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Pastéis de Nata-Tarte Portugaise

admin 3 min read

Classic Pastéis de Nata (Portuguese Custard Tarts)

Crisp, golden, and filled with silky custard, Pastéis de Nata are one of Portugal’s most beloved desserts. Born in Lisbon’s historic bakeries, these small custard tarts are now enjoyed all over the world. Here’s how to bake an authentic batch at home.

Time & Yield

  • Preparation time: 20 minutes
  • Baking time: 15 minutes
  • Total time: 35 minutes
  • Yield: About 12 small tarts

Ingredients

For the pastry

  • 1 sheet of puff pastry (homemade or store-bought)
  • A little butter or flour for greasing the muffin tin

For the custard filling

  • 250 ml whole milk
  • 200 g granulated sugar
  • 2 tablespoons all-purpose flour
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick (optional)
  • Zest of 1 lemon

Instructions

1. Prepare the pastry

  1. Preheat the oven to 220°C (428°F). Lightly grease a muffin tin with butter or dust with flour.
  2. Unroll the puff pastry sheet and cut it into 12 circles.
  3. Press each circle into the muffin cups, making sure the pastry fits snugly against the sides and bottom.
  4. Place the tin in the refrigerator while you prepare the custard so the pastry stays firm.

2. Make the custard

  1. Pour the milk into a saucepan and add the cinnamon stick and lemon zest.
  2. Heat gently over medium heat until the milk just begins to simmer, then remove from the heat and set aside.
  3. In a mixing bowl, whisk together the sugar, flour, and egg yolks until smooth.
  4. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent lumps from forming.
  5. Return the mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens slightly.
  6. Take the pan off the heat. Remove the cinnamon stick and lemon zest, then stir in the vanilla extract.
  7. Let the custard cool until just warm.

3. Fill and bake

  1. Remove the chilled pastry-lined muffin tin from the fridge.

  2. Fill each pastry shell with the custard, leaving a little space at the top (about three-quarters full).

    Pastéis de Nata-Tarte Portugaise

  3. Bake for 12–15 minutes, or until the tops are lightly browned and the pastry is puffed and golden.

    • For the characteristic slightly “burnt” look seen in Portugal, you can switch on the broiler (grill) for a few seconds at the end. Watch very closely to avoid burning.

  4. Allow the tarts to cool in the tin for about 5 minutes, then gently remove and transfer to a wire rack.

Serving Suggestions

  • Dust the tarts with ground cinnamon and/or powdered sugar just before serving.
  • Enjoy warm or at room temperature with a small espresso or a cup of tea for a true Portuguese-style treat.

Who’s ready to try this Pastéis de Nata recipe at home?