Crispy Portuguese Pastel de Nata Tarts from Scratch Step-by-step instructions

Before you start

Preheat the oven to 500°F (260°C) and position a rack in the top third. Thaw the puff pastry in the refrigerator overnight if frozen.

Have all ingredients measured and ready. Prepare the muffin tin by lightly greasing it if not nonstick. Chill the pastry log well before slicing.

Instructions

Building the Shells

1. 1Prepare the Pastry Spirals
   Roll the thawed puff pastry on a lightly floured surface into a 12x18-inch rectangle. Brush the surface with melted butter. Starting from a long edge, roll the pastry tightly into a log. Wrap in plastic wrap and refrigerate for 30 minutes. Slice the log into 12 equal rounds, about 1 1/2 inches each.
   Look for The log should be firm and the spiral visible when sliced.
   Tip Use a sharp knife and wipe it clean between cuts for neat spirals.
2. 2Press Pastry into Tins
   Place each pastry round into a well of a 12-cup muffin tin. Press the pastry with your thumbs to cover the bottom and sides, working upward to create a thin, even shell. The top edge should come slightly above the rim. Keep the tin in the refrigerator while making the custard.
   Look for Pastry shells should be thin and uniform with no gaps.
   Tip Dust your fingers with flour if the pastry sticks.

The pastry rounds should be neatly sliced and pressed into the tins without tearing. The spiral pattern should be visible on the bottom.

The shells should be thin and even, with the pastry coming slightly above the rim. Keep them chilled to prevent shrinkage during baking.

Making the Custard

3. 3Infuse the Milk
   In a medium saucepan, combine the whole milk, cinnamon stick, and lemon peel. Warm over medium heat until steaming and small bubbles appear around the edges. Do not boil. Remove from heat and let steep for 10 minutes. Discard the cinnamon stick and lemon peel.
   Look for The milk should be fragrant with cinnamon and lemon.
   Tip Steeping longer (up to 20 minutes) deepens the flavor.
4. 4Make the Sugar Syrup
   In a small saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Boil for 2 minutes without stirring until the syrup is slightly thickened. Remove from heat and cool slightly.
   Look for The syrup should be clear and slightly viscous.
   Tip Do not let the syrup caramelize; it should remain colorless.
5. 5Whisk the Custard
   In a medium bowl, whisk the egg yolks until smooth. Gradually pour in the warm milk while whisking constantly. Then add the sugar syrup and continue whisking until fully combined. Strain the mixture through a fine-mesh strainer into a liquid measuring cup.
   Look for The custard should be smooth and pale yellow.
   Tip Straining removes any cooked egg bits for a silky texture.
6. 6Fill the Pastry Shells
   Remove the muffin tin from the refrigerator. Pour the custard into each pastry shell, filling about three-quarters full. Do not overfill, as the custard will puff during baking.
   Look for The shells should be filled evenly, leaving room for rising.
   Tip Use a small ladle or a measuring cup for neat pouring.

The milk should be steaming and fragrant with cinnamon and lemon. The sugar syrup should be clear and slightly thickened. When whisked together with the egg yolks, the custard should be smooth and pale yellow. Straining removes any small bits of cooked egg.

Baking to Blistered Perfection

7. 7Bake at High Heat
   Place the muffin tin on the top rack of a preheated 500°F (260°C) oven. Bake for 12 minutes, or until the pastry rims are golden and sizzling and the custard tops are blistered with dark caramelized spots. The custard should be set but slightly trembling in the center.
   Look for The tops are blistered and the pastry is deeply golden.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the tops need more color, broil for 30 seconds, watching closely.
8. 8Cool and Dust
   Remove the tarts from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack. Dust with ground cinnamon and confectioners' sugar while still warm. Serve immediately or within a few hours.
   Look for The tarts are glossy and fragrant with cinnamon.
   Tip Dusting while warm helps the sugar adhere slightly.

The tarts should emerge from the oven with deeply golden, crisp pastry rims and blistered, caramelized custard tops.

The centers may be slightly trembling but should be set. The aroma is buttery, sweet, and lightly spiced. Let them cool for a few minutes before dusting.

Common mistakes

Overfilling the pastry shells causes the custard to spill over and stick to the pan. Underbaking leaves the custard raw and the pastry soggy. Opening the oven door too often lets out heat and prevents blistering. Use a timer and resist peeking until the last minute.

How to tell it’s done

The tarts are done when the pastry rims are deeply golden and sizzling, and the custard tops are blistered with dark brown spots. The custard should be set but slightly trembling in the center.

To check, insert an instant-read thermometer into the center of a tart; it should read at least 160°F (71°C). Let them cool for 5 minutes before serving.

• Egg dishes: 160°F (71°C) in the thickest part