Who can resist sweet vanilla custard nestled in a crisp, cinnamon pastry? These irresistible little tarts are sure to delight—and they won’t last long! Originating in Portugal, Pastéis de Nata (or custard tarts) have a history dating back to the 18th century, when Catholic monks in Lisbon created them using leftover egg yolks after egg whites were used for starching clothes.
For the best results, use all-butter puff pastry. Perfect for pairing with your morning coffee, serving as part of an afternoon tea or as a dessert.
Serves 10
250g golden caster sugar
250ml water
1 lemon, peel only
2 tbsp plain flour
1 tbsp cornflour
300ml whole milk
4 egg yolks
1 egg
1 vanilla pod, seeds only
300g ready-rolled all-butter puff pastry
2 tsp cinnamon
Plain flour, as required
Butter, as required
Preparation Time: 25 minutes. Cooking Time: 30 minutes.
1. Lightly butter a 12-hole deep muffin tin.
2. Place the sugar, water and lemon peel in a saucepan and bring to the boil on the boiling plate, hotplate on boiling setting or induction hob. Simmer for 3 minutes, then allow to cool completely.
3. Sieve the flours together into a bowl, then add enough milk to produce a thin paste.
4. Bring the remaining milk to the boil in a saucepan.
5. Gradually whisk the boiled milk into the flour. Continue to whisk until smooth and well combined.
6. Remove the lemon peel from the syrup and gradually whisk into the milk mixture.
7. Add the egg yolks, whole egg and vanilla seeds and continue to whisk until smooth.
8. Unroll the pastry onto a lightly floured work surface with the longest edge closest to you and sprinkle with the cinnamon.
9. Roll the pastry as tightly as possible until it resembles a Swiss roll. Cut the pastry roll into 10 evenly sized pieces.
10. Place the pastry pieces in the muffin tin and using your thumb, push them to cover the base and sides of each hole.
11. Fill the pastry cases with the custard until they are almost, but not quite, full.
12. Place in the oven. CAST OVEN: on the grid shelf on the floor of the roasting oven or oven on R8. FAN OVEN: preheated to R7/200oC/400oF. Bake for 15-20 minutes, or until the pastry has risen and the surface of the custard is scorched.
13. Cool slightly before serving or cool completely.
