Creamy Portuguese Custard Tart (Pastel de Nata) with Cinnamon Sugar

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 sheet puff pastry (thawed)
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 4 large egg yolks
• 1 large egg
• Ground cinnamon (for dusting)
• Powdered sugar (for dusting)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the thawed puff pastry on a floured surface, and cut it into four equal squares. Press each square into individual tart molds or ramekins.
3. In a saucepan, combine milk, 1/4 cup sugar, cornstarch, salt, and vanilla extract over medium heat. Stir constantly until the mixture thickens and comes to a boil. Remove from heat.
4. In a separate bowl, whisk together egg yolks, whole egg, and remaining 1/4 cup of sugar until well combined.
5. Slowly pour half of the warm milk mixture into the egg mixture while continuously stirring. Then, pour the combined mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, for 2 minutes or until it thickens again.
6. Strain the custard through a fine mesh sieve into a clean bowl. Allow it to cool slightly before dividing it evenly among the prepared tart molds.
7. Bake the tarts in the preheated oven for 20 25 minutes, or until the pastry is golden brown and the custard is set.
8. Remove from the oven and allow them to cool for at least 15 minutes before dusting with cinnamon sugar and powdered sugar.

Chef’s Insight

The balance of flavors in this Portuguese custard tart is unbeatable. The pastry's flakiness complements the creamy, rich custard, while the cinnamon sugar adds just the right amount of sweetness.

Notes

Use high-quality puff pastry for the best results.