Buttery & Delicate Portuguese Custard Tarts (Pastéis de Nata)

In one pot, add 1 cup sugar, 1/2 cup water, and 1 cinnamon stick. In another pot, add 1 cup milk and 1/2 cup cream. Place both pots on medium-low heat to simmer.

In a bowl, combine 2 egg yolks, 1 whole egg, 2 tablespoons corn flour, and 1 teaspoon vanilla extract. Whisk until smooth and without lumps.

Check the pots; both should be simmering. Turn off the heat for the sugar pot to let the cinnamon infuse. Pour a little of the milk and cream mixture into the egg mixture to temper the eggs, whisking swiftly.

Add the rest of the milk and cream mixture to the egg mixture while whisking. Pour the custard back into the pot and return to medium-low heat, whisking continuously to prevent overcooking.

After a few minutes, the custard should thicken and hold the shape of the whisk. Turn off the heat and pour in the sugar syrup while whisking.

Strain the custard to remove lumps and the cinnamon stick, resulting in a smooth custard.

Prepare the pastry cases by cutting out circles from store-bought puff pastry using a round cutter. Fit the circles into a cupcake pan, pushing the pastry into the corners.

Fill the pastry cases with custard almost to the top.

Bake the tarts at 500 degrees Fahrenheit (250 degrees Celsius) for about 15 minutes. If they don't have a blackened top, turn on the broiler to lightly broil until a few black spots appear.

Let the tarts cool slightly before removing them from the tin.

Equipment Needed

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