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–+ servings

Portuguese Custard Tarts

These Portuguese custard tarts deliver bakery-quality results at home. With creamy centers and crisp golden pastry, they're a true classic worth every bite.
Portuguese Custard Tarts
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine Mediterranean
Servings 12 tarts
Calories 245 kcal
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Equipment

  • muffin tin

Ingredients  

For the Custard

  • 1 cup Whole Milk
  • 1 cup Heavy Cream
  • 6 large Egg Yolks
  • 3/4 cup Granulated Sugar
  • 3 tbsp Cornstarch
  • 1 tsp Vanilla Extract
  • 1 strip Lemon Peel (about 2 inches)
  • 1 Cinnamon Stick

For the Pastry

  • 1 sheet Puff Pastry (thawed)
  • Ground Cinnamon (for topping)

Instructions 

  1. Combine the whole milk, heavy cream, lemon peel, and cinnamon stick in a saucepan over medium heat. Bring to a gentle simmer, then remove from heat. Let it steep for 10 minutes, then remove the lemon peel and cinnamon stick.
  2. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale. Slowly pour the warm milk mixture into the egg mixture while whisking constantly to temper the eggs.
  3. Pour everything back into the saucepan and cook over medium-low heat, whisking constantly, until the custard thickens and just begins to bubble, about 3 to 4 minutes. Remove from heat, stir in the vanilla extract, and press plastic wrap directly onto the surface. Let cool to room temperature.
  4. Preheat your oven to 475°F (245°C). Roll the puff pastry into a tight log from the long side. Cut the log into 12 equal rounds.
  5. Place each round cut-side up into a standard muffin tin cup. Use your thumbs to press the dough into the bottom and up the sides of each cup, making the walls thin and even. The pastry should come up to or just above the rim.
  6. Fill each pastry shell about 3/4 full with the cooled custard. Do not overfill, as the custard will puff during baking.
  7. Bake for 12 to 15 minutes until the pastry is deeply golden and the custard tops have dark, blistered spots. This high heat is what creates the signature charred look.
  8. Let the tarts cool in the pan for 5 minutes, then carefully transfer to a wire rack. Sprinkle lightly with ground cinnamon and serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 245kcalCarbohydrates: 22gProtein: 4gFat: 16g
Keyword custard tarts, pastel de nata, Portuguese custard tarts, puff pastry dessert

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