Portuguese egg custard tarts Pastéis de Nata

Pastéis de Nata, also known as Portuguese egg custard tarts, are a beloved pastry in Portugal and worldwide. Originating from the Jerónimos Monastery in Belém, Lisbon, in the 18th century, these tarts have become a symbol of Portuguese cuisine. The monks at the monastery originally created these pastries to use leftover egg yolks, a byproduct of using egg whites to starch clothes.

The traditional recipe for Pastéis de Nata involves a crispy, flaky pastry shell filled with a smooth, creamy custard. The custard is flavored with lemon zest and cinnamon, giving it a distinctive taste that balances sweetness with subtle spice. The tarts are baked at a high temperature, which causes the characteristic black or brown spots on the surface of the custard, adding to their unique flavor and appearance.

After the liberal revolution of 1820, the monastery was closed, and the recipe was sold to a sugar refinery, whose owners opened the Fábrica de Pastéis de Belém in 1837. This bakery in Belém continues to make the original Pastéis de Belém to this day, following the secret recipe from the monastery. The term "Pastéis de Nata" is used for the tarts made outside this bakery, while the originals are still known as "Pastéis de Belém."

Pastéis de Nata is best served warmly, sprinkled with powdered sugar and cinnamon, and often enjoyed with coffee. Their popularity has spread, and they can now be found in bakeries and cafes worldwide, each adding their twist to the classic recipe.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:

- 1 cup (200g) granulated sugar
- 2/3 cup (160 ml) water
- 1 cinnamon stick or 1/4 tsp of cinnamon powder
- 1 strip of lemon peel (about 2 inches long)
- 1 cup (240 ml )whole milk
- 1/2 cup (120 ml) heavy cream
- 1 strip of orange peel (about 2 inches long)
- 1/2 teaspoon vanilla extract
- 6 large egg yolks
- 1/3 cup ( 70g) granulated sugar
- 1 tablespoon cornstarch
- 1 sheet of puff pastry, thawed

Note: I used two puff pastries, one old and one new. It would have been better to use just the new one.

oven to 430°F (215°C) 20 -25 mins
Air fryer 430°F (215°C) 18 mins. I cooked at 24 mins, which was too long. After reducing the time, the second tray of tarts had better colour.
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