Pasteis de Nata: Authentic Portuguese Custard Tarts Recipe

Rich, creamy, and irresistibly delicious, Pasteis de Nata are iconic Portuguese custard tarts that have enchanted dessert lovers worldwide. With a flaky, buttery crust and a luscious, golden filling, these tarts are perfect for impressing your guests or indulging in a sweet treat. Below, we guide you through the entire process to craft these delectable pastries from scratch.

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Ingredients and Nutritional Information

Ingredients

Ingredient	Quantity
Unsalted butter	160g
All-purpose flour (Type 00)	100g
Manitoba flour	75g
Water	125ml
Fine salt	4g
Heavy cream	500ml
Granulated sugar	160g
Egg yolks	9

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Nutritional Information (Per Tart Approximation)

Nutrient	Amount
Calories	240 kcal
Carbohydrates	28g
Protein	4g
Fats	13g
Saturated Fat	8g
Sodium	50mg
Dietary Fiber	0.5g

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Step-by-Step Instructions

Preparing the Dough

1. Mix the Dough Base:

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   • Dissolve the salt in water and combine with the all-purpose and Manitoba flours in a mixing bowl.
   • Knead the mixture by hand or with a stand mixer until it forms a smooth and elastic dough.
   • Cover the dough with plastic wrap and refrigerate it for at least 30 minutes to allow it to rest.

2. Create the Butter Layer:

   • Flatten the butter into a thin rectangle using a rolling pin.
   • Take the rested dough and roll it into a 25×35 cm rectangle. Place the butter in the center.
   • Fold the dough over the butter from all four sides, enclosing the butter entirely.

3. Roll and Fold:

   • Roll out the dough into a 25×35 cm rectangle again. Perform a “book fold” by folding one short end to the center, then folding the other short end over it.
   • Wrap the dough in plastic wrap and chill it for another 30 minutes. Repeat this process three more times to achieve the characteristic flaky layers of puff pastry.

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Preparing the Custard Filling

4. Cook the Custard:

   • In a saucepan, whisk together the granulated sugar and heavy cream.
   • Heat the mixture over medium heat, stirring until the sugar is dissolved and the mixture thickens slightly.
   • Remove from heat and allow the custard to cool. To speed up cooling, place the custard in a bowl and set it over an ice bath. Stir occasionally to maintain a creamy texture.

5. Incorporate the Egg Yolks:

   • Once the custard has cooled to room temperature, whisk in the egg yolks. The mixture should be smooth and glossy.

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Assembling and Baking

6. Shape the Dough:

   • Roll out the chilled dough into a large rectangle (approximately 35×40 cm). Starting from one short side, roll the dough into a tight log.
   • Slice the log into 12 equal pieces. Lightly dust each piece with flour and press it into a disc shape.

7. Form Tart Shells:

   • Place each dough disc into a muffin tin or tart mold. Use your fingers to press the dough up the sides, creating a cup shape.

8. Fill the Tarts:

   • Pour the prepared custard into each tart shell, filling it to the brim.

9. Bake:

   • Preheat your oven to 250°C (480°F). Bake the tarts for 12–15 minutes, or until the custard is set and slightly caramelized on top, with the edges of the pastry golden and crisp.

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Cooling and Serving

10. Cool the Tarts:

    • Remove the tarts from the oven and let them cool in the pan for about 10 minutes. Carefully lift them out and transfer to a wire rack to cool completely.

11. Serve and Enjoy:

    • Sprinkle the Pasteis de Nata with a light dusting of powdered sugar or cinnamon for a traditional touch. Serve warm or at room temperature.

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Tips for Perfection

• Rolling the Dough: Ensure your rolling surface is lightly floured to prevent sticking, but avoid over-flouring, as it can make the dough tough.
• Custard Consistency: Stir constantly while cooking the custard to avoid curdling. Cooling over an ice bath is a game-changer for silky results.
• Baking Temperature: A high oven temperature is crucial for achieving the signature caramelized top and flaky crust.

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With these steps, you’re well on your way to creating the perfect Pasteis de Nata. Share these delightful tarts with friends, pair them with a cup of espresso, and bring the taste of Lisbon straight to your table.