Go Back
–+ servings
Portuguese pastel de nata custard tarts with flaky pastry, blistered tops, and cinnamon on a cafe table.

Portuguese Pastel de Nata

No ratings yet
Flaky Portuguese custard tarts with silky lemon-scented filling, blistered tops, and a light dusting of cinnamon.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: Portuguese
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Custard
  • 2 cups whole milk
  • 1 cup granulated sugar
  • 6 egg yolks
  • 1/4 cup all-purpose flour
  • 1 tsp vanilla extract
  • 1 lemon peel strip wide strip
  • 1 cinnamon stick
Pastry and Finish
  • 1 1/2 lb puff pastry thawed
  • 1/4 tsp kosher salt
  • 1/4 tsp ground cinnamon for serving

Equipment

  • 12-cup muffin tin
  • Medium saucepan
  • Whisk
  • Fine-mesh strainer
  • Rolling Pin

Method
 

Make the Custard:
  1. Warm the milk with the lemon peel and cinnamon stick until steaming. Remove from the heat.
  2. Whisk the sugar, flour, salt, and egg yolks in a bowl. Gradually whisk in the hot milk.
  3. Return the mixture to the saucepan and cook over medium heat, whisking, until lightly thickened. Stir in vanilla, strain, and cool.
Shape and Bake:
  1. 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.
  2. Press each piece into a muffin cup, stretching the dough up the sides. Chill for 10 minutes.
  3. 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.
  4. Cool briefly and serve with cinnamon.

Nutrition

Calories: 260kcalCarbohydrates: 31gProtein: 5gFat: 13gSaturated Fat: 6gCholesterol: 125mgSodium: 170mgFiber: 1gSugar: 17g

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.