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Portuguese Pastéis de Nata (Custard Tarts)

Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

Pastéis de Nata, or Portuguese Custard Tarts, are iconic pastries with a crispy, flaky puff pastry shell and a creamy, caramelized custard filling. Traditionally served warm with a dusting of cinnamon and powdered sugar, these delicious treats are a must-try for any pastry lover. Perfect with a cup of espresso, they capture the authentic flavors of Lisbon in every bite.

Portuguese Pastéis de Nata (Custard Tarts)

(Makes 12 Tarts)
For the Pastry
 1 sheet of store-bought puff pastry (or homemade)
 Flour (for dusting the work surface)
For the Custard Filling
 1 cup (240ml) whole milk
 ½ cup (120ml) heavy cream
 ¾ cup (150g) granulated sugar
 3 tbsp (25g) all-purpose flour
 ½ cup (120ml) water
 1 cinnamon stick
 1 strip lemon peel
 4 large egg yolks
 1 tsp vanilla extract
For Garnish
 Powdered sugar (for dusting)
 Ground cinnamon (for dusting)
Prepare the Pastry Shells
1

 

  1. Preheat the Oven:
    • Set the oven to 475°F (245°C) and place a baking rack in the top third of the oven.
  2. Roll Out the Pastry:
    • Lightly flour a work surface and roll out the puff pastry into a rectangle.
    • Roll it into a log shape, then slice into 12 even pieces.
  3. Press into Muffin Tin:
    • Place each pastry slice into a 12-cup muffin tin and press it into the bottom and sides to form a cup.
    • Chill in the refrigerator while making the custard.
Make the Custard
2

 

  1. Heat the Milk and Cream:
    • In a medium saucepan, whisk together milk, cream, flour, and half of the sugar over medium heat.
    • Add the cinnamon stick and lemon peel and cook until it thickens slightly (about 3-4 minutes).
    • Remove from heat and discard the cinnamon and lemon peel.
  2. Make the Sugar Syrup:
    • In a small saucepan, combine remaining sugar and water over medium heat.
    • Bring to a simmer and cook until the mixture reaches 220°F (104°C) (about 5 minutes).
  3. Combine and Whisk:
    • Slowly whisk the sugar syrup into the milk mixture.
    • In a small bowl, whisk egg yolks and vanilla, then slowly mix them into the warm custard.
    • Strain the custard through a fine mesh sieve for extra smoothness.
Fill and Bake
3

 

  1. Pour the Custard:
    • Divide the custard evenly among the chilled pastry shells.
  2. Bake Until Caramelized:
    • Bake for 12-15 minutes, or until the custard is bubbling and the tops are caramelized.
    • The edges should be golden brown and crispy.
  3. Cool Slightly:
    • Allow the tarts to cool in the muffin tin for 5 minutes before transferring them to a wire rack.
Serve and Garnish
4

 

  1. Dust with Powdered Sugar and Cinnamon.
  2. Serve Warm for the Best Texture.
  3. Pair with Espresso or Strong Coffee for an authentic experience.

Nutrition Facts

4 servings

Serving size