Pastel de nata are Portugal’s famous custard tarts, prized for their flaky layers and deeply caramelized tops. They are especially good warm with espresso and a little cinnamon.
Using ready-made puff pastry keeps the recipe approachable while the custard comes together on the stovetop. A very hot oven creates the characteristic browned spots on top.
Chill the pastry-lined tins before filling them, and bake on a preheated sheet pan so the bottoms cook quickly and stay crisp.
Serving Suggestions
Serve warm or at room temperature with cinnamon, powdered sugar, and strong coffee. The tarts are best on the day they are baked.
Recipe Notes
The custard can be made one day ahead and refrigerated. If the pastry softens, rewarm the tarts briefly in a hot oven rather than the microwave.
Portuguese Pastel de Nata
Flaky Portuguese custard tarts with silky lemon-scented filling, blistered tops, and a light dusting of cinnamon.
Ingredients
Equipment
Method
Make the Custard:
- Warm the milk with the lemon peel and cinnamon stick until steaming. Remove from the heat.
- Whisk the sugar, flour, salt, and egg yolks in a bowl. Gradually whisk in the hot milk.
- Return the mixture to the saucepan and cook over medium heat, whisking, until lightly thickened. Stir in vanilla, strain, and cool.
Shape and Bake:
- Heat the oven to 500 F and place a sheet pan inside to preheat. Roll the puff pastry into a log and cut it into 12 pieces.
- Press each piece into a muffin cup, stretching the dough up the sides. Chill for 10 minutes.
- Fill the shells three-quarters full with custard. Bake on the hot sheet pan for 15 to 20 minutes until the pastry is crisp and the tops are blistered.
- Cool briefly and serve with cinnamon.
Nutrition
Notes
- A very hot oven creates the classic caramelized custard spots.
- Do not overfill the pastry shells because the custard puffs as it bakes.
- Pastel de nata are best warm on the day they are made.
