Pastel de Nata (Portuguese Custard Tart)

6 steps. Take it one step at a time.

1. 01

   Combine the sugar, water, cinnamon stick, and lemon peel

   In a small saucepan, combine the sugar, water, cinnamon stick, and lemon peel. Bring to a boil and cook until the syrup reaches 100°C (212°F). Do not stir. Once it reaches the temperature, remove from heat and let it sit.

   5 min
2. 02

   Whisk the milk, flour, and a pinch of salt together

   In another bowl, whisk the milk, flour, and a pinch of salt together until smooth. Transfer to a saucepan and cook over medium heat, whisking constantly until the mixture thickens and reaches a custard-like consistency.

   5 min
3. 03

   Slowly pour the sugar syrup

   Slowly pour the sugar syrup into the milk mixture while whisking constantly. Remove the cinnamon stick and lemon peel. Let the mixture cool for about 10-15 minutes.

   15 min
4. 04

   Whisk in the egg yolks

   Whisk in the egg yolks until the custard is uniform and yellow. Strain the mixture through a fine-mesh sieve into a jug for easy pouring.

5. 05

   Preheat your oven

   Preheat your oven to 250°C (482°F). Roll the puff pastry sheet tightly into a log. Cut the log into 12 equal pieces (about 2cm thick). Place each piece into a greased muffin tin or tart mold, and use your thumbs to press the dough against the bottom and sides until it reaches the rim.

6. 06

   Fill each pastry shell 3/4 full

   Fill each pastry shell 3/4 full with the custard. Bake for 10-12 minutes or until the pastry is golden brown and the custard has developed dark brown charred spots on top. Cool slightly before removing from the tin.

   12 min