Pastel De Nata Recipe

Make the Pastry

In a mixing bowl, combine flour and a pinch of salt. Gradually add melted butter and water to the flour, mixing until a dough forms. Knead lightly until smooth, then wrap in plastic wrap and refrigerate for 30 minutes.

Prepare the Custard

In a saucepan over medium heat, combine milk, heavy cream, sugar, and vanilla extract. Stir until sugar dissolves. In a separate bowl, whisk egg yolks and gradually add the warm milk mixture, stirring continuously.

Cook the Custard

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens (about 5-7 minutes). Add ground cinnamon and remove from heat. Let it cool slightly.

Roll the Pastry

Take the chilled dough and roll it out on a floured surface into a thin rectangle. Fold the dough into thirds like a letter, then roll it out again into a rectangle. Repeat this process 2-3 times to create layers.

Form the Tarts

Preheat the oven to 475°F (245°C). Grease a muffin tin. Cut the rolled pastry into circles and press them into the muffin cups, ensuring they come up the sides. Fill each pastry shell with the custard mixture.

Bake

Bake for 15-20 minutes, or until the tops are golden brown and the pastry is crispy. Remove from the oven and let cool slightly before serving warm.