Creamy Portuguese Custard Tarts with Almond Crust (Pastel de Nata)

Allergens

Dairy, Eggs, Wheat

Ingredients

• 1 cup almond flour
• 4 cups whole milk
• 4 large eggs
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, cold and cubed
• 1 package store
• bought puff pastry sheets (thawed)

Instructions

1. a. Preheat the oven to 375°F (190°C). Lightly grease a standard muffin tin with butter or nonstick spray. b. In a medium bowl, mix together almond flour and cold cubed butter until it resembles coarse meal. Press the mixture into the bottom of each muffin cup to create an almond crust. c. In a large saucepan, combine milk, sugar, vanilla extract, cinnamon, salt, and nutmeg. Heat over medium heat, stirring occasionally until the sugar dissolves. d. In a separate bowl, whisk together eggs. Slowly pour the hot milk mixture into the eggs while continuously whisking to avoid curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until slightly thickened but not boiling. Remove from heat and strain through a fine mesh sieve into a bowl. e. Pour the custard mixture evenly over the almond crusts in each muffin cup. Bake for 25 30 minutes or until the tops are golden brown and slightly jiggly in the center. f. Remove from the oven and allow the tarts to cool for at least 15 minutes before removing them from the tin. Serve warm or at room temperature.

Chef’s Insight

To achieve the perfect flaky crust, ensure the butter is cold and cubed before mixing it into the almond flour.

Notes

For the best results, use high-quality puff pastry and fresh eggs.