Name: Pastel de Nata (Portuguese Custard Tarts) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Portuguese
Ingredients: 1 sheet frozen puff pastry, thawed; Flour for dusting; 3/4 cup (150g) granulated sugar; 1/3 cup (40g) all-purpose flour; 1 1/4 cups (300ml) whole milk; 1 cinnamon stick; Peel from 1 lemon (use a vegetable peeler to avoid the bitter white pith); 6 large egg yolks; Ground cinnamon; Powdered sugar

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Introduction

Pastel de Nata, or Portuguese custard tarts, are crisp, flaky pastries filled with a creamy, caramelized custard. These small delights are perfect for an indulgent snack or a sweet finish to any meal. Their golden tops and delicate texture make them irresistible.

Seven pastel de nata, golden brown egg custard tarts with dark caramelized spots on top, rest on a white ceramic plate held by a woman's hand on the left side. Each tart has multiple flaky, light brown pastry layers forming a round cup shape that holds the creamy yellow custard filling, which is glossy and smooth. The background shows a white marbled surface and a blurred white container with dark green leaves. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet frozen puff pastry, thawed
Flour for dusting
3/4 cup (150g) granulated sugar
1/3 cup (40g) all-purpose flour
1 1/4 cups (300ml) whole milk
1 cinnamon stick
Peel from 1 lemon (use a vegetable peeler to avoid the bitter white pith)
6 large egg yolks
Ground cinnamon and powdered sugar for dusting (optional)

Instructions

Step 1: Roll out the puff pastry on a lightly floured surface into a thin rectangle. Roll it up tightly from one short end to the other, like a jelly roll. Slice into 12 equal pieces.
Step 2: Place each piece into a muffin tin cup, cut-side down. Use your thumbs to press and stretch the dough evenly into the base and up the sides of the cups.
Step 3: In a saucepan, whisk together the sugar, flour, and a small amount of the milk to form a smooth paste. Add the rest of the milk, cinnamon stick, and lemon peel. Cook over medium heat, whisking constantly, until it just starts to simmer and thicken.
Step 4: Remove from heat and let the mixture steep for 10 minutes.
Step 5: Meanwhile, whisk the egg yolks in a separate bowl. Remove the lemon peel and cinnamon stick from the milk mixture, then slowly whisk the warm milk into the egg yolks.
Step 6: Strain the custard through a fine mesh sieve for a smooth filling. Let it cool slightly.
Step 7: Preheat the oven to 500°F (260°C) or as high as your oven safely allows.
Step 8: Pour the custard into the prepared pastry cups, filling each about 3/4 full. Bake for 12–15 minutes, until the custard puffs and the tops blister and brown. Some black spots are traditional, so don’t worry about a little charring.
Step 9: Let the tarts cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use a high-quality puff pastry for the best flaky texture, or try making your own if you’re feeling adventurous.
For a citrus twist, substitute lemon peel with orange peel.
Dust with a sprinkle of ground cinnamon and powdered sugar before serving for an authentic finish.
If your oven doesn’t reach 500°F, bake at the highest possible temperature to achieve the best caramelized top.
To avoid cracking, bake the tarts immediately after filling.

Storage

Store leftover Pastel de Nata in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat in a warm oven (around 350°F / 175°C) for 5–7 minutes to refresh the crispness before serving. Avoid microwaving, as it can make the pastry soggy.

How to Serve

A close-up of a Portuguese egg tart sitting on a white plate placed on a white marbled surface, showing three clear layers: the bottom layer is a golden-brown flaky pastry crust with a rough texture; the middle layer is a smooth and creamy pale yellow custard filling; the top layer is a glossy, caramelized surface with dark brown spots and black sesame seeds sprinkled in the center, with some scattered black seeds around the plate. In the blurred background, two more egg tarts can be seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought puff pastry for this recipe?

Yes, store-bought puff pastry works perfectly and saves time, making it an ideal choice for home bakers.

Why does the custard sometimes crack on top?

Cracking can happen if the custard is overbaked or cooled too quickly. Try to bake just until the tops blister and brown, then allow them to cool gradually.