Description
Learn how to make authentic Pastel de Nata, creamy Portuguese custard tarts with flaky crusts.
Ingredients
Scale
- 1 roll of puff pastry
- 1 cup granulated sugar
- 1/2 cup water
- 1 cinnamon stick
- 1/2 lemon peel
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 4 egg yolks
- Powdered sugar, for dusting
- Ground cinnamon, for dusting
Instructions
- Preheat oven to 500°F (260°C).
- Roll out puff pastry and form into a log. Cut into 12 equal pieces.
- Press each piece into tart molds.
- Combine sugar, water, cinnamon stick, and lemon peel in a saucepan. Bring to a boil and simmer for 5 minutes. Remove from heat and discard cinnamon stick and lemon peel.
- In a separate saucepan, whisk together milk, heavy cream, and flour. Cook over medium heat, stirring constantly, until thickened.
- Gradually whisk in sugar syrup.
- Whisk in egg yolks.
- Pour custard into tart shells.
- Bake for 12-15 minutes, or until custard is browned and bubbly.
- Let cool slightly before dusting with powdered sugar and cinnamon.
Notes
- For extra flaky crust, chill the puff pastry before using.
- Watch the tarts closely while baking to prevent burning.
- Serve warm for the best taste.
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg