Pastel de Nata Portuguese Custard (Print-Friendly Recipe)
A flaky puff pastry cup filled with silky custard, inspired by classic Portuguese flavors and sweet tradition.
# Ingredients List:
→ 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, yellow part only
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 work surface, roll out the thawed puff pastry into a thin rectangle. Roll up pastry tightly from the short end, forming a log. Slice the log evenly into 12 pieces.
02 -
Place each pastry segment, cut-side down, into a standard muffin tin cup. Using thumbs, press and stretch the dough evenly across the bottom and up the sides to form a pastry shell.
03 -
In a saucepan, whisk together granulated sugar, all-purpose flour, and a few tablespoons of milk to make a smooth paste. Gradually add the remaining milk while whisking, then add the cinnamon stick and lemon peel.
04 -
Place saucepan over medium heat and whisk constantly until mixture reaches a gentle simmer and thickens slightly. Remove from the heat and allow the custard base to steep for 10 minutes.
05 -
In a separate bowl, whisk egg yolks. Remove the lemon peel and cinnamon stick from the milk mixture. Slowly pour the warm custard base into the egg yolks, whisking continuously.
06 -
Pour the custard mixture through a fine mesh sieve into a clean bowl to ensure smoothness. Allow the filling to cool slightly.
07 -
Set oven to 500°F or the maximum safe temperature for your oven.
08 -
Pour the custard into the prepared pastry shells, filling each about three-quarters full. Bake for 12 to 15 minutes until the custard is puffed, blistered, and lightly charred in spots.
09 -
Let tarts cool in the tins for 5 minutes, then transfer to a wire rack. Dust with powdered sugar and ground cinnamon if desired.
# Extra Information:
01 -
A slight charring on top of the custard is typical and enhances authenticity.