Portuguese tarts, or pastéis de nata, are iconic custard-filled pastries known for their crisp, flaky shells and creamy, caramelized centers. Jamie Oliver’s take captures the authentic balance between buttery pastry and silky egg custard, making these tarts a delightful treat that works perfectly for breakfast, dessert, or an indulgent snack.
Ingredients
- 1 sheet of ready-rolled puff pastry (about 250g)
- 300ml whole milk
- 1 cinnamon stick
- 1 lemon peel (just the yellow part, avoid white pith)
- 150g caster sugar
- 2 tablespoons cornflour (cornstarch)
- 6 large egg yolks
- 1 teaspoon vanilla extract (optional)
- Butter, for greasing tin
Instructions
- Preheat your oven to 250°C (480°F) or as hot as it will go; a very hot oven is key to getting the custard to caramelize beautifully on top.
- Prepare the custard base: In a medium saucepan, combine the milk, cinnamon stick, and lemon peel. Gently warm over medium heat until just below boiling. Remove from heat and let infuse for 10 minutes to impart flavor.
- Mix sugar and cornflour: In a separate bowl, whisk together the caster sugar and cornflour until well combined. This mixture will thicken the custard.
- Combine egg yolks: Add the egg yolks to the sugar and cornflour mixture, whisking until smooth and pale.
- Strain the infused milk: Remove the cinnamon stick and lemon peel from the milk, then gradually pour the warm milk into the egg yolk mixture, whisking constantly to prevent curdling.
- Cook the custard: Return the combined mixture to the saucepan and cook gently over low heat, stirring constantly with a wooden spoon or spatula until it thickens to a creamy, custard-like consistency. This should take about 5-7 minutes. Remove from heat and stir in vanilla extract if using.
- Prepare the pastry cases: Lightly grease a 12-hole tart tin with butter. Roll out the puff pastry on a lightly floured surface to about 3mm thickness. Cut out 12 circles slightly larger than the tart tin holes (about 10cm diameter). Press the pastry circles into the tart holes, pushing gently to line the base and sides.
- Fill and bake: Pour the warm custard carefully into each pastry case, filling almost to the top but not overflowing. Place the tart tin on the middle rack of your preheated oven and bake for 15-20 minutes, or until the pastry is golden and crisp, and the custard is blistered and caramelized on top.
- Cool and serve: Remove the tarts from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Tips
- Pastry choice: Jamie Oliver’s recipe uses ready-rolled puff pastry for convenience, but homemade puff pastry or even filo pastry can be used for a different texture. Just ensure it’s rolled thin and baked until crisp.
- Avoid curdling: When mixing hot milk with egg yolks, pour slowly and whisk continuously to prevent the eggs from scrambling. If unsure, temper the eggs by adding a small amount of warm milk first, then gradually add the rest.
- Caramelization: For the signature dark spots on the custard, a very hot oven is essential. If your oven isn’t hot enough, consider briefly placing the tarts under a hot grill (broiler) for 1-2 minutes, watching carefully to avoid burning.
- Storage: Store leftover tarts in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven (180°C/350°F) for 5-7 minutes to restore crispness before serving.
Serving Suggestions
Portuguese tarts are best enjoyed warm or at room temperature, allowing the custard to be silky and the pastry crisp. They pair beautifully with a dusting of cinnamon or icing sugar on top. Serve alongside a strong espresso or a cup of black tea to complement the creamy sweetness. For a festive touch, add a small dollop of whipped cream or fresh berries on the side.
Variations
While the classic pastéis de nata recipe is simple and traditional, you can experiment with a few variations to suit your taste:
- Flavored custard: Add a splash of orange blossom water or a pinch of ground nutmeg to the custard for a subtle twist in aroma.
- Different pastry bases: Try using shortcrust pastry for a firmer, crumbly shell instead of puff pastry, which yields a more delicate, flaky texture.
- Vegan version: Substitute the egg yolks with silken tofu blended with a little turmeric for color and use coconut milk instead of dairy milk. Use vegan puff pastry to keep it plant-based, though the texture will differ.
- Mini tarts: Make bite-sized versions using a mini muffin tin for party snacks or afternoon tea treats.
Storage and Reheating
Portuguese tarts are best eaten fresh but can be stored in the fridge for up to 3 days in an airtight container. To reheat, preheat your oven to 180°C (350°F) and warm the tarts for 5-7 minutes. This helps the pastry regain its crispness and the custard to soften slightly. Avoid microwaving as it tends to make the pastry soggy and the custard rubbery.
Frequently Asked Questions
Can I make the custard ahead of time?
Yes, you can prepare the custard a day ahead and refrigerate it in an airtight container. Before filling the pastry cases, gently reheat the custard on low heat, stirring continuously to restore its creamy texture. Avoid boiling to prevent curdling.
What if I don’t have puff pastry?
If puff pastry isn’t available, shortcrust pastry is a reasonable alternative though the texture will be less flaky and more crumbly. Some recipes also use filo pastry for a lighter, crispier shell, layering several sheets brushed with butter.
Why did my custard curdle or become grainy?
Custard can curdle if the heat is too high or if hot milk is added too quickly to eggs. To prevent this, use gentle heat when cooking and add warm milk gradually while whisking. Also, cooking the custard slowly and stirring constantly will help maintain a smooth texture.
How do I get the dark caramelized spots on top?
The signature dark spots come from baking the tarts at a very high temperature, which caramelizes the sugar on the custard surface. Make sure your oven is preheated fully to 250°C or higher. If your oven can’t reach this temperature, finish the tarts under a hot grill for a minute or two, watching carefully.
Can I freeze Portuguese tarts?
Freezing is possible but not ideal as the custard texture may suffer, becoming watery or grainy when thawed. If you do freeze them, wrap tarts individually in plastic wrap and store in an airtight container for up to 1 month. Thaw overnight in the fridge and reheat gently in the oven before serving.
Is it necessary to use egg yolks only?
Traditional pastéis de nata rely on egg yolks for their rich, creamy texture and golden color. Using whole eggs will alter the custard’s consistency, making it less silky and more set. For authentic results, stick to egg yolks.
Why add lemon peel and cinnamon?
Lemon peel and cinnamon are classic flavorings that add subtle freshness and warmth to the custard, balancing its sweetness and enhancing complexity. They are steeped in the milk to infuse delicate aromatic notes without overpowering the custard.
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