smooth heated custard

10. 10

    Step 10: Preheat the oven to 475°F (about 246°C). Place the frozen pastry cups, still in their individual tins, on a sheet pan.

    Uses Frozen pastry cups in their tins

11. 11

    Step 11: Fill the frozen pastry cups with the cooled custard, leaving about 3/16 inch below each pastry rim. Use only what fits at this level. Cook any excess custard through promptly for another use.

    Uses Frozen pastry cups arranged on sheet pan · Cooled custard for filling

12. 12

    Step 12: Put the filled tarts on the middle rack and immediately lower the oven to 450°F (about 232°C). Bake for 20 minutes, then check and rotate the pan. This is the first part of the author’s approximately 30-minute total bake.

    Tarts: first check at 20 minutes · 20 minUses Twelve filled custard tarts

13. 13

    Step 13: Bake for another 5 minutes, bringing the elapsed baking time to about 25 minutes. Check for golden pastry and bubbling, browned spots on the custard.

    Tarts: check at 25 minutes elapsed · 5 minUses Tarts after first twenty-minute bake

14. 14

    Step 14: Continue baking for about 5 minutes more, to roughly 30 minutes total, until the pastry is cooked through and the custard is set, with browned spots. The custard centre must reach 71°C (160°F). If the tops brown too quickly, switch off the heat and let the residual oven heat finish cooking; remove only when fully cooked.

    Tarts: final five-minute check · 5 minUses Tarts after twenty-five minutes of baking

15. 15

    Step 15: Remove the fully baked tarts from the oven and let them cool in their tins on a wire rack.

    Uses Fully baked custard tarts

16. 16

    Step 16: Once cool enough to handle, gently remove the tarts from their tins and enjoy warm. Refrigerate any leftovers promptly, within two hours of cooking.

    Uses Baked tarts cooling in tins

17. 17

    Step 17: For the optional reheating route, place the tarts in an oven at 350°F (about 177°C) for 7–10 minutes, checking at 7 minutes, until hot through. Refrigerated leftovers should reach 74°C (165°F).

    Reheat tarts: check at 7 minutes · 7 minUses Unmoulded cooked tarts for optional reheating