Easy Pasteis de Nata: the Cream Desserts With a Unique Taste

Ingredients

• 1 sheet store-bought puff pastry (thawed, kept cold)
• 1 cup (240ml) whole milk
• 3 tbsp cornstarch or all-purpose flour
• ¾ cup (150g) granulated sugar
• ½ cup (120ml) water
• 1 cinnamon stick & 2 strips fresh lemon peel (pith removed)
• 4 large egg yolks
• 1 tsp pure vanilla extract
• Ground cinnamon & powdered sugar (for dusting)

Instructions

1. Prepare the Infused Sugar Syrup: In a small saucepan, combine water, granulated sugar, cinnamon stick, and lemon peel. Bring to a simmer over medium heat without stirring until it reaches a thin syrup consistency (about 3 minutes). Remove from heat and discard the cinnamon stick and lemon peel.
2. Whisk the Custard Base: In a separate bowl, whisk cornstarch into ¼ cup of cold milk until smooth. Heat the remaining ¾ cup of milk in a saucepan until scalding (just below a boil). Whisk the hot milk into the cornstarch mixture, then slowly pour in the warm sugar syrup in a steady stream while whisking continuously.
3. Temper the Egg Yolks: In a medium bowl, lightly beat the egg yolks with vanilla extract. Slowly temper the yolks by pouring a thin stream of the warm milk-syrup mixture into them while whisking vigorously to avoid scrambling the eggs. Strain the custard through a fine-mesh sieve into a measuring cup for easy pouring.
4. Shape the Pastry Cups: Roll the chilled puff pastry sheet tightly into a log along the short side. Slice the log into 12 equal rounds. Press each round flat into a silicone muffin cup, pushing the pastry from the center outward and up the sides to create a thin pastry shell with a slightly thicker rim at the top.
5. Fill and Air Fry: Preheat your air fryer to 400°F (200°C) for 3 minutes. Pour the cooled custard into each pastry cup, filling to about 80% full. Place 4 to 6 filled cups into the air fryer basket in a single layer, ensuring they do not touch. Air fry at 400°F (200°C) for 12 to 14 minutes until the pastry is deep golden brown and the custard top has dark, caramelized blisters.
6. Cool and Serve: Carefully remove the cups from the air fryer basket using tongs. Transfer to a wire rack and cool for 10 minutes before unmolding. Dust lightly with ground cinnamon and powdered sugar right before serving warm.

Notes

Prep Time: 20 minutes. Air Fryer Time: 12–14 minutes per batch. Yield: 12 tarts. Temperature / Intensity: 400°F (200°C) – High Intensity. Equipment Needed: Air fryer, 12 silicone muffin cups or ramekins, saucepan, whisk.