Portuguese Custard Tarts (Pasteis de Nata)
Chef John shows you how to perfect the world-famous Portuguese custard tarts, from buttering and folding the dough to incorporating the custard with the sugar syrup.
A rich egg custard poured into individual pastry-lined muffin cups and baked.
I made two changes because i didn't have fresh lemons and cinnamon sticks, i substituted 4 tablespoons of lemon juice and 1 teaspoon of ground cinnamon, still turned out like the original ones in Portugal, I'm Portuguese and i couldn't tell the difference, loved this recipe and so easy. Janice silva
I made these for my family during Christmas this year and they were AMAZING! I was weary they wouldn’t turn out because my pastry dough seemed much more dry and stiff than in his video, and I was worried I wouldn’t get the beautiful swirl and layers at the bottom... but I did!! So yummy and satisfying!
The pastry for this recipe was quite finicky, so I was pleased to have completed it successfully. However, in my opinion, the final result wasn't worth the trouble. The pastry was crisp and flaky, but too crunchy in comparison to the custard. The custard's flavor just didn't do it for me. Maybe it would be better without the cinnamon, or if I had also included the optional lemon rind (which I didn't have) or the vanilla (which I forgot.) Trying to press the dough into shape with my thumbs resulted in an uneven layer full of holes. Instead, I floured the circle and then pressed it flat with the bottom of a measuring cup. It took some effort, but it worked. I might try this crust for other things in the future.
I doubled the ingredients but had to make another batch of the pastry for the extra custard. No one complained. So good!
The crust was really the hardest part of the recipe next time I will be a pro but this was a very simple and delicious recipe