Pastel de belem are crispy pastry cups filled with creamy custard. These little tarts have flaky layers on the outside and smooth vanilla custard inside. The key is getting that perfect balance between crispy pastry and silky filling.
Why these tarts are special
The pastry is made with lots of butter layers that puff up when baked. The custard filling is rich but not too sweet. When done right, you get that contrast between textures that makes these tarts so good.
They're best eaten warm right from the oven.
What you need for the pastry
Puff pastry - Store-bought works fine. You need one sheet for about 12 tarts.
Butter - Use real butter, not margarine. You'll need it soft for spreading.
Flour - Just a little for rolling out the dough.
Ingredients for the custard filling
Egg yolks - Six yolks give you the rich yellow color and creamy texture.
Sugar - About half a cup for the right sweetness level.
Milk - Whole milk works best. You need about two cups.
Flour - Two tablespoons to thicken the custard.
Vanilla extract - One teaspoon for flavor. Real vanilla tastes better.
Cinnamon - Just a pinch for the traditional taste.
Making the pastry cups
Roll out your puff pastry on a floured surface. Roll it thin but don't tear it.
Spread soft butter all over the pastry sheet. Roll it up tight like a log.
Cut the log into 12 equal pieces. Each piece will make one tart.
Press each piece into a muffin tin cup. Push it down so it covers the bottom and sides.
The pastry should come up the sides but not over the rim.
Making the custard filling
Heat the milk in a saucepan until it's almost boiling. Don't let it boil over.
Mix the egg yolks and sugar in a bowl until smooth. Add the flour and mix well.
Pour a little hot milk into the egg mixture while stirring. This keeps the eggs from cooking.
Pour everything back into the saucepan. Cook on low heat while stirring constantly.
The custard is ready when it coats the back of a spoon. Add vanilla and cinnamon.
Putting it all together
Heat your oven to 400 degrees. Make sure it's fully heated before you start baking.
Fill each pastry cup with custard. Don't overfill - about three-quarters full is right.
Bake for 15-20 minutes until the tops are golden brown with dark spots.
The pastry should be puffed up and crispy. The custard will have a slightly caramelized top.
Getting the best results
Don't open the oven door while baking. The pastry needs steady heat to puff up properly.
The custard might look a little wobbly when done. It will set as it cools.
Let them cool in the pan for five minutes before removing. They're fragile when hot.
Serve them warm if possible. The contrast between warm custard and crispy pastry is perfect.
Common problems and fixes
Soggy pastry bottoms? Your oven might not be hot enough. Make sure it's fully preheated.
Custard too runny? Cook it longer on the stove until it's thicker before filling the tarts.
Pastry not puffing? Make sure your puff pastry is cold when you start working with it.
Custard curdling? The heat was too high or you added the hot milk too fast.
Simple variations
Add lemon zest to the custard for a citrus twist. Just a little grated lemon peel works.
Try orange zest instead of vanilla for a different flavor.
A tiny bit of nutmeg instead of cinnamon gives them a different taste.
Some people add a tablespoon of cream to make the custard even richer.
Storage tips
These tarts are best eaten fresh. They don't keep well overnight.
If you have leftovers, store them in the fridge. Reheat gently in a low oven.
You can make the custard ahead of time. Just reheat it gently before filling the tarts.
The pastry cases can be made a few hours ahead and kept covered.
Serving suggestions
Dust them with powdered sugar right before serving. It looks nice and adds a little sweetness.
A cup of coffee or tea goes perfectly with these tarts.
They're rich, so one or two per person is usually enough.
Serve them on small plates with small forks. They can be a bit messy to eat by hand.
Making pastel de belem takes some practice but the results are worth it. Start with good ingredients and take your time with each step.