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Roll out your puff pastry on a lightly floured surface. You want to make sure the pastry is thin but not too delicate. If using store-bought puff pastry, make sure to follow the instructions on the packaging, but typically, you’ll want to roll it out into a rectangle shape.
Once the pastry is rolled out, use a round cookie cutter (about 3 inches in diameter) to cut out circles that will fit into the cups of a muffin tin or tart tin. Press the pastry circles into the tin, making sure to form a cup shape along the edges. You can gently press the dough to the sides to create a fluted edge or leave it simple.
2. Make the Custard Filling
In a medium saucepan, combine the heavy cream, whole milk, sugar, and cinnamon stick. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Let the mixture infuse for a few minutes, allowing the cinnamon and lemon zest (if using) to add their fragrance.
While the milk mixture is heating, whisk the egg yolks, cornstarch, and vanilla extract together in a separate bowl until smooth.
Once the milk mixture is heated (but not boiling), remove the cinnamon stick and gradually pour a small amount of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. This helps prevent the eggs from curdling. Continue to slowly pour in the rest of the milk mixture, whisking the entire time.
Now, return the entire mixture to the saucepan and cook over low heat, whisking constantly, until the custard thickens—this should take about 3-5 minutes. Be patient and keep stirring to avoid any lumps.
Once thickened, remove the custard from the heat and allow it to cool slightly before pouring it into the prepared pastry cups.
3. Fill the Pastry Shells
Carefully pour the custard filling into each puff pastry shell, filling them almost to the top. You want to leave just a little space at the edge to avoid spillage.
4. Bake the Tarts
Place the filled pastry shells into the preheated oven and bake for 15-20 minutes, or until the custard is golden and slightly caramelized on top. The tarts should have a beautiful golden-brown crust and a slightly crispy edge. The custard will also have a rich, deep yellow color with a slightly set texture.
5. Cool and Serve
Allow the tarts to cool slightly before serving. For an authentic touch, sprinkle a small amount of ground cinnamon on top or dust with a little powdered sugar for extra sweetness.
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Tips for Perfect Portuguese Egg Tarts
- Chill the Pastry: If you’re using store-bought puff pastry, it’s best to keep it chilled until you’re ready to work with it. This helps the pastry keep its structure and creates that perfect flaky texture.
- Egg Yolk to Milk Ratio: The richness of the custard comes from the egg yolks. Make sure you’re using the right ratio of egg yolks to milk for the smoothest, most custard-like filling.
- Watch the Oven: Keep a close eye on the tarts while they’re baking. Every oven is different, so the exact baking time may vary. The goal is to achieve a golden crust and a caramelized custard top.
- Serve Fresh: Portuguese egg tarts are best enjoyed fresh and warm. If you do need to store them, keep them in an airtight container in the fridge and reheat them slightly before serving.
Why You’ll Love Portuguese Egg Tarts
Portuguese egg tarts are a combination of everything that makes dessert irresistible: they’re creamy, crunchy, sweet, and fragrant. The balance between the rich custard and flaky pastry makes each bite a delightful experience. Whether you’re baking them for a special occasion or just because you want a treat, these tarts are bound to be a hit.
Plus, they have a way of transporting you straight to Portugal with every bite, evoking the warm, welcoming atmosphere of a local café. So, if you’re craving something sweet and indulgent, Portuguese egg tarts will always be a perfect choice.
Ready to experience the magic of Pastéis de Nata? Grab your ingredients, preheat that oven, and get ready to enjoy these golden, creamy delights from the comfort of your own home. Don’t forget to share them with friends and family—you’ll have everyone coming back for seconds!
