Caramelized Egg Custard Tarts (Pastéis de Nata)
Caramelized Egg Custard Tarts (Pastéis de Nata)
Ingredients
For the Pastry
- 1 sheet puff pastry, 10 to 14 ounce, thawed
For the Custard
- 3/4 cup granulated sugar
- 1/4 cup water
- 6 egg yolks
- 1 cup whole milk
- 1 tablespoon all-purpose flour
- 1 lemon, zest of
- 1 cinnamon stick
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 475°F. Lightly flour a clean work surface. Unroll the thawed puff pastry sheet. Tightly roll the pastry sheet into a log. Using a sharp knife, cut the log into 12 equal slices. Place each slice cut-side up into the cups of a non-stick 12-cup muffin tin. Using your thumbs, press the pastry from the center outwards to form a thin cup, extending slightly above the rim of each muffin cup. Place the muffin tin in the refrigerator to chill while you prepare the custard.
⏱️ 10 min•🌡️ 475
- 2
In a small saucepan, combine the granulated sugar and water. Heat over medium-high heat, stirring gently until the sugar completely dissolves. Bring the mixture to a boil and cook without stirring until the syrup reaches 220°F on a candy thermometer, or for about 3 to 4 minutes after it starts boiling vigorously. Remove the syrup from the heat and set it aside to cool slightly.
⏱️ 7 min•🌡️ 220
- 3
In a separate medium saucepan, whisk together the whole milk and all-purpose flour until the mixture is smooth and lump-free. Add the lemon zest and the cinnamon stick to the milk mixture. Heat over medium heat, stirring constantly with a whisk, until the mixture thickens slightly, which should take about 3 to 5 minutes. Remove the saucepan from the heat.
⏱️ 5 min
- 4
In a medium bowl, whisk the egg yolks until they are smooth. Slowly and gradually drizzle the slightly cooled sugar syrup into the egg yolks while continuously whisking to temper the yolks and prevent them from scrambling. Remove the cinnamon stick from the warm milk mixture. Gradually whisk the tempered egg yolk and sugar syrup mixture into the warm milk mixture until well combined. Stir in the vanilla extract and salt.
⏱️ 8 min
- 5
Retrieve the chilled pastry shells from the refrigerator. Carefully pour the custard mixture into each pastry shell, filling them about 3/4 full. Transfer the muffin tin to the preheated 475°F oven. Bake for 15 to 20 minutes, or until the pastry is golden brown and flaky, and the custard is set with characteristic dark, caramelized spots on top.
⏱️ 20 min•🌡️ 475
- 6
If the tarts do not have enough dark, caramelized spots on top, you can briefly place them under a broiler for 1 to 2 minutes, watching them very carefully to prevent burning. Alternatively, use a kitchen blowtorch to caramelize the tops until they are deeply browned and blistered.
⏱️ 2 min
- 7
Let the tarts cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely. These tarts are delicious served warm or at room temperature. For an authentic touch, sprinkle with a pinch of ground cinnamon before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Egg Custard Tarts (Pastéis de Nata)
Ingredients
For the Pastry
- 1 sheet puff pastry, 10 to 14 ounce, thawed
For the Custard
- 3/4 cup granulated sugar
- 1/4 cup water
- 6 egg yolks
- 1 cup whole milk
- 1 tablespoon all-purpose flour
- 1 lemon, zest of
- 1 cinnamon stick
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 475°F. Lightly flour a clean work surface. Unroll the thawed puff pastry sheet. Tightly roll the pastry sheet into a log. Using a sharp knife, cut the log into 12 equal slices. Place each slice cut-side up into the cups of a non-stick 12-cup muffin tin. Using your thumbs, press the pastry from the center outwards to form a thin cup, extending slightly above the rim of each muffin cup. Place the muffin tin in the refrigerator to chill while you prepare the custard.
⏱️ 10 min•🌡️ 475 - 2
In a small saucepan, combine the granulated sugar and water. Heat over medium-high heat, stirring gently until the sugar completely dissolves. Bring the mixture to a boil and cook without stirring until the syrup reaches 220°F on a candy thermometer, or for about 3 to 4 minutes after it starts boiling vigorously. Remove the syrup from the heat and set it aside to cool slightly.
⏱️ 7 min•🌡️ 220 - 3
In a separate medium saucepan, whisk together the whole milk and all-purpose flour until the mixture is smooth and lump-free. Add the lemon zest and the cinnamon stick to the milk mixture. Heat over medium heat, stirring constantly with a whisk, until the mixture thickens slightly, which should take about 3 to 5 minutes. Remove the saucepan from the heat.
⏱️ 5 min - 4
In a medium bowl, whisk the egg yolks until they are smooth. Slowly and gradually drizzle the slightly cooled sugar syrup into the egg yolks while continuously whisking to temper the yolks and prevent them from scrambling. Remove the cinnamon stick from the warm milk mixture. Gradually whisk the tempered egg yolk and sugar syrup mixture into the warm milk mixture until well combined. Stir in the vanilla extract and salt.
⏱️ 8 min - 5
Retrieve the chilled pastry shells from the refrigerator. Carefully pour the custard mixture into each pastry shell, filling them about 3/4 full. Transfer the muffin tin to the preheated 475°F oven. Bake for 15 to 20 minutes, or until the pastry is golden brown and flaky, and the custard is set with characteristic dark, caramelized spots on top.
⏱️ 20 min•🌡️ 475 - 6
If the tarts do not have enough dark, caramelized spots on top, you can briefly place them under a broiler for 1 to 2 minutes, watching them very carefully to prevent burning. Alternatively, use a kitchen blowtorch to caramelize the tops until they are deeply browned and blistered.
⏱️ 2 min - 7
Let the tarts cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely. These tarts are delicious served warm or at room temperature. For an authentic touch, sprinkle with a pinch of ground cinnamon before serving.
⏱️ 3 min