Mouthwatering Portuguese Vegetarian Custard Tarts (Pastel de Nata) – A Delectable Fusion of Flaky Crust and Silky Custard

Discover the mouthwatering flavors of traditional Portuguese Vegetarian Custard Tarts, perfectly combined with a touch of modern fusion in this easy-to-follow recipe. Enjoy these delicious treats, perfect for intermediate bakers looking to indulge in a sensory delight that's sure to impress any guest at your next gathering or celebration.

🕒 Prep - 45 minutes, Cook - 30-35 minutes, Total - 1 hour 20 minutes

🍽 Servings: 2 servings

🔥 Difficulty: Intermediate

🌎 Cuisine: Portuguese

Allergens

Eggs, Dairy (Milk)

Ingredients

2 cups all
purpose flour 1 cup cold unsalted butter, cut into small cubes 1/4 teaspoon salt 5 tablespoons granulated sugar 1 tablespoon grated lemon zest 1/2 teaspoon pure vanilla extract 3 large eggs 2 cups whole milk 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Confectioner's sugar, for dusting (optional)

Instructions

Prepare the tart dough by combining flour, butter, and salt in a large bowl. Mix until crumbly.
Gradually add cold water to form a ball of dough. Wrap in plastic wrap and chill for at least 30 minutes.
Preheat oven to 425°F (220°C). Roll out the chilled dough into a thin sheet, and cut into 12 rounds using a round cookie cutter or glass. Press each round into the wells of a muffin tin.
Bake for 10 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) and bake for an additional 5 7 minutes or until golden brown. Remove from oven and allow to cool slightly.
In a saucepan, combine milk, sugar, lemon zest, vanilla extract, cinnamon, and nutmeg. Heat over low heat, stirring occasionally until the sugar dissolves and the mixture is warmed through.
In a separate bowl, whisk eggs. Gradually add the warm milk mixture into the eggs, stirring constantly to avoid curdling.
Fill each prepared tart shell with the custard mixture, filling to the brim. Return to the oven and bake for 18 20 minutes or until the custard has set but still jiggles slightly when the tray is gently shaken.
Allow to cool completely on a wire rack before removing from the muffin tin. Dust with confectioner's sugar if desired, and serve.

Chef’s Insight

To achieve the perfect balance of flaky crust and silky custard, pay attention to the baking time and temperature. The key is to bake the tarts until they are just set but still slightly jiggly in the center for that irresistible creaminess.

Notes

Feel free to experiment with different flavor variations, such as adding a layer of fruit jam or infusing the custard with spices like cardamom or star anise.

Substitutions

For a dairy-free version, replace milk with coconut milk and use vegan butter. For egg substitution, use an equivalent quantity of your favorite egg substitute or try using silken tofu for a custard-like texture.

Alternative Preparations

To prepare individual tarts in muffin liners, simply place the cut dough into each liner instead of pressing it into the wells of a muffin tin.

Alternative Methods

You can also use a water bath (bain-marie) to bake the custards for an even creamier texture. Place the filled tart shells in a larger baking dish, fill the dish with hot water until it comes halfway up the sides of the tarts, and bake according to the instructions.

Best Storage Practice

Store unbaked tart shells in the refrigerator for up to 2 days before baking, or store baked tarts in an airtight container in the refrigerator for up to 3 days.

Shelf Life

The shelf life of these Portuguese custard tarts is up to 3 days when stored properly.

Plating Tips

For an elegant presentation, plate the tarts on individual plates with a contrasting color or subtle pattern. Dust with confectioner's sugar for a touch of sophistication.

Nutrition Facts