Every now and then, I get a craving for something sweet, something that really hits the spot. Well, today was one of those days. My dad and I were chatting about Portuguese tarts, and it instantly took us back to our family trips to Macau. We couldn’t help but smile as we remembered the delicious Portuguese tarts we always enjoyed at Lord Stow’s bakery.
Pastéis de Nata, or Portuguese tarts, are anything but ordinary. With their golden, flaky crust and creamy filling, they have a way of bringing back memories of simpler times. As my dad and I reminisced, I couldn’t resist the urge to recreate those tarts we’d enjoyed in Macau. So, I decided to roll up my sleeves and give it a go. They might not be exactly the same as the ones from our trips, but for now, they hit the spot, and that’s all that matters!
Let’s Time-Travel Through the Delicious History of Portuguese Tarts
Ever wondered where Pastéis de Nata come from? These delicious tarts have an interesting backstory that goes all the way back to Portuguese monasteries. Picture old Lisbon, where monks and nuns were creating something truly tasty – the famous Natas! These tarts aren’t just a treat; they’re a slice of history with every bite.
The monks and nuns, armed with secret recipes and a love for baking, started making these heavenly tarts. Fast forward a bit, and suddenly, these golden, crispy pastries filled with custard were everywhere. Everyone’s talking about them, and who can blame them? Have you tried one? They’re absolutely delicious. They’ve become a favourite treat for so many people, and it’s not hard to see why!
What Sets Portuguese Tarts Apart
Let’s dive into what makes Portuguese tarts so irresistible. Picture a pastry so flaky it practically melts in your mouth, with a creamy custard filling that takes it to a whole new level. It’s the perfect combination.
But here’s the best part! The real magic comes when you bite into that velvety custard—rich, smooth, and with just a hint of vanilla. Then there’s that caramelized top, crispy on the outside but gooey on the inside, which sets these tarts apart from the rest. It’s a perfect mix of textures and flavours that keeps you coming back for more. And these tarts aren’t just a passing trend; you can find them in bakeries and cafes all over the world, enjoyed by people everywhere.
Baking Portuguese Tarts at Home
Now, if you’re feeling a bit adventurous in the kitchen, making Portuguese tarts at home is totally doable. I’m talking a step-by-step guide with all the ingredients and some handy baking tips. Getting really good at it is just about perfecting the techniques, something I’m still working on.
The custard itself has three key parts: a sugar syrup with flavours like cinnamon, vanilla, or lemon, a thickened milk-and-flour mixture, and egg yolks. You start by combining the sugar syrup with the milk-flour mix, and once they’ve cooled a bit, whisk in the egg yolks to keep them from curdling. To get that smooth texture, don’t forget to strain the custard before using it.
Chilling the dough overnight is a crucial step that shouldn’t be skipped. Not only does it make the pastry texture flakier and more tender by solidifying the fats, but it also enhances the flavour, giving the tarts a richer taste. Plus, chilled dough is much easier to work with – it’s less sticky and shapes better. It also helps reduce shrinkage during baking, so your tart shells keep their shape. After a night in the fridge, everything blends together beautifully, giving you tarts that taste and look amazing. If you’re short on time, though, chilling for 30 minutes to an hour works too!
The aroma of fresh tarts wafting through your kitchen is absolutely the best thing. There’s a unique satisfaction in baking these treats from scratch, and I wholeheartedly encourage you to try it out. The joy of homemade tarts is unmatched, and I guarantee you’ll find the process just as enjoyable as the delicious end result!
The batch I made today was totally devoured by my kids and their friends after school. 😅
I’ll never forget the first time I tasted a Portuguese tart. It wasn’t in some upscale café; it was right at Lord Stow’s Bakery, a local gem in Macau. I can still recall the exact moment I took that first bite – the buttery crust, the creamy custard – it was oh-so delicious and comforting. But you know what made it even more special? It wasn’t just how amazing they tasted—it was the experience with my family that made it so special. The laughter, the warmth of being together, and the joy we felt while enjoying those pastries made it unforgettable. For me, it’s not just about the dessert; it’s about reliving those precious moments. Every time I have a Portuguese tart, it takes me back to those wonderful memories.
Lord Stow’s Bakery
Lord Stow’s Bakery in Macau is famous for its Pastéis de Nata, those amazing Portuguese custard tarts. It all started back in 1989 when Andrew Stow, an English pharmacist who became a baker, opened the shop. He helped bring Pastéis de Nata into the spotlight in Macau with his own twist on the classic recipe. His tarts quickly became a hit with both locals and tourists, known for their incredible taste and quality. Lord Stow’s is now credited with making these Portuguese tarts a beloved treat in Macau and beyond.
Whenever my family and I visit Macau, we always make sure to swing by Lord Stow’s Bakery for those irresistible tarts. The smell of freshly baked pastries fills the air, and the creamy, golden tarts are impossible to resist. For us, it’s more than just a bakery—it’s a tradition, a spot we look forward to every time we’re in Macau. It’s the perfect sweet addition to our trips!
Portuguese tarts aren’t your average pastries; they offer a taste of unique flavours and cultural richness. I genuinely recommend giving them a try, whether you bake them at home or grab some from your local bakery. They add a touch of sweetness and cultural depth to your day, so why not indulge and savour a sweet moment? These tarts are bound to bring a smile to your face!
Ingredients:
For the Sugar Syrup:
- 2/3 cup water
- 1 & 1/4 cup granulated sugar
- 1 cinnamon stick
For the Custard Filling:
- 2/3 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 2-3 tsp lemon zest
Stovetop Instructions:
- Prepare the Pastry:
- Roll out your puff pastry (whether made from scratch or store bought) on a lightly floured surface until it’s about 1/8 inch thick.
- Cut the pastry into equal-sized squares (about 3×3 inches) and press each square into the cups of a muffin tin, shaping the pastry to form tart shells. Place the tin in the refrigerator while you prepare the filling.
- Prepare the Sugar Syrup:
- In a small saucepan, combine water, sugar and cinnamon stick. Heat over medium heat, stirring until the sugar is completely dissolved. Simmer for a few minutes until it thickens slightly into a syrup. Remove from heat.
- Make the Custard Filling:
- In a saucepan, combine the heavy cream, milk and lemon zest. Heat over medium heat until hot but not boiling. Remove from heat, cover, and let it steep for about 15-20 minutes to infuse flavours. Then, remove the cinnamon stick and lemon zest.
- In a separate bowl, whisk together sugar, flour, egg yolks, and vanilla extract until smooth.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly to avoid curdling.
- Pour the custard mixture back into the saucepan and cook over low heat, stirring continuously until the mixture thickens (it should coat the back of a spoon). Remove from heat and strain through a sieve. Let it cool slightly.
- Assemble and Bake:
- Preheat your oven to 500°F (260°C)
- Fill each pastry shell with the slightly cooled custard filling, filling them about 3/4 full.
- Drizzle a small amount of the sugar syrup over the top of each tart.
- Bake:
- Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and the custard has a lovely caramelized top.
- Remove from the oven and let the tarts cool for a few minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy:
- Dust the cooled tarts with powdered sugar and cinnamon before serving, if desired.
- Enjoy your homemade Portuguese Custard Tarts with a cup of tea or coffee!
Thermomix Instructions:
Prepare the Pastry:
- Roll out Pastry: Place your puff pastry on a lightly floured surface. Use a rolling pin to roll it out until it’s about 1/8 inch thick.
- Cut and Shape: Cut the pastry into equal-sized squares (about 3×3 inches). Press each square into the cups of a muffin tin, shaping the pastry into tart shells. Place the tin in the refrigerator while you prepare the filling.
Prepare the Sugar Syrup:
- Combine Ingredients: In the Thermomix bowl, combine water, sugar, and a cinnamon stick. Heat at 100°C for 3 minutes on speed 2, or until the sugar is completely dissolved. Then, simmer for a few more minutes until it thickens slightly into a syrup. Remove from heat.