Nigella Lawson’s Portuguese Custard Tarts Recipe

Nigella Lawson, the queen of indulgent yet accessible cooking, brings her signature flair to the iconic Pastéis de Nata, Portugal’s beloved custard tart. Traditionally baked by monks in Lisbon’s Jerónimos Monastery in the 18th century, these tarts are a study in contrast: a blistered, bronzed custard surface nestled in shatteringly crisp, buttery pastry. Nigella’s take honors the classic, but with simplified steps that still evoke all the warmth and richness of the original.

Her version remains loyal to the traditional custard of egg yolks, sugar, cream, and a hint of vanilla or citrus-but her method is elegant in its ease, relying on store-bought puff pastry and a careful baking technique that ensures that burnished top and creamy interior.

Nigella Lawson’s Portuguese Custard Tarts Recipe

Ingredients Needed

Here’s what you’ll need to recreate Nigella’s luscious interpretation of Portuguese custard tarts:

For the custard:

• 250ml (1 cup) double cream or heavy cream
• 250ml (1 cup) whole milk
• 1 cinnamon stick (optional, for infusion)
• 1 strip of lemon peel (avoid the bitter white pith)
• 1 tsp vanilla extract or seeds from 1 vanilla pod
• 4 egg yolks
• 2 tbsp plain flour (to stabilize the custard)
• 100g (½ cup) caster sugar (superfine sugar)
• A pinch of salt

For the pastry:

• 1 sheet of good-quality all-butter puff pastry (about 250g)
• Soft butter (for greasing the tin)
• Icing sugar, for dusting (optional, for a sweet finish)

Equipment Needed

Before you begin, gather the right tools to streamline the process:

• A muffin tin or mini tart tin (preferably non-stick, with 12 cups)
• A medium saucepan (for the custard)
• A whisk and mixing bowl
• Fine sieve or mesh strainer (for a silky-smooth custard)
• Rolling pin
• Sharp knife
• Measuring cups/spoons
• Cooling rack

Step-by-Step Guide To Make Nigella Lawson’s Portuguese Custard Tarts

Step 1: Infuse the Milk
In a saucepan, combine the milk, cream, lemon peel, cinnamon stick (if using), and vanilla. Gently heat until it’s just below boiling point.

Let the mixture steep off the heat for about 10 minutes to infuse the flavors. Remove the lemon peel and cinnamon stick.

Step 2: Make the Custard Base
In a bowl, whisk together the egg yolks, flour, sugar, and a pinch of salt. Gradually pour the warm infused milk mixture into the egg mixture, whisking continuously to prevent curdling.

Step 3: Cook the Custard
Return the mixture to the pan and cook gently over medium-low heat, stirring constantly. The custard should thicken slightly, just enough to coat the back of a spoon.

Don’t overcook-it should not scramble. Strain through a fine sieve into a jug and set aside to cool.

Step 4: Prepare the Pastry
Roll out the puff pastry slightly to even out the thickness. Roll it up into a log (like a Swiss roll), then cut into 12 equal slices.

Take each slice, lay it flat on a floured surface, and press down with your palm. Using a rolling pin, roll each into a disc large enough to line each muffin cup. Gently press the dough into each cup, ensuring the sides reach the top.

Step 5: Fill and Bake
Preheat your oven to 220°C (425°F) or higher if your oven allows (traditional tarts bake at ultra-high temperatures). Pour the custard into the pastry cases, filling about ¾ full. Bake for 15-20 minutes or until the tops are caramelized with dark spots and the pastry is golden and puffed.

Step 6: Cool and Serve
Let the tarts cool in the tin for 5-10 minutes, then transfer to a rack. They can be eaten warm (divine!) or at room temperature, dusted with icing sugar or a sprinkle of cinnamon.

Mastering The Recipe: Tips And Tricks

• High heat is key: The signature look of these tarts comes from baking at a fierce temperature. If your oven has a pizza setting or can hit 250°C (480°F), use it!
• Whisk like a pro: To prevent lumps in your custard, whisk your flour and egg yolks thoroughly before introducing the warm milk.
• Chill the pastry: For flakier crusts, refrigerate the rolled-out pastry discs before lining your tin. Cold pastry means more puff.
• Customize the flavor: While lemon and cinnamon are traditional, try orange zest or even a touch of cardamom for your own signature twist.
• Watch for burning: The black spots on the top are desired, but monitor closely during the last few minutes of baking-they can go from caramelized to charred quickly.

Nigella Lawson’s take on Portuguese Custard Tarts is an ode to both tradition and simplicity-elevating a centuries-old classic with her signature style: elegant, indulgent, and deeply satisfying. Whether served warm with coffee or as a showstopping finish to dinner, these tarts are a triumph of contrast: flaky pastry, silken custard, and that unmistakable caramelized kiss on top.

Let yourself be transported to the cobbled streets of Lisbon with every bite-because sometimes, the most memorable journeys begin in your own kitchen.

Simple Twists On Nigella Lawson’s Portuguese Custard Tarts Recipe

Nigella’s take on the Portuguese Custard Tart is already a masterclass in balancing creamy indulgence with a crisp, flaky shell. But if you’re feeling adventurous, here are a few inspired twists that maintain the essence of the original while adding a delightful surprise:

1. Citrus Zest Infusion:

   • Add orange or lemon zest to the custard mixture. The citrus oils elevate the custard’s richness, offering a bright, tangy contrast to the sweet creaminess.
   • For a more Mediterranean flair, try blood orange zest for a bittersweet depth and lovely aroma.

2. Spice It Up:

   • Classic Portuguese custard often has a whisper of cinnamon, but you can deepen the flavor with ground cardamom, nutmeg, or even a hint of allspice.
   • Infuse the milk with a cinnamon stick or star anise before adding it to the egg mixture for subtle warmth.

3. Boozy Elegance:

   • A tablespoon of dark rum, Madeira wine, or Grand Marnier mixed into the custard transforms it into an adult dessert with depth and complexity.

4. Chocolate Swirl:

   • Drizzle melted dark chocolate in the tart shell before pouring in the custard. As it bakes, the chocolate creates marbled veins of richness that cut through the sweet creaminess.

5. Savory-Sweet Fusion:

   • For an unconventional twist, try a savory custard with goat cheese and caramelized onions in a puff pastry shell. It’s not traditional, but it honors the technique with a gourmet twist.

6. Exotic Sugar Dust:

   • Swap the classic powdered sugar topping for matcha-infused sugar, burnt sugar shards, or a light dusting of sumac for a tart, lemony finish.

How To Properly Store Leftovers

Portuguese Custard Tarts are at their peak when warm and freshly baked, but leftovers can still be a delight if stored and reheated properly.

1. Cooling:

   • Allow tarts to cool completely on a wire rack to prevent condensation in storage, which would make the pastry soggy.

2. Refrigeration:

   • Store in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers if stacking to protect the delicate tops.

3. Reheating:

   • Reheat in a preheated oven at 180°C (350°F) for 5-8 minutes. This restores the crisp texture of the puff pastry and warms the custard just enough to mimic its fresh-baked glory.
   • Avoid microwaving-it turns the pastry chewy and flattens the custard.

4. Freezing:

   • Although not ideal, you can freeze them. Wrap each tart in clingfilm and then foil. Freeze for up to 2 months.
   • To serve, thaw overnight in the fridge and reheat in the oven as above. Note: the texture may slightly suffer, but the flavor remains delightful.

What To Eat With Nigella Lawson’s Portuguese Custard Tarts?

While these golden beauties can stand gloriously on their own, pairing them with complementary elements can elevate your dessert spread or teatime experience.

1. Coffee or Espresso:

   • In Portugal, a bica (espresso) is the go-to pairing. The sharp bitterness balances the sweetness of the custard perfectly.
   • A latte or flat white also pairs beautifully if you prefer something creamier.

2. Fresh Berries:

   • Serve with raspberries, blackberries, or sliced strawberries. The tartness of the berries provides contrast, cutting through the richness of the custard.

3. Port or Dessert Wine:

   • A chilled white Port or a glass of Muscat adds an extra touch of sophistication. The sweet notes of stone fruit and honey echo the flavors of the tart without overpowering it.

4. Cheese Platter:

   • For a tapas-style brunch, include these tarts alongside a board of manchego, brie, and blue cheese. The interplay of sweet and savory makes for an indulgent spread.

5. Whipped Cream or Chantilly:

   • Lightly sweetened whipped cream, especially with a touch of vanilla or rose water, adds a luscious cloud-like contrast.

6. Spiced Compote:

   • A fig, apricot, or apple compote, spiced with cinnamon or cloves, can be served on the side for a cozy, autumnal pairing.

Conclusion

Nigella Lawson’s Portuguese Custard Tarts are more than a dessert-they are a culinary bridge between cultures, time periods, and palates. Whether you stick to her sumptuous classic or embrace your inner creative spirit with a playful twist, there’s an undeniable joy in every crisp, custard-filled bite. Store them properly, serve them thoughtfully, and you’ll always have a show-stopping treat on hand.

So go ahead-dust off that muffin tin, roll out the puff pastry, and bring a little Lisbon charm into your kitchen. Let these golden tarts be your passport to sweet satisfaction.

FAQs

What Makes Nigella Lawson’s Portuguese Custard Tarts Different From Traditional Recipes?

Nigella Lawson’s version of Portuguese custard tarts incorporates her signature approach to balancing rich, silky custard with a flaky, buttery pastry. While the classic Portuguese recipe often uses puff pastry, Nigella opts for a shortcut using ready-made puff pastry to save time without compromising on texture or flavor. Her custard is infused with vanilla and a hint of lemon zest, adding an aromatic twist that elevates the overall taste.

Can I Make Nigella Lawson’s Portuguese Custard Tarts In Advance?

Yes, you can make Nigella Lawson’s Portuguese custard tarts in advance. The pastry and custard can be prepared separately ahead of time.

The custard should be cooled and stored in the fridge, and the pastry can be baked and stored in an airtight container. To serve, simply reheat the custard and fill the tart shells just before serving for the best texture. However, keep in mind that the custard may lose some of its smoothness if stored for too long.

What Is The Best Way To Serve Nigella Lawson’s Portuguese Custard Tarts?

Nigella Lawson’s Portuguese Custard Tarts are best served warm, as the custard is at its silkiest and the pastry remains crisp. You can serve them as a delightful dessert at the end of a meal, or as a sweet treat with coffee or tea. Some people enjoy a light dusting of ground cinnamon or powdered sugar on top for an added touch of flavor, but that is completely optional.