Pastel de Nata Tropical with Passion Fruit Curd

Name: Pastel de Nata Tropical with Passion Fruit Curd
Prep time: 35 min
Cook time: 32 min
Total time: 1 h 7 min
Yield: 8 servings
Cuisine: Caribbean
Ingredients: 8 sheets phyllo dough sheets, thawed; 4 tablespoons (57 g) unsalted butter, melted, melted and slightly cooled; ¾ cup (180 ml) passion fruit curd, homemade or store-bought, cooled to room temperature; ¾ cup (180 ml) sweetened condensed milk; 3 large (57 g) large egg yolks, at room temperature; ½ teaspoon (2 g) ground cinnamon; ½ teaspoon (2½ ml) vanilla extract; ⅛ teaspoon (¾ g) sea salt, fine; 1 tablespoon (8 g) powdered sugar, for dusting, optional (optional)

From the MyKitchenBank Kitchen

A Caribbean-inspired custard tart featuring crispy phyllo layers filled with silky passion fruit curd and topped with a cinnamon-sweetened condensed milk custard. Light, tropical, and elegant—these individual tarts combine the flaky texture of Portuguese pastéis de nata with bright passion fruit flavor and warm spice.

Prep: 35 min
Cook: 32 min
Wait: 30 min
Total: 1 hr 37 min
Makes: 8 tarts

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Steps

Before you start

Preheat oven to 400°F (200°C) with a baking sheet inside.
Have phyllo dough thawed at room temperature for at least 1 hour.
Make passion fruit curd at least 2 hours ahead or use store-bought if desired.
Gather all ingredients and equipment before you begin—phyllo dries quickly.

1
Prepare phyllo cups
- Lay one phyllo sheet on a clean work surface.
- Lightly brush with melted butter using a pastry brush.
- Layer 2 more phyllo sheets on top, brushing each lightly with butter.
- Cut the stacked sheets into 4 equal squares (about 6 inches/15 cm each).
- Gently press each square into a cup of the 12-cup muffin tin, allowing corners to rise slightly above the rim.
- Repeat with the remaining 5 phyllo sheets to line 8 cups (you'll have 2 cups empty; that's fine).
- The sheets should overlap and create a rustic, ruffled cup.
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Ready when: Phyllo cups are pressed into place without cracks; corners stick up above the tin rim
Tip: Work quickly with phyllo as it dries fast. Keep unused sheets covered with a damp towel. Edges don't need to be perfect—rustic is authentic.
2
Blind-bake phylloOven 400°F / 205°C
- Place the lined muffin tin on the preheated baking sheet.
- Bake at 400°F (200°C) for 10–12 minutes until the phyllo is light golden brown and feels dry and crisp.
- Remove from the oven and let cool for 5 minutes in the tin before filling.
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Ready when: Phyllo is light golden, dry to the touch, and slightly puffed
Tip: Don't skip this step—pre-baking keeps the phyllo crisp once filled. Watch closely near the end as it can brown quickly.
3
Make cinnamon custardOven 160°F / 70°C
- In a medium saucepan, whisk together the sweetened condensed milk, 3 egg yolks, cinnamon, vanilla extract, and fine sea salt until smooth.
- Cook over medium heat, stirring constantly with a whisk, for 8–10 minutes.
- The mixture should thicken slightly and reach 160°F (71°C) on an instant-read thermometer.
- It will be pourable but noticeably thicker than when you started.
- Remove from heat and let cool for 5 minutes, stirring occasionally.
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Ready when: Custard coats the back of a spoon and reaches 160°F (71°C), with no graininess
Tip: Stir constantly to prevent the egg yolks from scrambling. A candy/instant-read thermometer ensures food safety and the right texture.
4
Assemble tarts
- Spoon 1½ tablespoons (22 ml) of cooled passion fruit curd into the bottom of each phyllo cup, dividing evenly.
- Top each with 2 tablespoons (30 ml) of the cinnamon custard, pouring it gently over the curd.
- The filling should come just below the rim of the phyllo.
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Ready when: Each tart has two layers of filling visible and is filled to just below the phyllo rim
Tip: Layer the passion fruit curd first so its bright color shows through the thinner custard layer on top.
5
Final bakeOven 400°F / 205°C
- Return the muffin tin to the 400°F (200°C) oven (preheated baking sheet).
- Bake for 10–12 minutes until the custard is set but still very slightly jiggly in the center—it will continue to set as it cools.
- The phyllo edges should be deep golden brown.
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Ready when: Custard jiggles only slightly when the tin is gently shaken; phyllo is deep golden brown
Tip: Overbaking will curdle the egg custard. A gentle jiggle in the very center is ideal—carryover heat will finish the bake as they cool.
6
Cool and serve
- Let the tarts cool in the muffin tin for 10 minutes.
- Gently run a thin knife around each phyllo cup to loosen it, then carefully lift out onto a wire rack or serving plate.
- Cool to room temperature (about 15 minutes more) before serving.
- If desired, dust lightly with powdered sugar just before serving.
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Ready when: Tarts are cool enough to handle and have set completely
Tip: These are most delicious at room temperature. Chilling them dulls the passion fruit flavor, though they keep well refrigerated.

Good to know

Tips

Make passion fruit curd ahead: Whisk 4 egg yolks with 1⁄4 cup (50 g) sugar over a double boiler until pale, then add 1⁄2 cup (120 ml) passion fruit juice (fresh or bottled) and 2 tablespoons (28 g) butter. Stir constantly for 8–10 minutes until thickened to 160°F (71°C), strain through a fine sieve, and chill.
If you can't find fresh passion fruit or quality curd, look for frozen passion fruit pulp at well-stocked supermarkets or specialty stores. Thaw and strain to remove seeds before using.
Phyllo is delicate but forgiving—don't stress about small tears. Overlapping layers and butter will hide them, and they won't affect the final texture.
For extra tropical flair, serve with a dollop of whipped coconut cream, fresh passion fruit seeds, or a sprinkle of toasted coconut flakes on top.

Make ahead

The passion fruit curd can be made up to 3 days ahead and refrigerated. The phyllo cups can be blind-baked up to 4 hours before assembly and kept in an airtight container. Assemble and bake the filled tarts no more than 2 hours before serving for best texture.

Storage & reheating

Store covered at room temperature for up to 4 hours (best eaten fresh). Refrigerate in an airtight container for up to 2 days; reheat gently in a 300°F (150°C) oven for 8–10 minutes to re-crisp the phyllo. Do not freeze; phyllo becomes tough when thawed.

Substitutions

passion fruit curd → mango curd or lemon curd. Use the same quantity; tropical fruits like mango also pair beautifully with cinnamon and condensed milk.
phyllo dough sheets, thawed → puff pastry or crispy wonton wrappers. Puff pastry will be fluffier and less delicate; adjust bake time to 12–14 minutes and watch for browning. Wonton wrappers will create thinner, crispier cups.
sweetened condensed milk → 1⁄3 cup (80 ml) heavy cream mixed with 1⁄3 cup (80 ml) whole milk and 2 tablespoons (25 g) sugar. The custard will be slightly less rich and sweet; whisk the sugar in well before cooking.
ground cinnamon → nutmeg or a blend of nutmeg and allspice. Use the same quantity. Nutmeg is slightly more bitter and complex; allspice adds warmth reminiscent of Caribbean spice cake.