Pastéis de Nata are flaky, buttery puff pastry tarts filled with creamy, vanilla-scented egg custard. Baked until blistered and caramelized on top, they’re a national treasure in Portugal — crisp on the outside, silky inside, and irresistibly addictive.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 30 minsCook Time 20 minsTotal Time 50 minsFor the Custard Filling
¾ cup granulated sugar
¼ cup all-purpose flour
1 ½ cups whole milk
½ cup heavy cream
6 large egg yolks
1 strip lemon peel (optional)
1 cinnamon stick
1 tsp vanilla extract
For the Pastry
1 sheet all-butter puff pastry, thawed
Butter or nonstick spray for greasing tin
Prepare the Custard
1
In a saucepan, whisk together sugar , flour , and a little milk to form a paste.
Gradually whisk in the remaining milk and cream .
Add lemon peel and cinnamon stick .
Cook over medium heat, whisking constantly, until thickened (about 5–7 minutes). Remove from heat.
Discard peel and cinnamon stick.
Let mixture cool for 2–3 minutes, then whisk in egg yolks and vanilla until smooth.
Prepare the Pastry Shells
2
Preheat oven to 500°F (260°C) or as high as your oven goes.
Roll puff pastry into a tight log from the short edge, then cut into 12 equal pieces.
Place each piece, spiral side up, into a greased muffin tin .
Using damp fingers or the back of a spoon, press and stretch dough into thin, even cups up the sides.
Fill and Bake
3
Fill each pastry shell about ¾ full with custard.
Bake for 15–20 minutes , or until the tops are golden with dark blistered spots and pastry is crisp.
Cool in tin for 5 minutes, then transfer to a wire rack.
To Serve
Variations
5
Infuse milk with orange zest for citrus notes
Add a splash of dark rum or brandy to the custard
Make mini versions using mini muffin tins
Pairing Suggestions
6
Drink: Espresso, Portuguese Ginja cherry liqueur, or a glass of Port
Side: Serve with fresh berries or a dollop of whipped cream for elegance
Ingredients For the Custard Filling
¾ cup granulated sugar
¼ cup all-purpose flour
1 ½ cups whole milk
½ cup heavy cream
6 large egg yolks
1 strip lemon peel (optional)
1 cinnamon stick
1 tsp vanilla extract
For the Pastry
1 sheet all-butter puff pastry, thawed
Butter or nonstick spray for greasing tin
Directions Prepare the Custard
1
In a saucepan, whisk together sugar , flour , and a little milk to form a paste.
Gradually whisk in the remaining milk and cream .
Add lemon peel and cinnamon stick .
Cook over medium heat, whisking constantly, until thickened (about 5–7 minutes). Remove from heat.
Discard peel and cinnamon stick.
Let mixture cool for 2–3 minutes, then whisk in egg yolks and vanilla until smooth.
Prepare the Pastry Shells
2
Preheat oven to 500°F (260°C) or as high as your oven goes.
Roll puff pastry into a tight log from the short edge, then cut into 12 equal pieces.
Place each piece, spiral side up, into a greased muffin tin .
Using damp fingers or the back of a spoon, press and stretch dough into thin, even cups up the sides.
Fill and Bake
3
Fill each pastry shell about ¾ full with custard.
Bake for 15–20 minutes , or until the tops are golden with dark blistered spots and pastry is crisp.
Cool in tin for 5 minutes, then transfer to a wire rack.
To Serve
Variations
5
Infuse milk with orange zest for citrus notes
Add a splash of dark rum or brandy to the custard
Make mini versions using mini muffin tins
Pairing Suggestions
6
Drink: Espresso, Portuguese Ginja cherry liqueur, or a glass of Port
Side: Serve with fresh berries or a dollop of whipped cream for elegance
