Experience the authentic taste of Portugal by baking your own Pastéis de Nata—delicious custard tarts with a crispy, flaky crust. Follow this step-by-step guide to create this iconic Portuguese dessert at home.

Ingredients

For the Pastry:

• 1 sheet of puff pastry (homemade or store-bought)

For the Custard Filling:

• 500 ml whole milk
• 60 g all-purpose flour
• 300 g granulated sugar
• 6 egg yolks
• 1 cinnamon stick
• Peel of 1 lemon (avoid the white pith)

Instructions

1. Prepare the Pastry Shells

• Roll the Pastry: On a lightly floured surface, roll out the puff pastry to remove any creases.
• Form a Log: Starting from one end, roll the pastry tightly into a log shape.
• Slice the Dough: Cut the log into 12 equal pieces.
• Shape the Shells: Place each slice into a muffin tin cup, with the spiral side facing up. Using your thumbs, press the dough from the center outward, evenly spreading it across the bottom and up the sides to form a thin pastry shell.
• Chill: Refrigerate the prepared muffin tin while you make the custard filling.

2. Make the Custard Filling

• Mix Flour and Milk: In a medium saucepan, whisk together the flour and a small amount of milk to create a smooth paste. Gradually add the rest of the milk while whisking to prevent lumps.
• Add Flavorings: Drop in the cinnamon stick and lemon peel.
• Heat the Mixture: Place the saucepan over medium heat, stirring continuously until the mixture thickens slightly. Do not let it boil.
• Prepare Sugar Syrup: In a separate saucepan, combine the sugar and 240 ml of water. Bring it to a boil over medium heat and let it reach 100°C (use a candy thermometer if available).
• Combine Mixtures: Remove the cinnamon stick and lemon peel from the milk mixture. Slowly pour the hot sugar syrup into the milk mixture, whisking constantly.
• Cool Slightly: Allow the mixture to cool for about 10 minutes.
• Add Egg Yolks: In a separate bowl, lightly beat the egg yolks. Gradually whisk the warm mixture into the yolks, stirring continuously to prevent the eggs from curdling.

3. Assemble and Bake

• Preheat Oven: Heat your oven to its maximum temperature, ideally around 250°C (480°F).
• Fill the Shells: Pour the custard filling into the chilled pastry shells, filling each about three-quarters full.
• Bake: Place the muffin tin in the oven and bake for 15–20 minutes, or until the custard tops are browned and the pastry is crisp.
• Cool Down: Remove the tarts from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack.

4. Serve

• Garnish: Dust the Pastéis de Nata with powdered sugar and a pinch of ground cinnamon if desired.
• Enjoy Fresh: These tarts are best enjoyed warm on the day they are baked.

Tips for Success

• Puff Pastry Choice: For the flakiest crust, use all-butter puff pastry.
• Avoid Overheating: When combining the egg yolks with the warm mixture, ensure it’s not too hot to prevent scrambling the eggs.
• Watch Closely: Keep an eye on the tarts while they bake, as ovens can vary and the high temperature can cause them to brown quickly.

Enjoy your homemade Pastéis de Nata—a delightful treat that brings a taste of Portugal right to your kitchen!