This is a print preview of "Portugeuse Pasteis de NATA style Puff pastry cups" recipe.

Portugeuse Pasteis de NATA style Puff pastry cups Recipe
by Foodessa

Portugeuse Pasteis de NATA style Puff pastry cups

Simplified puff pastry custard tartelette cups offer a delectable balance. Vanilla, cinnamon and orange are captured in a delicate custard, while enclosed in a flaky and crispy crust.

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Rating: 4.8/5
Avg. 4.8/5 2 votes
  Portugal Portuguese
  Servings: 12


  • . > (American / Metric measures) <
  • . 6 xLarge egg yolks
  • . 3/4 cup (165g) granulated sugar
  • . 3 Tbsps. (45g) All-Purpose flour
  • . 2-1/2 cups (750ml) whole 3.25% milk
  • . half a navel Orange peel, finely shaved peel
  • . 1 small Cinnamon stick (Ceylon preferred)
  • . 1 tsp. (5ml) pure Vanilla extract
  • ...
  • . 1 package (450g) 2 sheets Puff pastry sheets


  1. . > CUSTARD filling: (best made a day ahead). In a small-MEDIUM saucepan, hand whisk the eggs, sugar, and flour until a smooth paste has formed. Add just a small quantity of milk and whisk to soften the thick paste. Afterwards, continually whisk in the remaining milk until all is combined. Add the cinnamon stick and the orange peel. Over MEDIUM-HIGH heat, start whisking the custard gently at first. Once a very low simmering boil appears, a quicker whisking should take place. As the mix starts lightly thickening, an evident ribbon trail will follow. The cream is ready. Immediately remove the pot away from the heat. Stir in the Vanilla extract. Transfer the custard into a heat-proof bowl. Remove the cinnamon stick and orange peels. Let the custard rest about 30 minutes (whisking in between) before placing a plastic wrap touching the surface. Place the custard in the refrigerator for a few hours up to overnight is best.
  2. . > PASTRY: . Prepare a muffin pan to be placed onto a baking pan for later. Set aside. Unroll the Puff pastry sheets. Place the second sheet at the edge of the shortest end. Press down lightly to bind them. At the shortest end, start rolling away from you while making sure to keep the ends from rolling outwards. Basically, lightly press in as you roll. Slice into 12 even pieces and place each one with the cut side up into each cavity. Gently press in the center of each dough piece and lightly go up the edges with the aid of your thumb. Careful not to make the bottom too thin. Refrigerate for about 1 hour.
  3. .> ASSEMBLY: Pre-heat the oven to 475F/240C/Gas9 .Position the rack in the center of the oven. Once the oven is ready, remove the custard out of the refrigerator as well as placing the muffin pan onto a baking sheet. Initially BAKE the puff tarts for an initial 10 minutes. Then, remove and quickly press and re-shape cavities as best as possible. Fill each cavity with a generous ice-cream scoop full of custard. . Place back into the oven to BAKE for an additional 5 minutes. Last, put the BROIL element on HIGH for 5 minutes or on how much you desire the caramelized look. NOTE: please watch those tartelettes like a hawk to avoid them from burning.
  4. . Once removed from the oven, transfer pan onto a cooling rack. Let it rest at room temperature for about 90 minutes. Then, gently nudge out the tartelettes with a thin spatula or knife. Place them onto a paper towel at first and then to a serving platter.
  5. . Serve them at room temperature when they are at their best. These keep for a few days out on the counter.
  6. . Happy baking from Claudia's