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Portuguese Egg Custard Tarts

Flaky pastry shells filled with a silky, lightly spiced egg custard, baked until the tops are blistered and golden in the style of Lisbon's famous pasteis de nata. Plan ahead: dough needs 30 minutes to chill.

55 minMediumServes 12230 cal/serving

PortugueseDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 2 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1/2 cup ice-cold water
  • 1/2 cup unsalted butter, softened
  • 2 cups whole milk
  • 2/3 cup granulated sugar
  • 1/4 cup all-purpose flour (for custard)
  • 6 large egg yolks
  • 1 cinnamon stick
  • 1 tsp lemon zest
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon (for dusting)

Instructions

  1. 1

    Make the dough: combine 2 cups all-purpose flour and 1/2 tsp kosher salt in a bowl. Add 1/2 cup ice-cold water and mix until a rough dough forms. Turn onto a floured surface and knead briefly until smooth, about 1 minute. Wrap and chill for 30 minutes.

  2. 2

    Roll out the dough into a thin rectangle, spread evenly with half the 1/2 cup softened unsalted butter, fold the dough into thirds like a letter, roll out again, spread with the remaining butter, and fold again. Roll into a tight log, wrap, and chill for 15 minutes.

  3. 3

    Make the custard: warm 2 cups whole milk in a saucepan with the 1 cinnamon stick and 1 tsp lemon zest over medium heat until steaming. Do not boil. Remove from heat and steep for 5 minutes; discard the cinnamon stick.

  4. 4

    Whisk 2/3 cup granulated sugar and 1/4 cup all-purpose flour (for custard) together in a bowl, then whisk in the warm milk mixture until smooth. Whisk in 6 large egg yolks and 1/2 tsp pure vanilla extract. Strain through a fine-mesh sieve into a pourable container.

  5. 5

    Preheat oven to 500°F (260°C). Cut the chilled dough log into rounds about 3/4-inch thick. Press each round into a muffin-tin cup, using your thumbs to spread the dough up the sides.

  6. 6

    Fill each shell about three-quarters full with custard. Bake for 10-14 minutes until the custard is set with dark, blistered patches on top and the pastry is golden.

  7. 7

    Cool in the tin for 5 minutes, then transfer to a rack. Dust with 1/2 tsp ground cinnamon (for dusting) and serve warm or at room temperature.

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Questions

What is Portuguese Egg Custard Tarts?

Flaky pastry shells filled with a silky, lightly spiced egg custard, baked until the tops are blistered and golden in the style of Lisbon's famous pasteis de nata. Plan ahead: dough needs 30 minutes to chill. This reference files it under Portuguese dessert: made in the oven, rated medium and about 55 minutes start to finish.

What temperature do I cook Portuguese Egg Custard Tarts at?

For Portuguese Egg Custard Tarts, the oven is set to 500 F (about 260 C) in step 5. The longest stretch at that heat is 14 minutes, in step 6.

How do I know when Portuguese Egg Custard Tarts is done?

Go by the cues in the method rather than the clock. Step 6: cook until the custard is set with dark, blistered patches on top and the pastry is golden.

Can I make Portuguese Egg Custard Tarts gluten-free?

Yes. The gluten in Portuguese Egg Custard Tarts is 2 cups all-purpose flour, 1/4 cup all-purpose flour (for custard). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Portuguese Egg Custard Tarts contain eggs?

Yes: 6 large egg yolks. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Portuguese Egg Custard Tarts?

One serving (the recipe makes 12) is about 230 calories, with 6 g protein, 22 g carbohydrate and 3 g fat, plus 1 g fiber and 173 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Portuguese Egg Custard Tarts?

Yes. Store Portuguese Egg Custard Tarts airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

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