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These rich custard tarts are the easiest things to make and they look and taste like you’ve gotten them fresh from your local bakery or farmer’s market. Enjoy as a dessert, tea time treat or after dinner with good strong coffee.

Pasties de nata

Makes 8

400 g rolled puff pastry

Granulated sugar


4 egg yolks

¾ C (80 ml) castor sugar

15 T (15 ml) cake flour mixed with a little milk

1 tub (250 ml) cream

Icing sugar for dusting

Preheat the oven to 180°C.

Cut the rolled pastry into 8 and push the cut pastry into a greased muffin tin. Sprinkle the bases with some granulated sugar and cinnamon.

Whisk the egg yolks until thick and creamy.

Add the flour paste, whisk in the cream and sugar and continue whisking until sugar has dissolved.

Fill the pastry cases with the custard.

Bake for 20 – 25 minutes or until set and golden.

Sprinkle icing sugar.

Serve hot or at room temperature.

About The Author

Food consultant, recipe developer and stylist.

3 Responses

  1. Zabwan

    How divine!! I adore a custard tart, man, I wish I had one of these (make that 3) right now, Carey 🙂


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