How to Make Pastel de Nata: The Portuguese Custard Tart Recipe Revealed!

The delicate, flaky crust, the creamy, custard filling, the hint of cinnamon – there’s a reason pastel de nata is a Portuguese national treasure. But learning how to make pastel de nata at home can seem daunting. This guide will take you step-by-step through the process, from mastering the dough to achieving that perfect caramelized top. By the end, you’ll be ready to impress your friends and family with your own homemade batch of these beloved pastries.

The Magic of Pastel de Nata: A Brief History

Pastel de nata, also known as “custard tarts,” have a fascinating history. They were originally created by monks in the Jerónimos Monastery in Lisbon, Portugal, in the 16th century. The monks used leftover egg yolks from making egg whites for the wine, creating a rich and creamy filling. The recipe evolved over time, becoming a national obsession and a symbol of Portuguese culinary heritage.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather all the ingredients you’ll need. This recipe makes about 12 pastel de nata:

For the Dough:

• 250g all-purpose flour
• 1 teaspoon salt
• 100g unsalted butter, melted and cooled
• 150ml boiling water

For the Filling:

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon, for dusting

Making the Dough: The Foundation of Flavor

The dough for pastel de nata is simple but requires careful attention to detail. Here’s how to make it:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Add the Melted Butter: Slowly pour the melted butter into the flour mixture, mixing it in with a fork.
3. Pour in the Boiling Water: Carefully pour the boiling water into the bowl, whisking constantly. The mixture will come together quickly.
4. Knead and Rest: Transfer the dough to a lightly floured surface and knead for about 5 minutes, until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Preparing the Filling: A Creamy Delight

The custard filling is the heart and soul of the pastel de nata. Here’s how to make it:

1. Combine Milk and Cream: In a saucepan, combine the heavy cream, milk, sugar, cornstarch, and salt. Bring the mixture to a simmer over medium heat, stirring constantly.
2. Whisk in the Egg Yolks: In a separate bowl, whisk together the egg yolks and vanilla extract. Slowly whisk a small amount of the hot milk mixture into the egg yolks to temper them.
3. Add the Tempered Yolks: Pour the tempered egg yolk mixture back into the saucepan with the milk mixture. Cook for about 2 minutes, stirring constantly, until the custard thickens.
4. Strain the Custard: Strain the custard through a fine-mesh sieve to remove any lumps.

Shaping and Filling the Pastries: The Final Steps

Now, let’s put the dough and filling together:

1. Preheat the Oven: Preheat your oven to 250°C (480°F).
2. Roll Out the Dough: Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Using a 4-inch round cookie cutter, cut out circles of dough.
3. Press Dough into Molds: Place each dough circle into a greased muffin tin, pressing it gently into the bottom and sides.
4. Fill with Custard: Pour the custard into the pastry shells, filling them about three-quarters full.
5. Bake: Bake the pastel de nata for 10-12 minutes, or until the crust is golden brown and the custard is set.
6. Caramelize the Top: Immediately after removing the pastries from the oven, sprinkle a generous amount of cinnamon sugar over the top.

The Art of Caramelization: Achieving That Perfect Finish

The caramelized sugar topping is what truly elevates the pastel de nata. Here are some tips for achieving the perfect caramelization:

• Use a Fine Sugar: Granulated sugar will caramelize more evenly than coarse sugar.
• Don’t Overdo It: Too much sugar can result in a burnt crust.
• Watch Closely: Keep a close eye on the pastries while they’re baking to ensure the sugar doesn’t burn.

Serving and Enjoying Your Pastel de Nata

Once your pastel de nata have cooled slightly, they’re ready to be enjoyed. Serve them warm or at room temperature, and don’t forget a sprinkle of cinnamon sugar for extra flavor. Pastel de nata are best served fresh, but they can be stored in an airtight container at room temperature for up to 2 days.

A Final Word: Embrace the Journey

Making pastel de nata is a labor of love. It’s about embracing the process, from kneading the dough to achieving that perfect caramelized crust. Don’t be afraid to experiment with different variations and find what works best for you. The most important thing is to enjoy the journey and the delicious results!

Frequently Discussed Topics

1. Can I use store-bought puff pastry for the crust?

While store-bought puff pastry can be a shortcut, it won’t have the same texture and flavor as homemade dough. For the best results, we recommend making the dough from scratch.

2. How do I prevent the custard from burning while baking?

To prevent the custard from burning, use a low oven temperature and bake the pastries for a shorter amount of time. You can also place a baking sheet filled with water on the rack below the pastries to create a humid environment.

3. What if my custard is too thin?

If your custard is too thin, it’s likely that you didn’t cook it long enough. Simply cook it for a few more minutes, stirring constantly, until it reaches the desired thickness.

4. What can I do if the pastry shells are too soft?

If the pastry shells are too soft, it’s likely that you didn’t bake them long enough. Simply return them to the oven for a few more minutes until they’re golden brown and crisp.

5. Can I freeze pastel de nata?

Yes, you can freeze pastel de nata for up to 3 months. To freeze them, wrap them individually in plastic wrap and then place them in a freezer-safe bag. To thaw, simply let them sit at room temperature for a few hours.