Traditional Pastel de Nata Recipe

Start by thawing the puff pastry sheets according to package instructions.

Preheat your oven to 260ºC (500ºF). Lightly grease a 12-cup muffin tin.

On a lightly floured surface, roll the pastry sheet into a 10-inch square. Roll it up tightly like a Swiss roll, then cut into 12 even pieces.

Place each piece in a muffin cup and press down gently, stretching and pressing the pastry to cover the sides.

To make the custard, mix sugar, flour, and a pinch of salt in a saucepan. Gradually stir in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Remove from heat.

Beat the eggs in a bowl, then gradually whisk them into the hot milk mixture until smooth. Stir in the vanilla and lemon zest.

Pour the custard into the pastry cups, filling each about three-quarters full.

Bake in the preheated oven for about 20 minutes, or until the pastries are lightly browned and the custard is set.

Let the tarts cool in the baking tray for 5 minutes, then transfer to a wire rack to cool completely.

Dust with cinnamon before serving if desired.