Portuguese Custard Tarts - Pasteis de Nata

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12-cup muffin tin. (5 minutes)

Recipe View 15 mins On a lightly floured surface, gently roll out the thawed puff pastry and cut into 12 equal portions. Carefully press each portion into the prepared muffin cups, ensuring the pastry lines the bottom and sides evenly. (15 minutes)

Recipe View 10 mins In a medium saucepan, whisk together the milk, cornstarch, sugar, and the scraped seeds and pod from the vanilla bean. Cook over medium heat, stirring constantly with a whisk, until the mixture thickens into a smooth custard. (10 minutes)

Recipe View 2 mins In a separate medium bowl, whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper them. This prevents the eggs from curdling. (2 minutes)

Recipe View 5 mins Gradually pour the tempered egg yolk mixture back into the remaining milk mixture in the saucepan, whisking continuously. Cook over low heat, stirring constantly, for about 5 minutes, or until the custard thickens further and coats the back of a spoon. Remove from heat and discard the vanilla bean pod. (5 minutes)

Recipe View 5 mins Carefully fill each pastry-lined muffin cup with the custard mixture, filling almost to the top. (5 minutes)

Recipe View 25 mins Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the custard is lightly browned with some dark spots on top. (25 minutes)

Recipe View Remove from the oven and let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.