Portuguese Pastel de Nata — the Famous Custard Tarts

Pastel de nata, the legendary Portuguese tarts with custard cream, originated in Lisbon, in the Jerónimos Monastery, in the early 19th century. When the monks began selling their dessert recipe, the famous factory near the monastery was born, which still produces the original version today. This is the authentic recipe you can also prepare at home.

Ingredients

• 1 sheet puff pastry (~400 g)
• 500 ml milk
• 1 cinnamon stick
• Zest of 1 lemon — yellow part only
• 60 g cornstarch
• 200 g sugar
• 200 ml water
• 6 egg yolks
• Ground cinnamon and powdered sugar for serving — optional

Preparation

1. Preheat the oven to maximum temperature (~250°C).
2. Roll the puff pastry into a log, cut into 12 discs and place in muffin tins, pressing the pastry with your fingers along the sides.
3. Boil the milk with the cinnamon and lemon zest, remove from heat and discard the aromatics.
4. Dissolve the cornstarch in a little cold milk, add to the warm milk and cook, stirring, until thickened.
5. Boil the water with the sugar for 2–3 minutes until a light syrup forms and let cool slightly.
6. Beat the yolks, slowly add the syrup while stirring, then combine with the milk cream and strain through a sieve.
7. Fill the tins with cream up to 3/4.
8. Bake 12–15 minutes until the pastry turns golden and the cream surface caramelizes slightly.
9. Serve warm with cinnamon and powdered sugar on top.

Prep time: 20 minutes; baking time: 12–15 minutes; servings: 12 tarts.