Chef notes
These little tarts are found in just about every Portuguese bakery, whether here in the U.S. or in Portugal. They are always made from the same few ingredients, but slight tweaks in technique can really make the difference between a good Pasteis de Nata and an unremarkable one. For the best results, be careful not to overcook them or the custard will become gummy and dry.
Technique tip: When possible, try to find puff pastry that is made with pure butter, the flavor and quality are better than versions made with shortening or a shortening/butter blend. My test kitchen's favorite brand is Dufour.
Tartlets will keep for up to 2 days if refrigerated in an airtight container. Return to room temperature before serving.
Special equipment: Standard cupcake pan, cupcake liners, fine mesh sieve and pie weights (or dried beans).
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