Pasteis de nata are Portugal’s beloved custard tarts, known for crisp laminated pastry and a creamy filling marked with dark caramelized spots.
Using all-butter puff pastry keeps this home version practical, while a lightly lemon-and-cinnamon scented custard delivers the familiar bakery flavor.
Bake at the hottest temperature your oven safely supports. The intense heat sets the flaky shell and blisters the custard before it dries out.
Serving Suggestions
Serve warm or at room temperature with a dusting of cinnamon and strong coffee or espresso.
Recipe Notes
The custard can be chilled for one day. The baked tarts are best the same day, but can be re-crisped briefly in a hot oven.
Portuguese Pasteis de Nata (Custard Tarts)
Crisp Portuguese puff-pastry tarts filled with creamy lemon-and-cinnamon custard and baked until blistered.
Equipment
- 12-cup muffin pan
- Medium saucepan
- Mixing bowl
- Whisk
- Rolling Pin
Ingredients
Tarts
- 1 sheet all-butter puff pastry thawed but cold
- 1 cup whole milk divided
- 2/3 cup granulated sugar
- 1/4 cup water
- 2 tbsp all-purpose flour
- 6 large egg yolks
- 1 tsp vanilla extract
- 1 medium cinnamon stick
- 3 strips lemon peel yellow zest only
Instructions
Shape the Pastry:
- Roll the pastry into a tight log from a short edge and chill for 20 minutes.
- Cut into 12 rounds. Press each round, spiral-side up, into the muffin cups, thinning the pastry up the sides. Chill while making the custard.
Make the Custard:
- Whisk the flour with 1/4 cup milk until smooth. Heat the remaining milk with the cinnamon and lemon peel until steaming, then whisk it into the flour mixture.
- Boil the sugar and water for 3 minutes without stirring. Slowly whisk the syrup into the milk mixture.
- Cool for 10 minutes, remove the cinnamon and peel, then whisk in the yolks and vanilla. Strain.
Bake:
- Heat the oven to 500 F (260 C). Fill each pastry shell about three-quarters full.
- Bake for 15 to 20 minutes until the pastry is deeply golden and the custard is blistered. Cool for 10 minutes before removing from the pan.
Notes
- Keep the pastry cold for distinct flaky layers.
- Do not fill the shells to the rim.
- A hot oven creates the characteristic browned custard spots.
Nutrition
Calories: 220kcalCarbohydrates: 27gProtein: 4gFat: 11gSaturated Fat: 5gCholesterol: 105mgSodium: 95mgFiber: 1gSugar: 15g