Portugal’s famous pastel de nata is made by filling crisp puff pastry with vanilla custard, then baking it at high heat until the tops develop dark caramelized spots. These small tarts are served with cinnamon and enjoyed with coffee.
Whisk together the milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, for 10 minutes, until thickened. Remove from the heat, then whisk in the egg yolks and vanilla.
Roll the puff pastry into a log and cut it into 12 pieces. Press each piece into a muffin-pan cup, spreading the pastry up the sides.
Divide the custard among the pastry shells, filling each without letting it spill over the edges.
Bake in an oven preheated to 230°C / 445°F for 18–20 minutes, until dark brown spots form on top.
Let the tarts cool until warm, then sprinkle with cinnamon and serve.
Store in a sealed container at room temperature for up to 2 days or in the refrigerator for 4 days. Warm in the oven for a few minutes before serving to restore the crispness.
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