Pastéis de Belém, also known as Pastéis de Nata, are traditional Portuguese custard tarts with a flaky pastry crust and a creamy, slightly caramelized custard filling. These iconic tarts originated in the Belém district of Lisbon, Portugal, and have become famous worldwide for their delightful combination of textures and flavors. While the original recipe is a well-guarded secret, you can make a delicious version at home.
Pastéis de Belém (Portuguese Custard Tarts)
Ingredients:
For the pastry:
- 1 package of puff pastry (store-bought, thawed according to package instructions)
For the custard:
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon cornstarch
- 6 large egg yolks
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
- Powdered sugar and ground cinnamon for dusting (optional)
Instructions:
- Prepare the Pastry:
- Preheat your oven to 475°F (245°C) with a baking sheet inside to heat up.
- Roll out the puff pastry on a lightly floured surface. Cut the pastry into circles that fit your muffin tin or tart molds.
- Press the pastry circles into the molds, making sure to push the dough up the sides to create a thin crust.
- Place the prepared molds in the refrigerator while you prepare the custard.
- Make the Custard:
- In a medium saucepan, whisk together the heavy cream, milk, sugar, and cornstarch.
- Heat the mixture over medium heat, stirring constantly, until it begins to thicken (about 5-7 minutes).
- Remove from the heat and let it cool slightly.
- In a separate bowl, whisk the egg yolks with the vanilla extract and lemon zest (if using). Slowly add the warm cream mixture to the egg yolks, whisking constantly to prevent the eggs from curdling.
- Return the custard mixture to the saucepan and cook over low heat, stirring continuously, until it thickens slightly (about 2-3 minutes). The custard should be smooth and creamy.
- Assemble the Tarts:
- Remove the pastry-lined molds from the refrigerator.
- Pour the custard into the pastry shells, filling them about three-quarters full.
- Place the tarts on the preheated baking sheet in the oven and bake for 12-15 minutes, or until the tops of the custard are caramelized and slightly browned.
- Cool and Serve:
- Allow the Pastéis de Belém to cool in the molds for a few minutes before transferring them to a wire rack to cool completely.
- Optionally, dust the tops with powdered sugar and a sprinkle of cinnamon before serving.
Enjoy these delightful custard tarts warm or at room temperature. They’re perfect as a treat with coffee or tea!