Pastéis de Nata (Belém Custard Tarts)

Name: Pastéis de Nata (Belém Custard Tarts)
Cuisine: Portugal
Ingredients: 500 g All-butter puff pastry; 500 ml Whole milk; 200 g Granulated sugar; 8 large Egg yolks; 40 g Cornflour; 1 Cinnamon stick; 1 Lemon peel (strip); for dusting Ground cinnamon

A recipe from Portugal.

🇵🇹 PortugaldesserttraditionalbakedlisboniconicvegetarianpartyFood

Nutrition (per serving)

285Calories

5 gProtein

32 gCarbs

15 gFat

18 gSugar

120 mgSalt

Ingredients

500 g All-butter puff pastry
500 ml Whole milk
200 g Granulated sugar
8 large Egg yolks
40 g Cornflour
1 Cinnamon stick
1 Lemon peel (strip)
for dusting Ground cinnamon

Method

Roll puff pastry into tight log, wrap and chill 30 min. Preheat oven to 290°C (or max) with baking stone if possible. Grease 12-cup muffin tin heavily.
Heat milk with cinnamon stick and lemon peel to just below boil. Whisk sugar, cornflour and yolks until smooth. Temper hot milk gradually into yolk mix while whisking. Return to pan, cook on medium, stirring constantly, until very thick custard (pastry cream consistency). Remove aromatics, cool slightly.
Roll pastry log to 3–4 mm thick, cut 12 circles larger than muffin cups. Press into tins, pushing up sides to form high rims. Fill each ¾ full with custard.
Bake 12–18 min until custard puffs and tops blister with dark caramel spots (essential for authenticity). Cool in tin 5 min, transfer to rack. Dust with cinnamon. Serve warm or room temperature.