These are delicious Portuguese Custard Tarts.

Portuguese Custard Tarts - Pasteis de Nata

milk

cornstarch

vanilla bean

white sugar

(17.5 ounce) package frozen puff pastry, thawed

Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.


In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.


Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top


The traditional way to line the cups is to take the sheet of puff pastry and roll it into a loaf, then cut slices and place the in the cups, pressing down so that the dough flattens and there is a bit of a rim of thicker pastry at the top. That way they come out with very crispy and flaky shells.

I grew up eating these custards in Macau (a Portuguese colony) so i came in as a tough critique.  This was my first time however actually make this, for some reason i though it would be really hard, but i was amazed how easy it was.  My whole family loved them, they were gone in several hours.  My only suggestion is to use the paper muffin liners.  I sprayed half my pan and used the muffin liners for the other half and the greased ones stuck pretty bad, but the paper was great.  I also used trader Joes puff pastry and just cut squares for ease... They looked a little different than the authentic ones, but the taste is excellent. I will definitely make again. Oh.. I also used a half tsp of vanilla instead of the vanilla bean.   

Excellent recipe! I used mini muffin cups the filling was enough for 30 and I used 1 and a half packages of puff pastry. Everyone wanted the recipe. The smaller "pasteis" were just perfect for a sweet table.

mmmmm. THese were soo good. I was doubtful because the recipe looked so easy but they were gone in 10 minutes. I didn't have a vanilla pod so I used 2 tsp vanilla essence which was fine. I used the best ever pie crust from this site and this worked really well. I was tempted to find a pie crust recipe which had sugar in it but this one is perfect (and soo easy)

Easy to make and yummy too. The sweetness blended very well with the puff pastry.

This is just like the ones my grandmother would get that were imported on special holidays; I gave her one and my mom and and aunt and they loved them! I actually topped them with fresh raspberries and the flavours whent together perfectly! My grandma told me to call her the next time I make them so we can do it together.

I had these in Europe and was dying to make them at home. The custard is very delicious and very easy to prepare. The puff pastry was a bit tricky and time-consuming to work with in the muffin cups. I think I will attempt to use another type of pastry that has a bit more of a delicate and flakier texture like of the one's I experienced in Europe. Nonetheless these custard tarts were yummy and I will make them again just gotta find that perfect pastry to compliment the custard. Obrigado!

These are just like the Pasteis I get from the bakery down the street.. They are so yummy and easy to make. I love Portuguese food being 100% Portuguese myself.

I don't think I've ever rated anything one star before. Really a failure all around. I used my stoneware muffin pan cut the rounds of dough & rolled them out 1. the dough never cooked on the bottom resulting in a doughy blob. 2. We salvaged the custard and it is just okay. Way too sweet strange texture too eggy bland flavor. Would have preferred a pudding-like consistency. Won't make again and I love sweets & pastries!

portuguese custard tarts - pasteis de nata

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 12

Cost: $3.65 /serving

Author : John J. Pacheco

Ingredients

Instructions

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