Pastel de Nata Tins (Egg Tart Tins) - Made in Portugal out of Galvanized Steel - Includes Pastéis de Nata Print Postcard and Downloadable Recipe - Set of 12 (Small 2.3 cm height)

On a recent trip to Portugal, my wife and I got used to pastel de nata. Everywhere! The crackly, flaky crust. The smooth custard filling with hints of lemon and cinnamon. The last-moment dusting of powdered cinnamon and, sometimes, sugar. Heaven, for two Euros.Now back home, what to do? Did the research. Bought these cups. Success.The directions are perfectly clear. Season the cups before using. Turns out you just need to bake the empty cups for an hour in a very hot oven -- 500 F recommended. Easy.The recipes for the pastry crust and the custard filling are perfectly clear. Weights for sugar and flour are given in grams, so use your digital scale, like a real baker.The custard is quite easy, nearly foolproof. Mine cooked in a heavy Staub pot, which continues to cook a few minutes after removing from the heat. I suggest pouring off into a lightweight mixing bowl if not using immediately. Also, the surface develops a thin skin quickly, which is easily prevented by laying a piece of plastic wrap or parchment directly on the custard surface. Air bubbles will still create a skin so work the cover to eliminate bubbles larger than a pea. If the pastry shells are ready for filling there's no need for this extra step.Per the directions, the pastry comes first. The butter must be at room temperature so start by setting it out. I tried both unsalted supermarket butter and Kerrygold Irish butter, which has a slightly higher fat content. Both worked fine but must really be at room temperature so they are squishable. A stand mixer with dough hook worked well to make the basic dough, using King Arthur all-purpose flour and room temperature water. Directions are clear on how much rolling is needed. The butter goes on, the sides fold in, and you roll three more times. Butter that is too cold will break through the dough. Then refrigerate for two hours (or up to two days) tightly wrapped in plastic.The rest is in the recipe, quite clear. If you have not seen it done, find a YT vid to show how to shape the dough in the cups.I'm entirely pleased with these steel cups -- same as I saw in Portugal. The only challenge now is that friends and family want me to bring pastel de nata. I may need another dozen cups to save time.I hope this is helpful.

I had already decided once I got back from Portugal and had a clear understanding of how Pasteis de Nata were supposed to taste, that I was going to make some. I found a great YouTube recipe I intended to follow by a content creator called "Cupcake Jemma". Her recipe is awesome and I watched a lot of other YouTube videos. I liked hers best. But she uses a cupcake pan to make hers. I looked at my cupcake pan and the cups are just too deep and too steep to make a proper Pastel de Nata. So I decided to buy proper tins. I looked at many ... all were made of aluminum and I didn't want to bake with aluminum. Except these from Curated Pantry. They're not cheap at around $40 total for 12. Makes me wish I had bought some while I was in Portugal. But these tins are the real deal. I've made Pasteis now several times in them and they work wonderfully. It's SO much easier to form the tart shells in the little individual pans because you can hold them and work with both thumbs to press the pastry gently against and slightly up the sides as you rotate the tin in your hands. One thing to note ... it's best to very lightly grease the tins with a little butter before forming the tarts as the tins aren't completely non-stick even after seasoning in the hot oven. If stuff does stick, you can fill the tin with water and soak for a bit to loosen the stuck bits. Once it comes clean, make SURE to completely dry the tin as it is not stainless steel and it will rust. I store mine inside a ziplock bag to keep them dry. They are extremely sturdy little tins, you'd be hard pressed to bend them out of shape. Oh, also when you fill your tarts with the custard mixture, be very careful how full you fill your tart. As it bakes, the custard can seep over the top edge of the tart and down between the tin and the tart. This is the main cause of anything sticking because of the sugar in the custard which caramelizes/burns against the tin. If you only ever make Pasteis de Nata once, it might be hard to justify the cost. But if you see yourself making them often, these steel tins are a must have. They don't use aluminum ones in Portugal!

They work like they’re supposed to, leaving the pastry crispy. They clean up well and easily.

Rusted really fast

The recipe was easy to follow. The pastries came out great. Happy with my purchase!

My package did not include the downloadable recipe or instructions for seasoning. I was very excited about this as it is a gift.

My family loves all kinds of pastry, so we signed up for a Pasteis de Nata cooking class during our recent vacation in Lisbon. The ones we made are in the photo; they were honestly at least as good as any we bought - and we tried them everywhere. These pans are identical to what we used in our class. Our instructor advised against using silicon, aluminum or ceramic due to the different heat conductivity. If you want to make authentic Portuguese Pasteis de Nata at home, these are the right pans to use.

I received a recipe for pastel de nata that I was eager to try. These tins (small size) were perfect. At the 500 degree temperature that you bake these at, I wouldn’t want anything other than steel tins.