Crispy & Creamy Pastel de Nata | Easy Bakery-Style Tarts, Just Like in Lisbon!

Preheat the oven to 475°F (245°C).

Roll out the puff pastry on a floured surface and cut into circles.

Grease a muffin tin and press the pastry circles into the cups.

In a saucepan, combine milk, heavy cream, and sugar over medium heat until warm.

In a bowl, whisk together egg yolks, vanilla extract, cinnamon, lemon zest, and salt.

Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly.

Strain the mixture through a fine sieve to remove any lumps.

Pour the custard mixture into the pastry-lined muffin cups, filling them about three-quarters full.

Bake in the preheated oven for 15-20 minutes until the tops are caramelized and the custard is set.

Remove from the oven and let cool slightly before transferring to a wire rack.

Dust with powdered sugar and nutmeg before serving.

Enjoy warm or at room temperature.

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