Instructions:
- Prepare the Pastry:
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the puff pastry sheet to smooth out creases and slightly increase its size.
- Using a round cutter (about 3 to 4 inches in diameter), cut out circles of puff pastry. Press each circle into the cups of a muffin tin, making sure to press up the sides to form a tart shell.
- Prepare the Custard Filling:
- In a medium saucepan, combine the milk, heavy cream, and cinnamon stick. Heat over medium heat until just boiling. Remove from heat and let steep for 10 minutes.
- In a separate bowl, whisk together the sugar, flour, and egg yolks until smooth.
- Remove the cinnamon stick from the milk mixture. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to avoid curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and just starts to bubble (about 5-7 minutes). Remove from heat and stir in the vanilla extract and lemon zest.
- Assemble the Tarts:
- Spoon the custard filling into the prepared pastry shells, filling them almost to the top.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden and slightly caramelized. The edges of the pastry should be crispy and golden brown.
- Cool and Serve:
- Allow the tarts to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy with a sprinkle of powdered sugar or cinnamon if desired.
These Pastel de Nata are perfect for satisfying your sweet tooth and bringing a taste of Portugal to your kitchen! 🌟🥐
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