Portuguese Tarts (Pastel de Nata)

Portuguese Tarts (Pastel de Nata)

  • Preparation 40 min
  • Cooking 20 min
  • Chilling 30 min
  • Makes 14 tarts
See

Categories

Ingredients

  • Dough

    • 1 sheet 225 g (½ lb) puff pastry, thawed
    • 15 ml (1 tbsp) unsalted butter, melted
  • Filling

    • 125 ml (½ cup) sugar
    • 45 ml (3 tbsp) cornstarch
    • 4 egg yolks
    • 1 egg
    • 500 ml (2 cups) milk
    • 30 ml (2 tbsp) corn syrup
    • 2.5 ml (½ tsp) vanilla extract
    • 1 stick cinnamon
    • Ground cinnamon, to taste

Preparation

  • Dough

  • Filling

Note from Ricardo

Portuguese tart pans can be found in most Portuguese grocery stores.

In a pinch, you can make these tarts in muffin tins. You can bake the tarts at 260 °C (500 °F) if your oven reaches that temperature, and finish under the broiler if you do not find that the custard is brown enough. The next day, warm up the tarts in a warm oven for about 5 minutes. They will be as good as the day before.

Personal Note