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Puff Pastry Custard Tarts (Pastel De Nata Recipe)
These little tarts are perfect for a long, leisurely weekend brunch or breakfast. Make the custard the day before for speedy baking in the morning.
Ingredients
- 2 eggs - one whole, one yolk
- 90 g caster sugar
- 1 ½ tbsp cornflour
- 300 ml milk
- 1 tsp vanilla extract
- 1 pack ready-rolled puff pastry
Instructions
- Place the egg, egg yolk and sugar in a bowl. Whisk until pale and fluffy. Unless you are preparing the custard in advance, you should take the pastry out of the fridge and allow it warm up to room temperature while you work. Preheat the oven to 200°C / 180°C fan / GM 6.2 eggs, 90 g caster sugar
- Put the cornflour into a small bowl and add a little of the milk. Stir until you have a smooth paste, and then add some more milk, mixing to a thick liquid.1 ½ tbsp cornflour, 300 ml milk
- Transfer the egg and sugar mixture to a pan. Stir in the remainder of the milk and the cornflour mixture.
- Stir over a gentle heat for 5–10 minutes until it starts to thicken, and the mixture coats the back of the spoon. While cooking, take care to scrape the bottom and sides of the pan back into the mix.
- Take the custard off the heat and set aside. Use a circular cutter to cut out the pastry. This recipe will make 6–9 tartlets depending on the size and shape of your muffin tray, so cut accordingly.1 pack ready-rolled puff pastry
- Fill the pastry with the custard mix. Bake for 20–25 minutes until golden. Allow to cool slightly before removing from the pan. Enjoy your Portuguese custard tarts while they are still warm!
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.