Golden Puff Pastry Tarts with Custard & Cinnamon Syrup Swirl
This Homemade Cream Paste recipe draws inspiration from Portugal’s beloved pastéis de nata , reimagined with a puff pastry shell and a cinnamon-sugar syrup crown. With a creamy custard-like center infused with cornmeal and a caramelized syrup finish, these tarts are perfect for afternoon tea, dessert, or anytime you crave something rich, buttery, and full of warmth.
A modern twist on a classic custard tart—golden, sweet, and spiced!
Why You’ll Love This Recipe:
- 🥐 Puff Pastry Crispness: Light, flaky, and golden—bakes into a delicate, buttery shell.
- 🥣 Creamy Cornmeal Custard: Egg yolks and cornmeal create a silky, slightly thickened filling.
- 🍯 Cinnamon Syrup Finish: A sweet, spiced glaze that caramelizes during baking for a glossy top.
- ⏱️ Quick Assembly: Ready in under 40 minutes—ideal for last-minute cravings.
- 🎉 Great for Sharing: Perfect at family gatherings, school events, or casual get-togethers.
Ingredients (Makes 12 tarts):
For the Puff Pastry Shells:
- 1 sheet puff pastry , thawed (or pre-made tart shells for shortcut)
- Butter or oil, for greasing the muffin tin
For the Custard Filling:
- 6 egg yolks (room temperature for smooth blending)
- 49g (¼ cup) cornmeal (or cornstarch for smoother texture)
- 320ml (1.5 cups) heavy cream (or whole milk for lighter version)
- 200g (1 cup) granulated sugar (plus extra for syrup)
- 180ml (¾ cup) water
- 1 cinnamon stick (or ½ tsp ground cinnamon for syrup)
- 1 tsp vanilla extract (optional – for custard depth)
For Serving:
- Icing sugar , for dusting
- Ground cinnamon , for classic flair
Instructions:
Step 1: Prep Puff Pastry & Muffin Tin
Preheat oven to 400°F (200°C) .
Grease a 12-cup muffin tin with butter or oil.
Roll out puff pastry and cut into rounds the size of the muffin cups.
Press each round into the tin, shaping like mini tart shells.
Step 2: Mix the Custard Base
In a bowl, whisk:
- Egg yolks
- Cornmeal
until smooth.
In a saucepan, heat cream over medium heat until warm (do not boil ).
Gradually pour cream into the yolk-cornmeal mixture, whisking constantly to avoid curdling.
Return mixture to the saucepan and cook gently, stirring, until thickened (3–5 minutes ).
Remove and let cool slightly.
Step 3: Make the Cinnamon Syrup
In a small saucepan, combine:
- Sugar
- Water
- Cinnamon stick
and bring to a gentle boil.
Simmer for 3–5 minutes until syrup begins to thicken slightly.
Set aside and let cool slightly.
Step 4: Fill the Shells
Fill each puff pastry shell halfway with custard mixture .
Pour 1 tsp cinnamon syrup over the top of each custard layer.
Step 5: Bake Until Golden
Bake at 400°F (200°C) for 15–20 minutes , or until pastry is puffed and golden.
Let cool in the tin for 5 minutes , then carefully remove with a butter knife.
Step 6: Dust & Serve Warm
Sprinkle tops with icing sugar and cinnamon for a classic finish.
Serve warm or at room temperature with:
- Espresso, black tea, or hot chocolate
- Fresh berries or whipped cream for contrast
Each bite brings together:
- Flaky, buttery puff pastry layers
- Silky, cornmeal-rich custard pockets
- Sweet, spiced syrup swirl
- And that classic Portuguese nata charm
Tips for Success:
- 🧈 Use Cold Hands: Helps shape and press pastry without sticking.
- 🥣 Temper Smart: Add hot cream slowly to yolks to prevent scrambling.
- 🧁 Cornmeal Hack: Ensures custard sets properly—don’t skip!
- 🥟 Pastry Tip: If dough puffs too much, dock the bottom with a fork before baking.
- ❄️ Make Ahead Magic: Assemble unbaked tarts and refrigerate—bake fresh when ready.
Serving Suggestions:
- Pair with a cup of coffee, tea, or a glass of port wine .
- Great with a dollop of whipped cream or fresh fruit compote .
- Ideal for holiday baking, weekend brunches, or solo indulgence .
Nutritional Information (per tart, makes 12 – approximate):
(With regular puff pastry and cream – per serving)
- Calories: ~250 kcal
- Protein: ~5g
- Carbohydrates: ~25g
- Fat: ~15g
- Fiber: ~0.5g
- Sugar: ~15g
These Homemade Cream Paste Tarts prove that classic desserts can be reimagined with a twist. With their crispy shell, custard-like filling, and cinnamon-sugar swirl—they’re a must-bake for lovers of bold, comforting handhelds.
Additional Notes:
- Gluten-Free Option: Use gluten-free puff pastry or almond flour tart shells.
- Vegan Swap: Replace egg yolks with cornstarch + plant-based milk , use vegan puff pastry.
- Storage Tip: Store in an airtight container for 2–3 days—reheat gently for crispiness.
- Flavor Hack: Add orange zest or nutmeg to the custard for extra warmth.
- Meal Prep Friendly: Bake ahead and refrigerate—warm before serving.
Pro Tip: For a traditional nata finish , skip the syrup and bake with a sprinkle of cinnamon on top.
Serving Idea: Drizzle with honey or chocolate sauce for luxury flair.
History Fun: Pastéis de nata originated in Lisbon’s Jerónimos Monastery in the 1800s—this version gives it a syrup-infused twist for modern palates.
Optional Variations:
1. Classic Custard Tarts
Skip the syrup and top with a sprinkle of cinnamon and icing sugar before baking.
2. Chocolate Cream Paste
Stir in 2 tbsp cocoa powder to the custard and top with chocolate shavings .
3. Vanilla Custard Tarts
Add 1 tsp vanilla extract to the custard and lemon zest for brightness.
4. Cinnamon-Spiced Cream Paste
Replace syrup with a cinnamon-infused custard —simmer cream with cinnamon before adding to yolks.
5. Vegan Cream Paste
Use 1 cup plant-based milk + 2 tbsp cornstarch instead of custard—thicken on the stovetop.
6. Cream Paste with Fruit
Top warm tarts with fresh raspberries, blueberries, or figs for fruity contrast.
7. Boozy Cream Paste
Add 1 tbsp rum or brandy to the custard for a grown-up twist.
Common Mistakes to Avoid:
- ❌ Overbaking: Custard can crack or separate if overcooked—remove when barely set.
- ❌ Cold Custard in Hot Oven: Let the filling come to room temp before baking to ensure even setting.
- ❌ Too Much Syrup: Use a light drizzle to avoid soggy pastry—adjust to taste.
- ❌ Unchilled Pastry: Keep puff pastry cold before baking to maintain structure.
- ❌ Rushing Cooling: Let tarts cool slightly before removing—prevents burning and crumbling.
Final Serving Touches:
- Dust with powdered sugar
- Sprinkle ground cinnamon
- Add a dollop of mascarpone or ricotta
- Drizzle with caramel or honey
