Pastéis de Nata (Portuguese Custard Tarts)

Ingredients

Pastry:

• 1 sheet (9-10 oz) all-butter puff pastry, thawed

Custard:

• 1 cup granulated sugar
• 1/2 cup water
• 1/4 cup all-purpose flour
• Pinch of salt
• 1 1/4 cups whole milk
• 1 cinnamon stick
• 1 strip lemon peel
• 6 large egg yolks

Garnish:

• Powdered sugar
• Ground cinnamon

Instructions

Pastry:

1. Preheat oven to highest setting (500-550°F / 260-290°C).
2. Roll puff pastry tightly into a log. Cut into 12 discs.
3. Press each disc into a muffin tin cup, spreading dough up the sides. Chill.

Custard:

1. Boil sugar and water to 220°F (105°C).
2. Whisk flour, salt, and 1/4 cup milk into a paste.
3. Heat remaining milk with cinnamon stick and lemon peel; discard solids.
4. Whisk hot milk into flour paste.
5. Whisk hot sugar syrup into milk/flour mixture.
6. Temper egg yolks by whisking in some hot milk mixture, then whisk back into the main batch.
7. Strain custard.

Assemble & Bake:

1. Pour warm custard into chilled pastry shells (3/4 full).
2. Bake 12-17 mins until pastry is golden and custard has dark caramelized spots.
3. Cool slightly. Serve warm, dusted with cinnamon/powdered sugar if desired.

What Makes It Special

Portugal's most famous pastry. The contrast between the flaky puff pastry shell and the rich, creamy egg custard, topped with signature caramelized spots from high heat, is irresistible. A global phenomenon with origins in Belém, Lisbon.