These lovely custard baked pastry cups are delectable. They are a must have at every Portuguese family gathering. This recipe is a modern version of the classic recipe which is very time consuming. You will be amazed to know that you will never have to buy these from the bakery again! Enjoy.
My Private Note
Units: US | Metric
- 473.18 ml half-and-half cream (10% m.f.)
- 8 egg yolks
- 4.92 ml vanilla
- 29.58 ml flour
- 236.59 ml white sugar
- 397 g of tenderflake pastry dough (located in the freezer section in your local grocery store.)
- 1Preheat oven to 350°F.
- 2**24 Hours before you make the pasteis de nata, remove tenderflake puff pastry from the freezer and let unthaw at room temperature.
- 3Place all filling ingredients in a saucepan and whisk together until it is somewhat frothy in appearance. The temperature of the stove should be at medium heat. Stir constantly.
- 4Bring liquid mixture to a slow boil. Remove from heat when the mixture has thickened.
- 5Let mixture cool completely before pouring into the tart shells.
- 6The tenderflake puff pastry block will come in two blocks. (Cut each block into 12 if using large cups and 24 if using mini cups).
- 7Dust knife with flour as needed when cutting to prevent sticking.
- 8Roll each piece of dough in the palm of your hand, like you would a meatball. Then flatten out by pressing your palms together.
- 9Dust fingers with flour before working each piece in a rotating circular motion to expand to size. Spray muffin tin with non stick spray even if they are non stick !
- 10Place dough in muffin tin and work in so that the dough is even with the top edge.
- 11Fill each tin which is lined with dough with the filling so that filling is almost to the top.
- 12For large cups bake for 35-45 minutes and for mini cups bake for 20-28 minutes. Until golden in colour or desired colour has been achieved (SOME PREFER TO HAVE THEM A DARK CARMEL COLOR ON TOP). I use a convection oven so adjust your heat and length of baking time accordingly.
- 13***When you remove the cups from the oven you will notice the filling to be quite puffed up but they will deflate once they start to cool.
- 14Let baked cups cool completely then refrigerate in an airtight container.
- 15These tasty morsels never last long enough to freeze so I am not sure if they keep well frozen.
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Nutritional Facts for Pasteis De Nata or Baked Custard Cups
Serving Size: 1 (1223 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 155.3
- Calories from Fat 78
- Total Fat 8.7 g
- Saturated Fat 3.2 g
- Cholesterol 70.4 mg
- Sodium 90.4 mg
- Total Carbohydrate 16.9 g
- Dietary Fiber 0.5 g
- Sugars 8.4 g
- Protein 2.4 g