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Quick Pastéis de Nata
70% authentic · Portuguese-inspired
A simplified version of the classic Portuguese custard tart, using store-bought puff pastry and a quicker custard preparation method, ideal for when time is limited but the craving strikes.
Ingredients
- Store-bought Puff Pastry1 sheet (approx. 10 oz)
- Whole Milk2 cups
- Granulated Sugar1 cup
- Cornstarch3 tbsp
- Egg Yolks4 large
- Vanilla Extract1 tsp
- Saltpinch
Steps
- 1
Prepare the pastry: Thaw the puff pastry according to package directions. Press it into a 12-cup muffin tin, creating shells. Chill while preparing the filling.
- 2
Make the custard: In a saucepan, whisk together milk, sugar, cornstarch, and salt until smooth. Cook over medium heat, stirring constantly, until thickened.
- 3
Temper the egg yolks: In a bowl, whisk the egg yolks. Gradually add a ladleful of the hot milk mixture to the yolks, whisking constantly. Pour the tempered yolks back into the saucepan.
- 4
Finish custard: Cook for another 1-2 minutes, stirring constantly, until the custard is thick. Remove from heat and stir in vanilla extract.
- 5
Cool custard: Pour into a bowl, cover with plastic wrap touching the surface, and let cool completely.
- 6
Bake: Preheat oven to 450°F (230°C). Fill the chilled pastry shells with the cooled custard. Bake for 12-15 minutes, or until pastry is golden and custard is set with some browned spots.
- 7
Serve: Let cool slightly before serving.
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