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Crispy Portuguese Pastel de Nata Recipe Easy Homemade Custard Tarts with Cinnamon Cream

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A quick and easy recipe for authentic Portuguese Pastel de Nata featuring a crispy puff pastry shell, silky cinnamon-infused custard, and a dollop of whipped cinnamon cream.

Ingredients

Scale
  • 1 sheet puff pastry (about 250g/9 oz), thawed if frozen
  • 1 cup whole milk (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 3/4 cup granulated sugar (150g)
  • 5 large egg yolks, room temperature
  • 2 tablespoons all-purpose flour (15g)
  • 1 teaspoon vanilla extract
  • 1 whole cinnamon stick
  • 1 teaspoon ground cinnamon (for cream)
  • 1/2 cup heavy cream (120 ml) for cinnamon cream
  • 1 tablespoon melted butter (14g)

Instructions

  1. Preheat your oven to 500°F (260°C).
  2. Roll out puff pastry on a lightly floured surface to about 1/8 inch (3 mm) thick. Cut into 12 equal circles, about 4 inches (10 cm) in diameter. Gently press each circle into muffin tin cups, pushing pastry up the sides. Brush edges with melted butter.
  3. In a small saucepan, combine whole milk and cinnamon stick. Heat over medium until just about to boil, then remove from heat and let cinnamon steep for 10 minutes. Remove cinnamon stick.
  4. In a medium bowl, whisk together sugar and flour. Slowly add warm cinnamon-infused milk and heavy cream, whisking steadily to avoid lumps. Stir in egg yolks and vanilla extract until smooth and slightly thickened.
  5. Pour custard mixture evenly into prepared pastry cups, filling each about three-quarters full.
  6. Bake for 12-15 minutes, watching closely after 10 minutes. Tops should bubble and caramelize with golden patches and some darker spots.
  7. Let tarts cool in pan for 10 minutes, then transfer to wire rack.
  8. Whip 1/2 cup heavy cream with 1 teaspoon ground cinnamon until soft peaks form. Dollop or pipe cinnamon cream atop each tart before serving.

Notes

Avoid overwhisking custard after adding eggs to prevent bubbles and cracks. Use high oven temperature (500°F) for signature blistered top. Let puff pastry sit at room temperature before shaping to avoid cracking. Whip cinnamon cream with chilled cream and cold bowl for fluffiest texture. If pastry bubbles during baking, gently press down with spatula. Store leftovers refrigerated up to 3 days; reheat at 350°F for 5-7 minutes to restore crispness.

Nutrition

Keywords: Portuguese pastel de nata, custard tarts, cinnamon cream, puff pastry, easy dessert, homemade tarts

Find it online: https://elaraeats.com/crispy-portuguese-pastel-de-nata-recipe-easy-homemade-custard-tarts-with-cinnamon-cream/