Hey there, baking buddies! Ever wanted to try a treat that’s both creamy and zesty, with a flaky crust that just melts in your mouth? Well, get ready, because today we’re making Lemon Pasteis de Nata! These little custard tarts are a delightful twist on the classic Portuguese pastry, adding a bright lemon flavor that’s perfect for any time of day. Let’s get baking!
Why You Will Love This Recipe
You are absolutely going to adore this recipe for Lemon Pasteis de Nata. First off, the lemon flavor is a game-changer – it cuts through the richness of the custard and adds a refreshing zing that traditional Pasteis de Nata sometimes miss. Plus, this recipe is surprisingly easy to follow, even if you’re new to making custard or pastry. Imagine biting into a warm, slightly caramelized top, then sinking into a smooth, lemony custard, all encased in a perfectly crisp and flaky crust. It’s a little bit of sunshine in every bite, and it’s guaranteed to impress your friends and family. This homemade lemon custard tart recipe is also wonderful because you can make them ahead of time, making them perfect for parties or just a special treat whenever you fancy.
Ingredients
- 1 roll of puff pastry (about 14 ounces), thawed if frozen
- 1 cup whole milk
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 4 large egg yolks
- ½ cup heavy cream
- ¼ cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- Pinch of salt
- Powdered sugar and cinnamon, for dusting (optional)
Step-by-Step Instructions
Step 1: Get Started with the Pastry
Unroll the puff pastry on a lightly floured surface. If it’s a large rectangle, cut it in half so you have two smaller rectangles. Roll each rectangle out slightly to thin it a bit. Roll them up tightly like a log, starting from the short side. Cut each log into 12 equal pieces. You should have 24 pieces in total. Place each piece cut-side up in a muffin tin. Using your thumbs, press the dough out to fill the muffin cups, forming little pastry shells that come up the sides of each cup. Don’t worry if they aren’t perfect; they’ll look beautiful once baked!
Step 2: Make the Lemon Custard
In a saucepan, whisk together the milk, sugar, and flour until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and just starts to bubble. This will take about 5-7 minutes. Remove from heat. In a separate bowl, whisk together the egg yolks, heavy cream, lemon juice, lemon zest, and salt. Gradually whisk a little of the hot milk mixture into the egg yolk mixture to temper the eggs (this prevents them from cooking too quickly). Then, pour the egg yolk mixture into the saucepan with the remaining milk mixture. Whisk everything together well.
Step 3: Cook the Custard
Return the saucepan to low heat and cook, stirring constantly, until the custard thickens enough to coat the back of a spoon. This should take another 5-7 minutes. Don’t let it boil. The custard should be smooth and creamy. Remove from heat and let it cool slightly for about 10 minutes.
Step 4: Fill the Pastry Shells
Preheat your oven to 425°F (220°C). Carefully pour the warm lemon custard into each pastry shell, filling them almost to the top.
Step 5: Bake to Golden Perfection
Bake for 20-25 minutes, or until the pastry is golden brown and the custard is set with some dark spots on top. Keep an eye on them; ovens can vary. The tops should be nicely caramelized.
Step 6: Cool and Enjoy
Let the Lemon Pasteis de Nata cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely. They are delicious warm or at room temperature. Dust with powdered sugar and cinnamon before serving, if you like!
Serving Suggestions
Lemon Pasteis de Nata are fantastic on their own, but they also pair wonderfully with a few things. A cup of hot coffee or tea is a classic choice, as the warmth and slight bitterness complement the sweet and tangy tarts. For a refreshing twist, try them with a glass of iced tea or lemonade, especially on a warm day. To make them extra special, you can serve them with a dollop of fresh whipped cream or a sprinkle of fresh berries like raspberries or blueberries.
Presentation-wise, a simple dusting of powdered sugar and a sprinkle of cinnamon is all you need to make these tarts look inviting. Arrange them on a pretty plate or tiered stand to show them off. Lemon Pasteis de Nata are perfect for brunch, afternoon tea, dessert after dinner, or even a special treat to bring to a potluck or picnic. They are sure to be a hit no matter when you serve them!
Storage and Reheating
If you happen to have any Lemon Pasteis de Nata leftover (though they are usually devoured 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 keep the pastry crisp, it’s best to store them at room temperature if you plan to eat them within a couple of days.
For reheating, the best way to bring back that warm, fresh-baked taste is to gently reheat them in the oven. Preheat your oven to 300°F (150°C) and bake them for about 5-10 minutes, or until they are warmed through. You can also reheat them in an air fryer at 300°F (150°C) for about 3-5 minutes. Avoid microwaving them, as this can make the pastry soggy. Enjoy them warm for the best flavor and texture!
Key Details
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes
Servings: 24 pastries
Equipment you’ll need:
- Muffin tin (standard size, 12 cups)
- Saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Rolling pin (optional)
- Wire rack
Lemon Pasteis de Nata
Ingredients
- 1 roll of puff pastry about 14 ounces, thawed if frozen
- 1 cup whole milk
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 4 large egg yolks
- ½ cup heavy cream
- ¼ cup lemon juice freshly squeezed
- 1 tablespoon lemon zest
- Pinch of salt
- Powdered sugar
- Cinnamon
Instructions
- Unroll the puff pastry on a lightly floured surface. Cut and roll into logs, then into 24 pieces. Press each piece into muffin cups to form pastry shells.
- In a saucepan, whisk together milk, sugar, and flour. Cook over medium heat until thickened, about 5-7 minutes. Remove from heat.
- In a separate bowl, whisk egg yolks, heavy cream, lemon juice, lemon zest, and salt. Temper eggs by gradually whisking in hot milk mixture. Pour egg mixture into saucepan.
- Return to low heat and cook, stirring constantly, until custard thickens and coats the back of a spoon, about 5-7 minutes. Do not boil. Cool slightly for 10 minutes.
- Preheat oven to 425°F (220°C). Pour warm lemon custard into pastry shells, filling almost to the top.
- Bake for 20-25 minutes, until pastry is golden brown and custard is set with dark spots on top.
- Cool in muffin tin for a few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar and cinnamon if desired.
