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Decadent Portuguese Tart Custard Tarts with Dark Chocolate

Portuguese tart custard tarts - featured image
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These Portuguese custard tarts, or Pastéis de Nata, feature a flaky pastry shell filled with silky caramelized custard and a ribbon of bittersweet dark chocolate, perfect for Easter celebrations.

Ingredients

Scale
  • 1 sheet of puff pastry (about 8 oz / 225 g), thawed
  • Butter, for greasing the tart tins
  • 1 cup whole milk (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 3 large egg yolks, room temperature (about 55 g)
  • 2/3 cup granulated sugar (135 g)
  • 2 tablespoons all-purpose flour (16 g)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • 2 oz (60 g) dark chocolate, 70% cocoa or higher, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly butter your muffin tin cups. Unfold the thawed puff pastry on a floured surface and roll it out gently to smooth any creases—about 12×12 inches (30×30 cm). Cut into 12 equal squares. Press each square into the muffin cups, pushing gently up the sides to form a shell. Prick the bottom lightly with a fork to prevent puffing up during baking.
  2. In a medium saucepan, combine the milk and cream. Warm over medium heat until just steaming (do not boil), about 5 minutes. In a separate bowl, whisk the egg yolks, sugar, flour, vanilla extract, and optional cinnamon until smooth and pale. Slowly pour the warm milk mixture into the egg mixture while whisking continuously to prevent curdling.
  3. Return the combined mixture to the saucepan. Cook over low heat, stirring constantly with a spatula, until it thickens slightly and coats the back of a spoon (about 170°F / 77°C). Remove from heat immediately. If you notice lumps, strain through a fine sieve to smooth it out.
  4. Melt the dark chocolate gently in a microwave or double boiler. Let it cool slightly. Take about one-third of the custard and mix it with the melted chocolate until combined. Gently fold this chocolate custard back into the remaining plain custard with a few swirls—don’t overmix, so you get those beautiful dark streaks.
  5. Using a small ladle or spoon, carefully pour the custard mixture into each pastry shell, filling almost to the top but leaving a tiny gap for expansion.
  6. Place the muffin tin on the middle rack. Bake at 400°F (200°C) for 15-20 minutes until the pastry is golden and flaky, and the custard has set with slight caramelization on top. Keep an eye after 15 minutes to avoid over-browning.
  7. Remove from the oven and allow the tarts to cool in the tin for 10 minutes before transferring to a wire rack. They’re best served slightly warm or at room temperature.

Notes

If edges brown too fast, cover loosely with foil halfway through baking. Stir custard constantly over low heat to avoid graininess. Chill puff pastry if too soft before cutting. Do not overmix chocolate into custard to maintain marbled effect. Can prepare custard a day ahead and refrigerate.

Nutrition

Keywords: Portuguese custard tarts, Pastéis de Nata, dark chocolate tarts, Easter dessert, custard tarts, flaky pastry, chocolate swirl

Find it online: https://perkypan.com/decadent-portuguese-tart-custard-tarts-with-dark-chocolate-easy-easter-recipe/