Portuguese-Style Pastéis de Nata with Flaky Puff Pastry

Directions

1. Roll the pastry into a spiral

   Unfold the cold puff pastry on a lightly floured surface. If it is in two sheets, overlap the short edges by 1/2 inch and roll gently to seal. Starting at a short edge, roll it into a tight log 2 inches in diameter. Wrap and refrigerate for 30 minutes; this chill is included in the total time.

2. Make the flour slurry

   Whisk 1/4 cup milk and the flour in a medium heat-safe bowl until completely smooth. Heat the remaining 1 cup milk in a small saucepan over medium until steaming and about 180°F, then gradually whisk it into the slurry. Return everything to the saucepan and whisk over medium-low for 2 to 3 minutes, until lightly thickened.

3. Cook the aromatic syrup

   In a second small saucepan, combine the sugar, water, lemon peel and cinnamon stick. Bring to a boil without stirring, then cook until an instant-read thermometer registers 220°F, about 3 to 5 minutes. Remove the lemon and cinnamon.

4. Finish and strain the custard

   Slowly whisk the hot syrup into the thickened milk; the mixture will be fluid. Cool for 10 minutes. Whisk the yolks, vanilla and salt together, then whisk them into the warm milk mixture. Pass the custard through a fine-mesh sieve into a spouted cup. Do not cook it again on the stove.

5. Heat the oven and shape the shells

   Set a rack in the upper third and heat the oven to 500°F for at least 30 minutes. Butter a standard 12-cup metal muffin pan. Cut the chilled pastry log crosswise into 12 equal rounds. Place one round spiral-side down in each cup. With damp thumbs, press pastry across the bottom and up the sides to 1/8 inch thick, leaving a slightly thicker rim.

6. Fill without overflowing

   Divide the custard among the shells, filling each no more than three-quarters full. Wipe any drips from the pan so they do not burn. The pastry and custard should still feel cool when the pan enters the oven.

7. Bake until deeply blistered

   Bake for 15 to 20 minutes, rotating the pan after 10 minutes, until the pastry is deeply golden and layered and the custard has risen with scattered dark brown blisters like the photograph. The centers should reach at least 160°F; they will wobble but should not slosh.

8. Cool briefly and serve

   Set the pan on a rack for 8 minutes, then run a thin offset spatula around each tart and lift it out before caramelized drips harden. Cool another 10 minutes. Serve warm or at room temperature, plain to showcase the glossy blistered tops or with a very light dusting of cinnamon sugar.

Why this works

Swaps & notes

Easy swaps

• Regular butter-based puff pastry works if all-butter pastry is unavailable; avoid low-fat pastry because it will not form the same crisp layers.
• For a dairy-free version, use full-fat oat milk and vegan puff pastry. The custard will be slightly less rich, so do not reduce the yolks.
• If your oven reaches only 475°F, preheat the metal pan for 5 minutes, cool it just enough to butter and shape safely, then bake the filled tarts for 18 to 23 minutes.

Cook notes

• Confirm that both the puff-pastry package and your muffin pan can tolerate a 500°F oven; use a heavy, light-colored metal pan rather than silicone or glass.
• Dark custard spots are desirable caramelization, not a failure. Pull the pan when the tops match the glossy gold-and-brown photograph and the shells are fully crisp.
• Separate eggs while cold, then freeze the unused whites for meringues or egg-white omelets. Do not pour raw whites down the drain.

Storage

Pastéis de nata are crispest the day they are baked. Refrigerate within 2 hours in a single layer for up to 3 days. Reheat on a sheet pan in a 400°F oven for 6 to 8 minutes, until the pastry re-crisps and the centers reach 165°F. Do not microwave, which makes the pastry limp. Freeze baked, cooled tarts for up to 1 month and reheat from frozen at 375°F for 12 to 15 minutes.

Questions