Baked custard tarts (Pastéis de nata) from The New Portuguese Table: Exciting Flavors from Europe's Western Coast (page 217) by David Leite and Nuno Correia

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on March 31, 2016

    This recipe doesn't produce the characteristic blistered surface but infused with lemon, vanilla and cinnamon, the flavour was lovely and I was quite happy to use store-bought puff pastry for the shells.

  • thekitchenchronicles on February 02, 2015

    Just fantastic. Not completely 100% authentic but close enough and utterly delicious. Dough is a little fussy to prepare but well worth the effort. Wrote it up on my blog: http://www.thekitchenchronicles.com/2015/01/30/portuguese-custard-tarts-pasteis-de-nata/

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