Portuguese
Pastéis de Nata
Portuguese custard tarts
Crisp laminated pastry shells filled with rich lemon-and-cinnamon custard and baked until blistered.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Portuguese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Pastéis de Nata
Ingredients
Main
Method
- 1
Roll the pastry tightly, slice into rounds and press into tart tins with damp fingers.
- 2
Heat milk with lemon and cinnamon; whisk flour with a little milk and combine.
- 3
Boil sugar and water to 105°C, whisk into the milk mixture, cool slightly and add yolks.
- 4
Fill shells and bake at the oven's highest setting until puffed and deeply blistered.
Pastéis de nata are Portuguese custard tarts with crisp laminated shells and characteristically scorched tops.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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