Custard Tart Cups
Pastéis de Nata
Makes: 18
Prep Time: 30 minutes
Cook Time: 18 minutes
One of the most recognizably Portuguese desserts in the world, Pastéis de Nata is common
choice for holiday celebrations and parties because everyone loves it so much. The crispy shell
provides stability and a savory contrast to the soft sweet filling. The tops should be dotted with
little burn spots as the custard skin puffs up in the super-hot oven, then they sink in on top of the
creamy filling. If you don’t see those burn marks, then they have not been baked correctly.
2 sheets frozen puff pastry, thawed and cut into a total of 18 squares
¼ cup shortening
1/3 cup heavy cream
2 cups sugar, plus 2 teaspoons, divided
2 ¼ cups whole milk, divided
4 tablespoons all-purpose flour
1 cinnamon stick
1 lemon peel
3 eggs
7 egg yolks
1. Preheat the oven to 475˚F. Grease 3 (6-cup) muffin tins with shortening.
2. Press each piece of puff pastry into a muffin cup with your fingers until the pastry
reaches the top of each cup all the way around. Brush each puff pastry crust rim with
cream. Sprinkle the 2 teaspoons of sugar on the moistened pastry. Place the muffin
tins on a sheet pan and set aside.
3. In a small bowl, whisk together ½ cup of the milk and flour until smooth. Set aside.
4. In a large bowl, whisk together the egg yolks and set aside.
5. In a 3-quart saucepan over medium heat, mix together the milk, cinnamon stick, and
lemon peel. While constantly whisking, slowly add the milk and flour mixture. Bring
the mixture to a boil and immediately remove from the heat.
6. In a separate 2-quart saucepan over medium heat, mix together the remaining 2 cups
of sugar and 1 cup of water, bring to a boil, and boil for exactly 3 minutes. Remove
from heat.
7. Place a fine mesh sieve over a bowl. While whisking constantly, add the sugar
mixture to the milk mixture and stir until completely incorporated. Pour the mixture
into sieve and strain out any lumps.
8. Using a ladle, pour 1 ladle fu