Pastéis de Nata
The contrast between the crisp, laminated pastry and the creamy, thick custard is the mark of a well-made tart. You are looking for that specific caramelized top that provides a hint of bitterness to balance the sugar.
Temperature control is your primary challenge.
Ensure your oven is truly at its maximum setting; the short, intense bake is what distinguishes a proper custard tart from a soggy pastry cup.
- Muffin tin or dedicated tart molds
- Heavy-bottomed saucepan
- Whisk
- Rolling pin
What goes in.
- 1 sheetall-butter puff pastry, cold
- 1 cupwhole milk
- 1/2 cupwater
- 1 cupgranulated sugar
- 3 tbspall-purpose flour
- 4large egg yolks
- 1 piecelemon peel (yellow part only)
- 1 tspcinnamon stick
Shocking the pastry
The oven must be at its absolute hottest setting, ideally 500°F (260°C) or higher. You are not just baking the custard; you are flash-blistering the top and crisping the butter in the pastry layers before the custard curdles.
The method.
Infuse the milk
Heat the milk with the lemon peel and cinnamon stick in a saucepan until it just begins to steam. Remove from heat and discard the solids.
Make the syrup
Combine water and sugar in a clean pan and boil until it reaches a thin syrup consistency. Whisk the flour into a little cold milk to make a paste, then stir this into the hot milk, followed by the sugar syrup.
Temper the yolks
Whisk the egg yolks in a bowl. Slowly pour a small amount of the hot milk mixture into the yolks, whisking constantly to prevent scrambling, then combine everything back into the main pot.
Shape the pastry
Roll the puff pastry into a tight log, then slice into 1-inch discs. Press each disc into the muffin tin, working the dough upward toward the rim until the sides are thin and uniform.
Bake
Fill the pastry cups three-quarters full with custard. Bake on the highest rack for 10 to 12 minutes until the custard wobbles slightly and the tops show distinct dark brown patches.
Other turns to take.
Cinnamon dusted
Finish with a generous dusting of ground cinnamon while the tarts are still warm.
Vanilla bean
Add a scraped vanilla bean to the milk during the infusion stage for a deeper aroma.
When it doesn't go to plan.
Keep your puff pastry in the refrigerator until the very second you need to roll it.
Do not overfill the cups, or the custard will bubble over and stick the pastry to the pan.
Let the tarts rest in the tin for five minutes before moving them to a wire rack.
The ones that keep coming up.
Why didn't my tops char?
Your oven likely didn't reach the required temperature. Use a thermometer to verify, or place the rack in the highest possible position to get closer to the heating element.
Can I use store-bought pastry?
Yes, provided it is an all-butter puff pastry. Avoid vegetable oil-based margarines, as they do not provide the necessary lamination or flavor.
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