In the Kitchen: Portuguese Custard Tarts

The Rhode Show
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In the kitchen today, we have Chef Maggie Soares from Taunton Avenue Bakery, making Pasteis De Nata, also known as Portuguese Custard Tarts.


(Recipe is for very large batch, can be broken down) 

For the crust

  • Puff Dough 

For the Cream

  • 2 lbs corn starch 
  • 2 1/2 cake flour 
  • 25 lbs of sugar 
  • 4 gallons of milk 
  • 36 egg yolks 
  • 24 whole eggs 
  • 2 Gallons Water 


  1. Heat the milk 
  2. Once it comes to a boil, move the milk to a bowl
  3. Add eggs, sugar, corn starch and cake flour to the milk
  4. Mix everything well until becomes a thick cream
  5. In a small special pan, place the puff dough
  6. Once you open them all, add the cream and put in oven at  500 degrees fahrenheit for about 35-40 minutes 

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