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Pastel de Nata (Portuguese Custard Tarts) Recipe

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Pastel de Nata are classic Portuguese custard tarts featuring a flaky puff pastry crust filled with a creamy, cinnamon and lemon-infused custard. Baked at a high temperature until beautifully blistered and caramelized on top, these tarts balance a crisp texture with a rich, silky filling. Perfect as a delightful dessert or a luxurious snack with coffee or tea.

Ingredients

Scale

Pastry

  • 1 sheet frozen puff pastry, thawed
  • Flour for dusting

Custard Filling

  • 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

For Dusting (Optional)

  • Ground cinnamon
  • Powdered sugar

Instructions

  1. Prepare the pastry cups: Roll out the thawed puff pastry on a lightly floured surface into a thin rectangle. Roll it up tightly from one short end to the other, similar to a jelly roll. Slice this rolled dough into 12 equal pieces.
  2. Shape the tart shells: Place each pastry piece cut-side down into a muffin tin cup. Use your thumbs to gently press and stretch the dough evenly along the base and up the sides to form a shell.
  3. Make the custard base: In a saucepan, whisk together the sugar, flour, and a small portion of the milk until smooth. Add the remaining milk, cinnamon stick, and lemon peel. Cook over medium heat, whisking constantly, until the mixture begins to simmer and thickens slightly.
  4. Infuse the flavors: Remove the saucepan from heat and let the custard mixture steep for 10 minutes to extract flavors from the cinnamon stick and lemon peel.
  5. Prepare the egg yolks: In a separate bowl, whisk the egg yolks. Remove the lemon peel and cinnamon stick from the custard mixture, then gradually whisk the warm custard mixture into the yolks to combine.
  6. Strain the custard: Pass the custard through a fine mesh sieve to ensure a smooth filling. Allow it to cool slightly before filling the tarts.
  7. Preheat the oven: Set the oven temperature to 500°F (260°C) or the highest safe temperature your oven allows.
  8. Fill and bake the tarts: Pour the custard into the prepared pastry shells, filling each about three-quarters full. Bake for 12 to 15 minutes until the custard puffs and the tops develop characteristic blisters and browning, including some traditional darker spots.
  9. Cool and serve: Let the tarts cool in the muffin tin for 5 minutes before transferring to a wire rack. Optionally, dust with ground cinnamon and powdered sugar before serving.

Notes

  • Charring on the custard tops is traditional and adds authentic flavor—do not be alarmed by dark spots.
  • Ensure the puff pastry is cold but pliable for easier shaping and crispier crust.
  • Work quickly when shaping the pastry to prevent the dough from becoming too warm and sticky.
  • If unable to bake at 500°F, bake at the highest temperature available but expect slightly less blistering on the custard surface.
  • For best results, use a glass or metal muffin tin to conduct heat evenly.
  • These tarts are best enjoyed fresh and slightly warm but can be refrigerated and reheated gently.

Keywords: Pastel de Nata, Portuguese custard tart, puff pastry tarts, cinnamon custard, lemon custard tart, classic Portuguese dessert

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