Homemade Pastéis de Nata

Ingredients

• 1 sheet Puff pastry (ideally artisanal, rectangular)
• 30 g Unsalted butter (for greasing the molds and brushing the pastry)
• 0.5 L Whole milk (whole for extra creaminess)
• 180 g Granulated sugar
• 40 g Cornstarch (maïzena) (or all‑purpose flour)
• 1/2 orange Orange zest (finely grated zest)
• 5 g Ground cinnamon (to sprinkle on the pastéis)

Instructions

1. Mix the dry ingredients

   In a bowl, combine the sugar and cornstarch. Add 2 to 3 tablespoons of cold milk to obtain a smooth paste.

   Time: PT5M

2. Prepare the pastry cream

   Pour the remaining milk into a saucepan, bring gently to a boil. Incorporate the sugar‑cornstarch mixture while whisking continuously until thickened (about 5‑7 minutes).

   Time: PT10M

   Temperature: 90°C

3. Flavor and cool

   Remove from heat, add the orange zest and, if desired, a pinch of cinnamon. Immediately cover the surface of the cream with plastic wrap to prevent a skin from forming. Let it warm for 15 minutes.

   Time: PT15M

4. Prepare the puff pastry

   Roll out the puff pastry into a large rectangle. Lightly brush with melted butter, roll into a log and place in the refrigerator for 10 minutes to firm up.

   Time: PT10M

5. Form the tart shells

   Cut the log into sections about 3 cm long, flatten each piece between your fingers (1‑1.5 cm thick) and place into the previously buttered muffin molds, pressing firmly to cover the walls.

   Time: PT10M

6. Fill the molds

   Pour the cooled cream into each shell up to about three quarters.

   Time: PT5M

7. Bake

   Preheat the oven to 200°C. Bake the pastéis for 15‑20 minutes, until the edges are golden and the surface shows light brown spots.

   Time: PT20M

   Temperature: 200°C

8. Cool and serve

   Remove from the oven, let rest for 10 minutes, gently unmold and sprinkle with ground cinnamon. Serve warm or at room temperature.

   Time: PT10M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

25 g

Fat

10 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Puff pastry: store-bought puff pastry, shortcrust pastry
• Instead of Unsalted butter: margarine
• Instead of Whole milk: semi-skimmed milk
• Instead of Cornstarch (maïzena): all‑purpose flour
• Instead of Orange zest: lemon zest

Equipment Needed

• Medium saucepan
• Whisk
• Bowl
• Plastic wrap
• 12‑cup muffin tins
• Kitchen brush
• Rolling pin
• Spatula
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Thickening the cream without lumps
• Proper pressing of the pastry into the molds
• Baking without over‑browning

Chef Tips from the Video

• Use an artisanal puff pastry with high butter content for optimal flakiness.
• Chill the pastry in the refrigerator after rolling to facilitate cutting.
• Sprinkle the cinnamon just before serving to preserve its aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days.

Freezer: Wrap individually and freeze up to 1 month. Reheat 5‑7 minutes at 200°C before serving.

Room temperature: Consume the same day, otherwise refrigerate.

Make-Ahead Tips

• Prepare the cream the day before and keep it chilled; it reheats quickly before assembly.
• The pastry shells can be formed ahead of time and kept in the refrigerator for 2 days.
• Baked pastéis freeze very well; reheat in the oven to regain crispness.