Learn how to make Pastel de Nata Portuguese Custard Tarts with Maria Da Luz Recipe in description

Preheat the oven and prepare a muffin tin with 12 cups.

Use store-bought fada (puff pastry) instead of making from scratch.

Roll out the puff pastry and cut each sheet into quarters, then cut those in half to make smaller pieces.

Grease the muffin tin generously with butter and press the pastry into the cups, ensuring it comes up the sides.

In a bowl, combine 1/4 cup of milk with 1/4 cup of flour and whisk until smooth, then set aside.

In a saucepan, heat the remaining milk until it's very hot but not boiling, just before it froths.

In another saucepan, combine 1/4 cup of water and 1/4 cup of sugar, stirring until dissolved. Add 1/4 teaspoon of powdered cinnamon instead of a cinnamon stick.

Once the milk is hot, slowly whisk it into the flour mixture.

Bring the sugar water mixture to 220°F (100°C), then remove from heat.

Slowly add the hot sugar water mixture into the milk mixture while whisking continuously.

Add 1/2 teaspoon of vanilla extract to the mixture and continue whisking.

Let the mixture cool slightly before adding 6 egg yolks, whisking continuously to prevent scrambling.

Pour the custard mixture into the prepared pastry shells, filling them about 3/4 full.

Place the muffin tin in a baking dish filled with water to create a water bath and prevent overcooking the pastry.

Bake in the oven, keeping an eye on them and removing the water bath halfway through to allow for browning.

After baking, dust the tarts with powdered sugar and cinnamon before serving.

Equipment Needed

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