Authentic Portuguese Pastel de Nata

• •1 high-quality all-butter puff pastry sheet, thawed if frozen
• •1 cup granulated sugar
• •0.5 cup water
• •1 cinnamon stick
• •1 large lemon peel strip, yellow zest only without white pith
• •0.3 cup all-purpose flour
• •1.3 cup whole milk
• •6 large egg yolks
• •0.1 teaspoon salt
• • to taste ground cinnamon, for dusting
• • to taste powdered sugar, for dusting

Instructions

1. 1

   In a small saucepan, combine the granulated sugar, water, cinnamon stick, and lemon peel. Bring to a boil over medium-high heat without stirring until the mixture reaches a light syrup consistency (about 215°F to 220°F / 102°C to 104°C), about 3 to 4 minutes. Remove from heat and discard the cinnamon stick and lemon peel.

2. 2

   In a separate medium saucepan, whisk together the all-purpose flour, salt, and 1/4 cup of the cold whole milk until smooth with no lumps. Gradually whisk in the remaining 1 cup of whole milk.

3. 3

   Place the milk-flour mixture over medium heat and cook, whisking constantly, until it thickens into a glossy, pudding-like consistency, about 4 to 5 minutes. Remove from heat.

4. 4

   Slowly pour the warm sugar syrup into the thickened milk mixture in a steady stream, whisking constantly until completely smooth and incorporated. Let cool for 10 minutes.

5. 5

   Gently whisk the egg yolks into the warm custard base until smooth and uniform. Strain the custard through a fine-mesh sieve into a measuring cup or pitcher with a spout. Cover the surface with plastic wrap and let rest.

6. 6

   Preheat your oven to its highest possible setting (ideally 500°F to 550°F / 260°C to 290°C), with a pizza stone or heavy baking sheet placed on the lowest rack.

7. 7

   Unroll the puff pastry sheet on a lightly floured surface. Roll the sheet tightly from the short end into a compact log. Trim the ends, then slice the log into 8 equal rounds.

8. 8

   Place one dough round cut-side up into each cup of a standard 12-cup metal muffin pan (or traditional pastel de nata tins). Dip your thumbs in cold water and press the center of the dough down, working it up the sides of the cup until the pastry is thin at the bottom and extends slightly above the rim of the cup.

9. 9

   Pour the strained custard into each pastry cup, filling each about three-quarters full (do not overfill).

10. 10

    Place the tin directly onto the preheated baking stone or baking sheet on the bottom rack. Bake for 12 to 15 minutes, or until the pastry is deeply golden and flaky, and the custard tops are blistered with iconic dark, caramelized spots. If needed, switch the oven to broil for the last 1 to 2 minutes to achieve dark blistering.

11. 11

    Allow the tarts to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm, dusted with ground cinnamon and powdered sugar.

Chef's Tips

• 💡Bake at the absolute highest temperature your oven can reach; high heat is essential for puffing the pastry before the custard curdles.
• 💡Dipping your thumbs in cold water keeps the dough from sticking while shaping and helps create the traditional swirled pastry layers.
• 💡Do not overfill the pastry shells, as the custard expands vigorously in the intense oven heat.