Portugal · Iberia
Pastéis de Nata
Custard tarts with blistered tops — the home version that actually works.
50 min Serves 12 mediumdessertbaking
Ingredients
- 1 roll puff pastry
- 250ml milk
- 200ml cream
- 150g sugar
- 4 egg yolks
- 25g flour
- 1 cinnamon stick, lemon peel
Method
- 1
Roll the pastry into a log, cut discs and press into a muffin tin.
- 2
Cook flour with a little cold milk into a paste; heat the rest with cream, cinnamon and lemon peel.
- 3
Whisk hot milk into the paste, then into the yolks and sugar.
- 4
Fill each case two-thirds full.
- 5
Bake at the hottest your oven allows (250C) for 12–14 minutes until spotted black.
Budget note
Twelve tarts for the price of three in a Lisbon pastelaria.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
Tasca Days
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook