Pastéis de Nata are flaky, buttery puff pastry tarts filled with creamy, vanilla-scented egg custard. Baked until blistered and caramelized on top, they’re a national treasure in Portugal — crisp on the outside, silky inside, and irresistibly addictive.
In a saucepan, whisk together sugar, flour, and a little milk to form a paste.
Gradually whisk in the remaining milk and cream.
Add lemon peel and cinnamon stick.
Cook over medium heat, whisking constantly, until thickened (about 5–7 minutes). Remove from heat.
Discard peel and cinnamon stick.
Let mixture cool for 2–3 minutes, then whisk in egg yolks and vanilla until smooth.
Preheat oven to 500°F (260°C) or as high as your oven goes.
Roll puff pastry into a tight log from the short edge, then cut into 12 equal pieces.
Place each piece, spiral side up, into a greased muffin tin.
Using damp fingers or the back of a spoon, press and stretch dough into thin, even cups up the sides.
Fill each pastry shell about ¾ full with custard.
Bake for 15–20 minutes, or until the tops are golden with dark blistered spots and pastry is crisp.
Cool in tin for 5 minutes, then transfer to a wire rack.
Serve warm or at room temperature
Dust with powdered sugar and ground cinnamon
Infuse milk with orange zest for citrus notes
Add a splash of dark rum or brandy to the custard
Make mini versions using mini muffin tins
Drink: Espresso, Portuguese Ginja cherry liqueur, or a glass of Port
Side: Serve with fresh berries or a dollop of whipped cream for elegance
6 servings