Gluten-Free Portuguese Custard Tarts – Pastel de Nata Recipe for Your Ultimate Dessert Experience

Allergens

Eggs, Dairy (Milk and Cream)

Ingredients

• 2 cups gluten
• free all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 4 to 5 tablespoons ice water
• 2 cups whole milk
• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon pure vanilla extract
• 4 large egg yolks

Instructions

1. Prepare the tart dough by mixing gluten free all purpose flour, salt in a bowl. Cut in cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, and mix until the dough comes together. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. Preheat oven to 375°F (190°C). Roll out the chilled dough and cut into 6 inch rounds. Press each round into the bottom and up the sides of a 12 cup muffin tin, trimming excess dough.
3. In a saucepan, combine milk, heavy cream, sugar, cinnamon, nutmeg, and vanilla extract. Heat over medium heat until sugar is dissolved, but do not boil. Remove from heat and set aside to cool slightly.
4. In a separate bowl, whisk egg yolks. Slowly pour the warm milk mixture into the egg yolks while stirring continuously to avoid curdling. Strain the custard through a fine mesh sieve into a measuring cup.
5. Pour the custard into each tart shell until 2/3 full. Bake for 20 25 minutes, or until the custard is set and lightly golden. Allow tarts to cool on a wire rack, then chill in the refrigerator before serving.

Chef’s Insight

This gluten-free Portuguese custard tart recipe is perfect for those who love traditional Pastel de Nata but require a gluten-free option.

Notes

This recipe can be prepared ahead and baked when needed.