How to make Pastel de Nata (Portuguese Cinnamon Custard Tart)

Start by making a simple syrup that’s been infused with lemon peel and cinnamon. Place the sugar, water, lemon peel, and cinnamon stick into a small saucepan and bring to a boil. Reduce the heat to medium and cook without stirring till it reaches a temperature of 220 degrees. Remove from the heat, discard the cinnamon stick, and set aside.

In a separate saucepan, make the custard base by cooking flour, milk, and salt till thickened, whisking constantly for about 5 minutes. Remove from the heat.

Whisk in 6 egg yolks and the cooled syrup into the milk mixture until well combined. Strain out the lemon peel and cinnamon, then stir in vanilla extract and set aside.

To make the shells, roll out a sheet of puff pastry into a large rectangle, then roll that rectangle up into a log. Chill to firm up for 2 hours, then slice it into 12 equal pieces.

Place the slices, cut sides up, into a greased muffin tin and press it into the sides and bottoms of each well.

Fill with the custard and bake in a preheated oven at 550 degrees for 10 – 15 minutes until the tops are blistered and caramelized.

Equipment Needed

Allergens