Pasteis de Natas - Custard Tartelettes

Pasteis de natas Portuguese custard tarts

Pasteis de Natas - Custard Tartelettes

These Portuguese custard tarts are dangerously delicious and made easy by using store bought puff pastry. There's a reason these incredible pastries have become synonymous with Portuguese cuisine...maybe it's the heavenly blistered, caramelized custard and flaky golden brown puff pastry? Maybe it's the the ancient monastery that the monks invented them in? They're so good and easy to make, that is really that's all that matters to MHT.

5 from 1 vote

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Course: Breakfast, Dessert, Snack

Cuisine: Portuguese

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: Tarts

Author: My Hungry Traveler

Equipment

Whisk and bowl
Medium saucepan
Muffin tins

Ingredients

⅓ cup Water
1⅓ cup Sugar
1 Lemon peel, cut in strips
1 tsp Vanilla extract
1 Cinnamon stick
⅓ cup Flour
1½ cup Whole milk
¼ tsp Kosher salt
½ lb Puff pastry, store bought, frozen
1 tbsp Each; ground cinnamon and powdered sugar
6 large Egg yolks

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Instructions

Preheat oven to 550°F (290°C). Lightly grease either a 12-cup or two 6-cup muffin tins.
In a saucepan, bring sugar, water, vanilla, lemon zest, and cinnamon stick to a boil. Cook until it reaches 220°F (100°C) on a thermometer. DON'T STIR during this process.
Whisk milk, salt, and flour together and whisking constantly, cook over medium heat until the milk has thickened, around 5 minutes. Take off burner and let cool in saucepan.
Once milk has cooled down a little, whisk in egg yolks. Whisk in sugar mixture until completely blended. Strain into a bowl.
Take sheet of defrosted puff pastry dough and cut it in half. Place one half over the other with the shorter side towards you. Roll up the sheets away from you into a cylinder. Cut the cylinder into 12 equal slices.
Lay a piece over the muffin wells. With a wet thumb, push down the center of each and then push the sides out to fit the well, leaving the pastry cut a tiny bit higher than the wells. Fill each pastry ¾ of the way up with custard.
Put the tins in the oven and bake until the custard starts to caramelize and blister on the top and the pastry starts to brown, 10-12 minutes.
Remove from oven and place on a serving tray or basket. Sprinkle with a little powdered sugar and ground cinnamon. Serve warm and try to eat just one.

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