Ingredients
- Puff pastry, thawed: 1 package (about 14 ounces)
- Granulated sugar: 1 cup
- All-purpose flour: 1/4 cup
- Milk: 1 cup
- Water: 1/2 cup
- Lemon zest: 1 strip, about 2 inches long
- Cinnamon stick: 1
- Egg yolks: 6 large
- Sweet grape juice (e.g., muscat): 1/4 cup
- Powdered sugar: for dusting (optional)
- Ground cinnamon: for dusting (optional)
Instructions
- Step 1: Preheat oven to 475°F (245°C). Roll out the puff pastry on a lightly floured surface to about 1/8-inch thickness. Roll it up tightly into a log. Cut the log into 1-inch thick discs. Press each disc into a muffin tin cup, working the dough up the sides to form a thin shell.
- Step 2: In a saucepan, combine the sugar, flour, milk, water, lemon zest, and cinnamon stick. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 2 minutes, stirring until slightly thickened. Remove from heat and discard the lemon zest and cinnamon stick.
- Step 3: In a separate bowl, whisk the egg yolks lightly. Gradually whisk a few tablespoons of the hot milk mixture into the egg yolks to temper them. Then, pour the egg yolk mixture into the saucepan with the remaining milk mixture, whisking constantly. Stir in the sweet grape juice.
- Step 4: Return the saucepan to low heat and cook, stirring constantly, until the custard thickens slightly and coats the back of a spoon (about 1-2 minutes). Do not let it boil.
- Step 5: Pour the custard into the prepared pastry shells, filling them almost to the top. Bake in the preheated oven for 12-15 minutes, or until the pastry is golden brown and the custard has dark spots on top.
- Step 6: Let the tarts cool slightly in the muffin tin before transferring them to a wire rack to cool completely. Dust with powdered sugar and ground cinnamon, if desired, before serving.
Notes
- Store cooled Pastel de Nata in an airtight container at room temperature for up to 2 days; the pastry is best on the first day.
- To reheat, warm the tarts in a 350°F (175°C) oven for 5-7 minutes to re-crisp the pastry.
- Serve these warm with a strong espresso or chilled moscatel dessert wine to complement the sweet grape notes.
- For the best custard consistency, be patient when tempering the egg yolks and cook the custard over low heat, ensuring it coats the back of a spoon without boiling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American