Portuguese Custard Tarts

We are making milk moments with American Dairy in this class with these gorgeous little golden tarts. Known as the most coveted of bites in Portugal, this deceptively simple, rich, and caramelly recipe is a must-make. If you’re looking for a last-minute holiday dessert to wow guests this holiday, this is it! Join us as we dive into the holiday season with this delectable dessert!

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Portuguese Custard Tarts (Pastéis de Nata)

Servings: 18

Prep Time: 40 minutes, plus 2 hours resting

Cook Time: 40 minutes

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Ingredients:

• For the flaky pastry:
  • 2 cups all-purpose flour, plus more for dusting
  • 1/4 teaspoon salt
  • 1/3 cup cold water
  • 1/2 cup (1 stick) unsalted butter, at room temperature but not soft
• For the egg custard:
  • 1 1/2 cups whole milk
  • 1 cinnamon stick
  • 1 strip of lemon peel (about 2 inches long)
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup all-purpose flour
  • 6 large egg yolks, whisked

Instructions:

1. Make the flaky pastry: In a large bowl, combine flour and salt. Add water and stir until a soft dough forms. Knead on a floured surface for 5 minutes until smooth. Roll into a square about 1/8 inch thick. Spread 1/3 of the butter over the dough, leaving a border. Fold in half and roll back to size. Repeat two more times with the remaining butter, chilling 15 minutes between folds. Roll into a tight log and chill at least 2 hours or overnight.
2. Prepare the custard: In a saucepan, heat milk with cinnamon stick and lemon peel until just boiling, then steep 15 minutes. Remove aromatics. In another pan, dissolve sugar in water and boil until syrupy, about 3–4 minutes. Dissolve flour in a little of the milk to make a paste, then whisk in remaining milk. Combine with the syrup and cook over medium heat until thickened, whisking constantly. Remove from heat and slowly whisk in egg yolks. Strain through a sieve, cover with plastic wrap, and cool to room temperature.
3. Assemble: Preheat oven to 550°F (or highest your oven will go). Cut dough log into 1-inch slices. On a floured surface, roll each piece into a 4-inch disc. Press into muffin tin cups, leaving a well for the custard. Fill each with about 2 tablespoons custard.
4. Bake: Bake for 12–15 minutes, until pastry is crisp and golden and custard is puffed with scorched spots. Cool in the pan for 5 minutes, then transfer to a rack.
5. Serve: Enjoy warm or at room temperature, ideally the same day. Dust with powdered sugar if desired.

Homemade | homemadecooking.com

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