Pastéis de Nata — Iconic egg custard tarts with flaky caramelized pastry

Portugal's most famous pastry and a global phenomenon with origins in Belém, Lisbon. The irresistible contrast between shatteringly flaky puff pastry and rich, creamy egg custard — topped with signature caramelized spots from extreme oven heat — makes these tarts utterly addictive.

Instructions

1. Preheat oven to highest setting (500-550°F / 260-290°C).
2. Roll puff pastry tightly into a log. Cut into 12 discs. Press each disc into a muffin tin cup, spreading dough up the sides. Chill.
3. Boil sugar and water to 220°F (105°C).
4. Whisk flour, salt, and ¼ cup milk into a paste.
5. Heat remaining milk with cinnamon stick and lemon peel. Discard solids.
6. Whisk hot milk into flour paste. Whisk in hot sugar syrup.
7. Temper egg yolks by whisking in some hot mixture, then whisk back into the main batch. Strain custard.
8. Pour warm custard into chilled pastry shells (¾ full).
9. Bake 12-17 minutes until pastry is golden and custard has dark caramelized spots.
10. Cool slightly. Serve warm, dusted with cinnamon and powdered sugar.

Tips

• The oven must be blazing hot — this is what creates the signature dark spots on the custard
• A candy thermometer is essential for the sugar syrup
• These are best eaten within hours of baking; they don't store well