Best 6 Portuguese Coconut Custard Tarts Pastéis De Coco Recipes

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**Discover the Sweet Delight of Portuguese Coconut Custard Tarts (Pastéis de Coco): A Culinary Symphony of Textures and Flavors**

Embark on a culinary journey to Portugal with the enticing Pastéis de Coco, a delightful pastry that tantalizes taste buds with its symphony of textures and flavors. These iconic custard tarts boast a crispy and flaky puff pastry crust that crumbles at the first bite, enveloping a velvety smooth and luscious coconut custard filling that bursts with tropical sweetness. Experience the perfect balance of crispy and creamy, delicate and rich, in every bite of these delectable treats. Our comprehensive recipe guide will take you step-by-step through the process of creating these Portuguese gems, ensuring that you can replicate the magic of Pastéis de Coco in your own kitchen. Indulge in a taste of Portugal's culinary heritage with this collection of authentic recipes, each offering a unique twist on the classic custard tart. From the traditional recipe that stays true to its roots to creative variations that incorporate modern flavors and ingredients, this assortment of recipes caters to every palate and skill level.

Here are our top 6 tried and tested recipes!

PORTUGUESE COCONUT CAKES (BOLOS DE COCO)



Portuguese Coconut Cakes (Bolos de Coco) image

My grams makes these sweet little treats all the time. Easy and quick.

Provided by drodrigues101

Categories     World Cuisine Recipes     European     Portuguese

Time 25m

Yield 3

Number Of Ingredients 4

1 ¾ cups shredded coconut
¾ cup white sugar
3 eggs
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
  • Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
  • Bake in the preheated oven until firm and golden, 15 to 20 minutes.

Nutrition Facts : Calories 624 calories, Carbohydrate 63.5 g, Cholesterol 186 mg, Fat 40 g, Fiber 9.1 g, Protein 10.1 g, SaturatedFat 32.6 g, Sodium 90.2 mg, Sugar 54.4 g

JAMIE OLIVER'S PORTUGUESE CUSTARD TARTS



Jamie Oliver's Portuguese Custard Tarts image

This super-simple custard tart recipe looks great, tastes amazing and is so quick to make - obrigado!

Provided by Smoke Signals

Categories     Dessert

Time 40m

Yield 1 Dozen, 6-12 serving(s)

Number Of Ingredients 9

2 sheets frozen puff pastry (thawed)
1 tablespoon cinnamon (enough to cover both pastry sheets)
2 eggs
2 tablespoons sugar
2 teaspoons vanilla
1 cup creme fraiche
2 tablespoons orange zest (zest from 1 orange)
8 tablespoons sugar
1/2 cup orange juice (juice from 2 oranges)

Steps:

  • Begin by preparing pastry shells.
  • Lay puff pastries out flat, sprinkle with cinnamon and lightly rub it in to spread out and coat surface evenly.
  • Roll up both pastry sheets and cut each into 6 even pieces.
  • Stand up each piece on it's end and flatten down with fingers into disc shape, place disc's in standard muffin pan.
  • Using fingers, spread each piece into a cup shape using the pan as a mold.
  • Bake for 8-10 minutes at 400°F in oven on top shelf.
  • While they're baking prepare custard mix.
  • In a medium sized bowl mix together eggs, sugar, vanilla, creme fraiche and zest from 1 orange.
  • Shells should still be a little soft and slightly puffed out when they come out of the oven - using a spoon, push back the pastry into the mold and into its cup shape so it can hold the custard.
  • Fill each shell almost to the top with custard mix.
  • Put custard-filled pastry shells back into 400°F oven on top shelf and bake for 8-10 minutes.
  • While tarts continue baking prepare caramel topping.
  • Heat up a medium sized saucepan on the stove over medium-high heat.
  • Add sugar and juice from 2 oranges.
  • Use care and caution when making caramel - it is like molten lava. Only use metal utensils while working with caramel as it will ruin wooden spoons and plastic could melt.
  • Continuously watching pot and stir occasionally to prevent burning, sugar will melt and bubble as it cooks.
  • Caramel is ready once it turns a nice amber color and should be done around the same time the tarts are finished baking.
  • Move tarts onto wire rack to cool. Using a spoon, drizzle caramel over top of each tart.

Nutrition Facts : Calories 711.6, Fat 47.5, SaturatedFat 17.6, Cholesterol 116.3, Sodium 243.4, Carbohydrate 63, Fiber 2.2, Sugar 23.6, Protein 9.1

PORTUGUESE COCONUT CUSTARD TARTS - PASTéIS DE COCO



Portuguese Coconut Custard Tarts - Pastéis De Coco image

This rich little dessert is a cross between a custard and a macaroon. Adapted from David Leite, leitesculinaria.com

Provided by momaphet

Categories     Tarts

Time 40m

Yield 10 tarts

Number Of Ingredients 8

2 tablespoons cornstarch
1 cup milk, whole or 1 cup low fat
1 cup sweetened flaked coconut
3 large eggs
1 cup granulated sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon lemon extract
1/2 teaspoon almond extract (optional) or 1/2 teaspoon vanilla extract (optional)

Steps:

  • Preheat the oven to 375°F (190°C). Adjust the rack to middle position. Line a 12-cup muffin tin with 10 paper cupcake liners.
  • Dissolve the cornstarch in 1/4 cup of the milk. Set aside.
  • In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand.
  • In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon and other extract, stirring well after each addition.
  • Ladle the custard into the paper cups, filling to 1/4 inch from the top. (NOTE: Make sure to stir frequently to keep the coconut well distributed.)
  • Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.

PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)



Portuguese Custard Tarts (Pasteis de Nata) image

This slightly streamlined recipe for the world-famous pasteis de nata, or Portuguese custard tarts, uses just few basic ingredients but requires numerous steps and a certain amount of finesse. The results are so worth it, though, you'll want to make a double batch. The extra moisture inside the sticky dough, activated by a very hot oven, creates the signature flaky, buttery, crispy crust, which encases a custard subtly scented with lemon, cinnamon, and vanilla.

Provided by Chef John

Categories     World Cuisine Recipes     European     Portuguese

Time 4h

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
¼ teaspoon kosher salt
⅓ cup cold water
1 stick high-quality unsalted butter, fully softened, divided
¾ cup white sugar
¼ cup water
1 tablespoon water
1 cinnamon stick
1 lemon, zested in large strips
⅓ cup all-purpose flour
¼ teaspoon kosher salt
1 ½ cups milk
6 large egg yolks
1 teaspoon vanilla extract

Steps:

  • Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
  • Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
  • Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
  • Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
  • Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
  • Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
  • Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
  • Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
  • Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
  • Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
  • Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
  • Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
  • Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 25.2 g, Cholesterol 125.2 mg, Fat 10.6 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 98.3 mg, Sugar 14.1 g

PASTéIS DE NATA (PORTUGUESE CUSTARD TARTS)



Pastéis de nata (Portuguese custard tarts) image

A classic Portuguese custard tart with buttery pastry and a hint of cinnamon and lemon in the filling. Who could resist these delicious tiny treats?

Provided by Nuno Mendes

Categories     Dessert, Treat

Time 1h25m

Yield makes 8

Number Of Ingredients 12

175g unsalted butter , plus extra, melted, for greasing
250g plain flour
225g caster sugar
1 cinnamon stick
peel of ½ an unwaxed lemon
250ml milk
1 cinnamon stick
peel of ½ an unwaxed lemon
20g unsalted butter
1 tsp cornflour
2 tbsp plain flour
2 organic egg yolks

Steps:

  • Using a pastry brush, grease eight individual pastry tins generously with the melted butter, then chill in the fridge. Put the butter between two sheets of baking parchment, then bash and roll into a large rectangle roughly the thickness of a £1 coin. In a large bowl, mix the flour with 150ml water and a pinch of salt using a wooden spoon. Tip the dough onto a clean surface and knead for 5 mins until smooth.
  • Shape the dough into a rough rectangle, cover with cling film and rest in the fridge for 20 mins. If your butter is getting too soft, put it in the fridge to chill too. Roll the dough out into a large, thin rectangle at least twice the size of the butter. Put the butter in the middle of the dough, fold all the edges up over it to encase it, then fold the dough over itself in half.
  • Roll out the dough to roughly half its original size, then fold in half, then half again to make a rectangle a quarter the size of the original. Repeat this process once more, flouring your work surface if you need to. Don't worry about being too precise here, or if the butter starts breaking through some of the layers. Cover and put the pastry in the fridge to rest for 20 mins.
  • On a floured surface roll the chilled dough into a thin A3-sized rectangle, then roll it up lengthways into a tight sausage shape. Divide the pastry into three, the middle section will make your perfect looking tarts, then wrap and freeze the rest for another time. (It would also make delicious palmier biscuits if you roll it out and sprinkle with sugar.)
  • Slice the pastry into 8 discs. Work the discs into the tins with your fingers, pressing and stretching them to fill the tins. If the layers start to come apart, press them back together. Chill while you make the custard.
  • In a pan, warm 150ml milk with the cinnamon stick, lemon peel and half the butter until just simmering and the butter has melted. In a large bowl, sieve the cornflour and flour into the remaining milk and whisk to form a thin paste. Pour the warm milk mixture over the flour paste and leave to infuse for a few mins. Sieve the custard back into the pan, heat gently and keep stirring for 3-4 mins until it reaches the consistency of double cream. Take off the heat and blend in the remaining butter.
  • Put the syrup ingredients in a frying pan and stir over a medium heat for 5 mins until you have a light, fragrant caramel. Take the pan off the heat and carefully pour in 100ml water. Return the pan to a low heat until the sugar has melted again into a syrup. Strain into a bowl.
  • Slowly add half the syrup to the custard and whisk until completely blended. You can store the custard in the fridge from this point, but don't add the eggs until just before you are ready to cook the tarts. Heat your oven to 260C/240C fan/gas 8 or as high as your oven will go. Put a baking tray on the top shelf of the oven to heat up. Whisk the egg yolks in a small bowl, then incorporate into the custard. Pour the mixture into the pastry bases.
  • Put the filled tin on the hot baking tray. Put the tray in the middle of the oven and bake for 5- 8 mins, or until the custard starts to puff up. Once the custard has puffed up, turn the oven onto its grill setting and transfer the tarts to the top shelf. Grill for 1-2 mins or until caramelised - the darker the better. Remove from the oven and brush with a little of the remaining syrup. Let the tarts cool slightly in the moulds before turning out onto a cooling rack.

Nutrition Facts : Calories 460 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

PASTéIS DE NATA



Pastéis de Nata image

Pastéis de nata (or Portuguese egg custard tarts) have a melt-in-the-mouth, fragile, flaky crust and a not-too-sweet custard that is caramelized in spots.

Provided by Leandro Carreira

Yield Makes 35 tarts

Number Of Ingredients 11

4¾ cups (600 g or 1 lb. 5 oz.) all-purpose flour
4 sticks plus 1 Tbsp. (480 g or 1 lb. 1 oz.) unsalted butter
Sea salt
1⅔ cups (320 g or 11 ¼ oz.) caster or superfine sugar
½ cup plus 2 tsp. (50 g or 2 oz.) cornstarch
4 egg yolks
2½ cups (600 ml or 20 fl. oz.) whole milk
1 vanilla bean, split lengthwise and seeds scraped out
Pared rind of 2 lemons
Confectioners' sugar, for dusting
Ground cinnamon, for dusting

Steps:

  • To make the puff pastry, put the flour into a mound on a work counter. Put 1 ¼ cups plus 2 teaspoons (320 ml or 11 fl. oz.) water into a jug or measuring cup and season with a pinch of salt. Make a small well in the middle of the flour and pour in the water. Start mixing the flour into the water to form a smooth dough, then cover with a dish towel and leave to rest for 30 minutes.
  • Divide the butter into three equal portions of 1 stick plus 3 tablespoons (160 g or 5 ¾ oz.). Lay a large piece of plastic wrap on a work counter. Cut the first portion of butter into thin slices and lay these on the food wrap in a 20-cm or 8-inch square. Put a second piece of plastic wrap on top of the butter and use a rolling pin to flatten the butter into a thin 20-cm or 8-inch square sheet. Repeat with the remaining two portions of butter so that you have three sheets of butter. The butter needs to be cool but pliable when added to the dough, so chill the sheets and remove each one from the fridge only 5 minutes before using it.
  • Roll the dough out on a floured work counter into a 21-cm or 8 ½-inch square. Put a sheet of butter in the center of the dough, leaving a 5-mm or ¼-inch border. Fold the dough and butter in half by folding the top half down, then fold in half again by folding from left to right. Roll out into another 21-cm or 8 ½-inch square, then transfer to a baking sheet, cover and rest in the fridge for 25 minutes. Repeat with the remaining two sheets of butter. Rest the dough each time you add the butter.
  • When you have used up all the butter, roll the dough into a rectangle 32 x 20-cm or 13 x 8-inches. Roll the dough tightly into a cylinder, starting from the long edge. Cover the dough in plastic wrap and leave to rest in the fridge for at least 1 hour or overnight.
  • If using ready-made puff pastry, roll the pastry out to a rectangle 32 x 20-cm or 13 x 8-inches. Roll the pastry tightly into a cylinder, cover and rest in the fridge for 1 hour.
  • To make the filling, put the sugar into a saucepan with 1 ⅓ cups (320 ml or 11 fl. oz.) water and heat over a low heat until the sugar has dissolved. Turn up the heat to medium and boil for 8-10 minutes until it reaches 241ºF on a thermometer.
  • Meanwhile, put the cornstarch, egg yolks, milk, vanilla bean and seeds, and lemon rind into a large bowl and whisk until smooth. Once the sugar has reached temperature, remove the pan from the heat and whisk the syrup into the milk mixture. Mix well, then pour the mixture back into the pan and put over a low heat and cook for 4-5 minutes, or until it thickens. Remove and discard the lemon rind and vanilla pod, then strain through a fine-mesh strainer into a clean bowl and leave to cool. Cover and chill until needed.
  • Using a sharp knife, cut slices from the dough cylinder, about 5-mm or ¼-inch thick, making a downwards cut and not slicing. Each portion should be about 25 g or 1 oz., but this will depend on the size of your pans or pan.
  • Have a bowl of cold water nearby. Arrange all the cake pans on several baking sheets and keep them in the fridge. One at a time, place a circle of pastry in the bottom of each pan, making sure the layers of butter are seen when viewed from above. This ensures the pastry will rise outwards and upwards as it bakes. Wet your thumb in the cold water and press the dough towards the outer edge of the pan, filling up to the rim. Repeat with all the pans, then put them back in the fridge to rest for 30 minutes. Preheat the oven to 475 F°.
  • Fill the lined pans with the filling, almost to the top. Bake in the oven for 13-15 minutes, or until the filling is almost set with browned spots on the top and the dough is crisp and golden. Remove from the oven and dust with confectioners' sugar and ground cinnamon. Serve warm or cold. These tarts are best eaten on the day they are made.

Tips:

  • For a richer flavor, use full-fat coconut milk.
  • If you don't have a tart pan, you can use a regular muffin tin.
  • To prevent the tarts from sticking to the pan, grease the pan with butter or cooking spray.
  • Bake the tarts until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Let the tarts cool completely before serving.
  • For a more decorative presentation, you can dust the tarts with powdered sugar or cocoa powder.

Conclusion:

Portuguese coconut custard tarts are a delicious and easy-to-make treat that are perfect for any occasion. With their creamy, coconut filling and flaky pastry crust, these tarts are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert to make, give these tarts a try!

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