Portuguese Pastel de Nata
Flaky Portuguese custard tarts with silky lemon-scented filling, blistered tops, and a light dusting of cinnamon.
Equipment
- 12-cup muffin tin
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Rolling Pin
Ingredients
Custard
- 2 cups whole milk
- 1 cup granulated sugar
- 6 egg yolks
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1 lemon peel strip wide strip
- 1 cinnamon stick
Pastry and Finish
- 1 1/2 lb puff pastry thawed
- 1/4 tsp kosher salt
- 1/4 tsp ground cinnamon for serving
Instructions
Make the Custard:
- Warm the milk with the lemon peel and cinnamon stick until steaming. Remove from the heat.
- Whisk the sugar, flour, salt, and egg yolks in a bowl. Gradually whisk in the hot milk.
- Return the mixture to the saucepan and cook over medium heat, whisking, until lightly thickened. Stir in vanilla, strain, and cool.
Shape and Bake:
- Heat the oven to 500 F and place a sheet pan inside to preheat. Roll the puff pastry into a log and cut it into 12 pieces.
- Press each piece into a muffin cup, stretching the dough up the sides. Chill for 10 minutes.
- Fill the shells three-quarters full with custard. Bake on the hot sheet pan for 15 to 20 minutes until the pastry is crisp and the tops are blistered.
- Cool briefly and serve with cinnamon.
Notes
- A very hot oven creates the classic caramelized custard spots.
- Do not overfill the pastry shells because the custard puffs as it bakes.
- Pastel de nata are best warm on the day they are made.
Nutrition
Calories: 260kcalCarbohydrates: 31gProtein: 5gFat: 13gSaturated Fat: 6gCholesterol: 125mgSodium: 170mgFiber: 1gSugar: 17g