Cook and Scale
Portuguese Custard Tarts
12 servings · 45 min total
Pasteis de nata: crisp, shattering puff pastry cups filled with a silky lemon-and-cinnamon custard scorched to caramel spots on top. Lisbon in a bite.
Ingredients
- 2 puff pastry sheet
- 4 dl milk
- 150 g white sugar
- 40 g cornstarch
- 6 egg yolk
- 1 tbsp lemon zest
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Heat the milk — Whisk the cornstarch into a little of the cold milk. Heat the rest of the milk with the sugar, lemon zest, and cinnamon until steaming.
- 2.
Cook the custard — Whisk the hot milk into the cornstarch and yolks, return to the pan, and cook, stirring, until thick and glossy. Stir in the vanilla and cool slightly.
- 3.
Line the pastry cups — Heat the oven to 250C. Roll each pastry sheet into a log, slice into rounds, and press each into a muffin tin cup to line it.
- 4.
Bake until caramelized — Fill each pastry case with the custard and bake for about 18 minutes until the tops are scorched with dark caramel spots. Cool briefly and serve warm.