Exquisite Portuguese Vegetarian Custard Tarts (Pasteis de Nata) Recipe

Allergens

Eggs, Milk

Ingredients

• 12 oz all
• purpose flour
• 6 oz cold unsalted butter, cubed
• 1/4 tsp salt
• 6 oz granulated sugar
• 3 cups whole milk
• 1 tsp vanilla extract
• 5 large egg yolks
• 2 tbsp cornstarch
• 1/4 cup heavy cream
• 1/4 tsp ground cinnamon (optional)

Instructions

1. In a large bowl, mix flour and salt. Add cubed butter, and using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs. Gradually add cold water to form a dough, then wrap and chill for 30 minutes.
2. Preheat oven to 400°F (205°C). Divide chilled dough into 6 portions. Roll each portion into a ball, then press into the bottom and up the sides of individual tart pans. Chill again for 15 minutes.
3. In a saucepan, combine milk, sugar, vanilla extract, and optional cinnamon. Heat until steaming, but not boiling. Set aside.
4. In a separate bowl, whisk together egg yolks and cornstarch. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to avoid curdling. Gradually add the remaining milk, whisking until fully incorporated.
5. Pour the custard mixture back into the saucepan, and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in heavy cream.
6. Carefully pour custard into prepared tart shells, filling each to the top. Bake for 20 25 minutes, or until golden brown and slightly jiggly in the center. Allow to cool completely on a wire rack.
7. Serve chilled or at room temperature, garnished with powdered sugar and cinnamon.

Chef’s Insight

The secret to perfect pastry is a well-chilled dough.

Notes

This recipe makes 6 tarts; adjust cooking time if making a larger or smaller batch.