The Easiest Pastel de Nata | Custard Tarts (FAST RECIPE)

Roll out the Puff Pastry into a thin square. Spread evenly with melted butter. Roll it into a tight cylinder. Refrigerate 30 minutes.

In a saucepan, bring milk and the vanilla extract to a boil.

Meanwhile, in a bowl whisk the sugar, the eggs, and the cornstarch.

Add a little bit of hot milk to the egg mixture, whisking constantly.

Transfer everything to the saucepan and bring to a boil while constantly whisking. Cook until the mixture is thick. Transfer to another bowl and cover.

Turn on the oven for 260 C (500 F) or as hot as your oven can reach. MODE: Upper and Lower heat.

Cut the dough into 12 pieces. Put each slice in the cups of a muffin mold. Use your fingers, starting from the middle, to spread the dough into the mold.

Pour your hot egg mixture into each cup (leave 1cm from the top because the pastry shrinks).

Bake until the shells are golden brown and crisp, the custards are set, and the tops are blackened in spots, 15 to 20 minutes. Let cool in the pans on wire racks for 5 minutes. Then, remove the molds, transfer the tarts to the wire racks and sprinkle with cinnamon. Serve warm.

Let the tarts cool completely.

Equipment Needed

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