Pastéis de Nata (or Pastéis de Belém) are iconic Portuguese custard tarts. They are characterized by a flaky, buttery puff pastry shell and a creamy, scorched custard filling, created by baking the tarts briefly at a very high temperature.

Prep Time	Cook Time	Makes
30 minutes	20 minutes	12 tarts

Part A: Ingredients

• Pastry: 1 package (14 oz) Frozen Puff Pastry (or homemade flaky pastry), thawed.
• Custard: 1.5 cups Heavy Cream, 1 Cinnamon Stick, Zest of $1/2$ Lemon.
• Syrup: $3/4$ cup Granulated Sugar, $1/2$ cup Water.
• Eggs: 6 large Egg Yolks, 1 Tbsp All-Purpose Flour.

Part B: Instructions

Step 1: Prep the Pastry

1. Unroll the puff pastry sheet. Tightly roll the pastry lengthwise into a thick cylinder (a “log”).
2. Cut the log into 12 equal slices (about 1 inch thick).
3. Place each slice, spiral-side up, into a standard muffin tin cup. Using a wet thumb, press the dough firmly against the bottom and up the sides of the cup, forming a thin, cupped shell. Refrigerate.

Step 2: Make the Custard and Syrup

1. Syrup: In a small saucepan, combine the sugar and water. Bring to a boil and cook until the syrup reaches $220^{\circ} \text{F}$ ($104^{\circ} \text{C}$) (just below soft-ball stage). Remove from heat.
2. Cream: In another saucepan, combine the heavy cream, cinnamon stick, and lemon zest. Heat until just simmering. Remove the cinnamon stick and lemon zest.
3. In a bowl, whisk the egg yolks and flour until smooth.

Step 3: Temper and Chill

1. Slowly and steadily, pour the hot sugar syrup into the hot cream mixture while whisking constantly.
2. Pour the hot cream/syrup mixture slowly into the egg yolks while whisking vigorously to temper the yolks (this prevents curdling). Strain the finished custard mixture.

Step 4: Bake

1. Preheat oven to the highest setting, usually $500^{\circ} \text{F}$ ($260^{\circ} \text{C}$).
2. Fill the refrigerated pastry cups nearly to the brim with the chilled custard.
3. Bake for 15–20 minutes. The tarts are done when the pastry is crisp and the tops of the custard are deeply caramelized, bubbled, and scorched black in spots.

Step 5: Serve

• Let the Pastéis de Nata cool for 5 minutes, then carefully remove them from the muffin tin.
• Serve slightly warm or at room temperature, often dusted with cinnamon or powdered sugar.