Portuguese Custard Tarts - Pasteis de Nata

A rich egg custard poured into individual pastry-lined muffin cups and baked.

Rated 4.3 from 96 votes

Prep Time

20M

Total Time

40M

Servings

12 servings

1 cup milk

3 tablespoons cornstarch

1/2 vanilla bean

1 cup white sugar

6 egg yolks

1 (17.5 ounce) package frozen puff pastry, thawed

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Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.

In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.

Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

Portuguese Custard Tarts - Pasteis de Nata

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