Traditional Portuguese Pastéis de Nata

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Roll the pastry into a tight log, chill, cut into rounds, and press each round from the centre outward in metal tart tins to preserve the spiral layers.

Ingredients quick view

500 g laminated puff pastry

300 ml whole milk

30 g all-purpose flour

250 g sugar

150 ml water

1 strip lemon peel

1 cinnamon stick

6 egg yolks

Ground cinnamon and icing sugar, for serving

Tips quick view

Make sure the pastry is evenly rolled to ensure uniform cooking.

Watch the tarts closely as they bake to avoid burning the tops.

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