Pastel de Nata Custard Tarts (Print-Friendly Version)
Enjoy crisp pastry and creamy custard in these classic Portuguese custard tarts, lightly dusted with cinnamon.
# Ingredients You’ll Need:
→ Pastry
01 -
1 sheet frozen puff pastry, thawed
02 -
All-purpose flour, for dusting
→ Custard Filling
03 -
3/4 cup granulated sugar
04 -
1/3 cup all-purpose flour
05 -
1 1/4 cups whole milk
06 -
1 cinnamon stick
07 -
Peel from 1 lemon, removed with a vegetable peeler
08 -
6 large egg yolks
→ Serving (Optional)
09 -
Ground cinnamon, for dusting
10 -
Powdered sugar, for dusting
# How to Make It:
01 -
On a lightly floured surface, roll the thawed puff pastry sheet into a thin rectangle. Starting from a short edge, roll the pastry tightly into a log. Slice the log evenly into 12 pieces.
02 -
Place each dough piece cut-side down into the well of a standard muffin tin. Gently press and stretch the pastry with your thumbs to evenly line the bottom and sides of each cup.
03 -
In a medium saucepan, combine the granulated sugar, all-purpose flour, and a small splash of milk. Whisk until a smooth paste forms. Add the remaining milk, cinnamon stick, and lemon peel. Place over medium heat, whisking constantly until the mixture just begins to simmer and thickens.
04 -
Remove saucepan from heat and allow the mixture to steep for 10 minutes. Meanwhile, in a separate bowl, whisk the egg yolks until smooth.
05 -
Discard the cinnamon stick and lemon peel. Gradually whisk the warm milk mixture into the egg yolks. Pour mixture through a fine-mesh sieve to ensure a smooth custard. Allow to cool slightly.
06 -
Set oven rack in lower middle position and preheat oven to 500°F, or as high as safely permitted.
07 -
Pour the custard into each pastry shell, filling approximately three-quarters full. Bake for 12 to 15 minutes, or until the custard puffs and the tops develop brown blisters and slight charring.
08 -
Allow pastries to cool in their tin for 5 minutes, then transfer to a wire rack to cool further. Optionally, dust with ground cinnamon and powdered sugar before serving.
# Extra Tips:
01 -
For an authentic appearance, do not worry about some dark spots on the custard tops; slight charring is characteristic.