20-Min Pastel de Nata (Portuguese Custard Tart)
Buttery, flaky phyllo tarts filled with silky custard and topped with cinnamon. Ready in 20 minutes using store-bought phyllo sheets as a shortcut to the traditional puff pastry.
- Total time
- 20 min
- Servings
- 4
- Calories
- 185
- Protein
- 4g
Ingredients
- 8 sheets phyllo sheets (thawed if frozen)
- 3 tbsp butter, melted
- 1 cup whole milk
- 3 count egg yolks
- 2.5 tbsp granulated sugar
- ½ tsp ground cinnamon
Instructions
- 1
Preheat oven to 425°F. Line a muffin tin with 4 phyllo sheets, layering 2 per cup and brushing lightly with melted butter between each.
- 2
Whisk egg yolks with sugar until pale and thick, about 1 minute.
- 3
Heat milk in a small saucepan over medium until steaming (don't boil). Slowly pour into egg mixture while whisking constantly to combine.
- 4
Divide custard evenly among phyllo cups. Bake 12–14 minutes until phyllo edges are golden and custard is just set but still slightly jiggly in the center.
- 5
Remove from oven. Dust generously with cinnamon while still warm. Cool 2 minutes before serving.
Tools you’ll need
- muffin tin (6-cup or 12-cup)
- whisk
- small saucepan
- oven
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