Welcome to my kitchen! Today, we’re making something truly special and utterly delicious: Chocolate Pasteis de Nata. If you love the classic Portuguese custard tart, get ready to fall head over heels for this chocolatey twist. Trust me, once you try these homemade Chocolate Pasteis de Nata, you’ll be making them again and again.
Why You Will Love This Recipe
These aren’t just your average custard tarts; these Chocolate Pasteis de Nata take everything you love about the original and add a rich, decadent chocolate flavor. Imagine biting into flaky, crispy pastry that gives way to a smooth, creamy chocolate custard with a hint of caramelized sweetness on top. This recipe is special because it’s surprisingly easy to make at home, and it delivers that authentic Portuguese flavor with a chocolate boost that makes them perfect for any chocolate lover. Plus, the aroma of these baking in your oven is simply divine! You get the satisfaction of homemade pastry without needing to be a pastry expert, and the result is a treat that’s way better than anything you can buy in a store.
Ingredients
Here’s what you’ll need to make these yummy Chocolate Pasteis de Nata:
- 1 roll of store-bought puff pastry (about 14 ounces)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar and cinnamon for dusting (optional)
Step-by-Step Instructions
1. Get Started with the Pastry:
First, let’s get our puff pastry ready. Take your puff pastry out of the fridge about 20 minutes before you start so it’s easier to work with. Lightly flour your countertop. Unroll the puff pastry and gently roll it out a little bit thinner, into a rectangle about 12×16 inches. This will help make sure the pastry is nice and flaky. Now, roll it up tightly like a jelly roll, starting from the long side. Once rolled up, cut the log into 12 equal pieces, about 1-inch thick each.
2. Prepare Your Muffin Tin:
Grab a standard 12-cup muffin tin. You don’t need to grease it, but if you’re worried about sticking, you can lightly grease it with butter or cooking spray.
3. Shape the Pastry Cups:
Take one piece of pastry dough and place it cut-side up in one of the muffin cups. Using your thumbs, start pressing the dough from the center outwards and upwards, to fill the muffin cup and create a thin pastry shell. You want the pastry to go all the way up the sides of the muffin cup. Repeat this with all 12 pieces of dough. Don’t worry if they look a little rough at this stage, they’ll bake up beautifully.
4. Make the Chocolate Custard:
In a medium saucepan, whisk together the milk, heavy cream, sugar, cocoa powder, flour, and salt. Make sure there are no lumps of flour or cocoa. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and just starts to simmer. This should take about 5-7 minutes. You’ll know it’s ready when it coats the back of a spoon.
5. Temper the Egg Yolks:
In a separate bowl, whisk the egg yolks lightly. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to warm them up without cooking them. This is called tempering. Tempering is important so you don’t end up with scrambled eggs in your custard!
6. Combine Custard and Yolks:
Pour the warmed egg yolk mixture back into the saucepan with the rest of the milk mixture. Return the saucepan to low heat and cook, stirring constantly, for another 1-2 minutes, until the custard thickens slightly more. Don’t let it boil! Remove from heat and stir in the vanilla extract.
7. Fill the Pastry Shells:
Preheat your oven to 425°F (220°C). Carefully pour the hot chocolate custard into each pastry shell, filling them almost to the top.
8. Bake to Golden Perfection:
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the custard is set and slightly caramelized on top with some dark spots. Keep an eye on them, as oven temperatures can vary. You want them to be beautifully browned, which gives them that authentic look and flavor.
9. Cool and Enjoy:
Let the Chocolate Pasteis de Nata cool in the muffin tin for about 5-10 minutes before carefully removing them. A small spatula or spoon can help you gently lift them out. They are best enjoyed warm or at room temperature.
Serving Suggestions
These Chocolate Pasteis de Nata are wonderful on their own, but they can be even more delightful with a few simple touches. A light dusting of powdered sugar and a sprinkle of cinnamon right before serving enhances their sweetness and aroma.
For a truly Portuguese experience, enjoy them with a strong cup of coffee or a glass of chilled milk. They also pair wonderfully with fresh berries like raspberries or strawberries, which add a bright, fruity contrast to the rich chocolate.
Chocolate Pasteis de Nata are perfect for a special breakfast, a delightful afternoon treat, or an elegant dessert after dinner. They’re also a fantastic addition to brunch gatherings or holiday celebrations. Imagine serving these warm, flaky chocolate custard tarts at your next party – your guests will be so impressed!
Storage and Reheating
If you happen to have any leftover Chocolate Pasteis de Nata (though they usually disappear quickly!), you can store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
To reheat them and bring back that lovely crispiness, the best way is to pop them back in the oven at 350°F (175°C) for about 5-7 minutes. You can also reheat them in an air fryer at 320°F (160°C) for 3-5 minutes. Microwaving is not recommended as it can make the pastry soggy. Reheating in the oven or air fryer will help keep the pastry flaky and the custard warm and delicious.
Key Details
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Servings: 12 pasteis
Equipment you’ll need:
- Muffin tin (12 cup)
- Medium saucepan
- Whisk
- Rolling pin (optional)
- Small spatula or spoon for removing pasteis
Enjoy making and eating these Chocolate Pasteis de Nata! They’re a fun and tasty treat that everyone will love. Let me know how yours turn out!
Chocolate Pasteis de Nata
Ingredients
- 1 roll of store-bought puff pastry about 14 ounces
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar and cinnamon for dusting optional
Instructions
- Take your puff pastry out of the fridge about 20 minutes before you start so it’s easier to work with. Lightly flour your countertop. Unroll the puff pastry and gently roll it out a little bit thinner, into a rectangle about 12×16 inches. Now, roll it up tightly like a jelly roll, starting from the long side. Once rolled up, cut the log into 12 equal pieces, about 1-inch thick each.
- Grab a standard 12-cup muffin tin. You don’t need to grease it, but if you’re worried about sticking, you can lightly grease it with butter or cooking spray.
- Take one piece of pastry dough and place it cut-side up in one of the muffin cups. Using your thumbs, start pressing the dough from the center outwards and upwards, to fill the muffin cup and create a thin pastry shell. You want the pastry to go all the way up the sides of the muffin cup. Repeat this with all 12 pieces of dough.
- In a medium saucepan, whisk together the milk, heavy cream, sugar, cocoa powder, flour, and salt. Make sure there are no lumps of flour or cocoa. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and just starts to simmer. This should take about 5-7 minutes.
- In a separate bowl, whisk the egg yolks lightly. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to warm them up without cooking them.
- Pour the warmed egg yolk mixture back into the saucepan with the rest of the milk mixture. Return the saucepan to low heat and cook, stirring constantly, for another 1-2 minutes, until the custard thickens slightly more. Don’t let it boil! Remove from heat and stir in the vanilla extract.
- Preheat your oven to 425°F (220°C). Carefully pour the hot chocolate custard into each pastry shell, filling them almost to the top.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the custard is set and slightly caramelized on top with some dark spots.
- Let the Chocolate Pasteis de Nata cool in the muffin tin for about 5-10 minutes before carefully removing them. They are best enjoyed warm or at room temperature.
