Pastel de Nata (Portuguese Custard Tarts)

When we think of traditional Portuguese recipes, the famous Pastel de Nata are usually the first thing that comes to mind! Now you don't need to leave home or live in Portugal to enjoy these quick and homemade Portuguese custard tarts (Pastel de Nata)!

You only need puff pastry to make the base of the custard tarts and simple ingredients like egg yolks, milk, and sugar to make a creamy and flavorful filling! Then, just bake for about 15 minutes or until they start to turn that color we love!

If you're looking for traditional Portuguese desserts, we suggest this Tigelada with just 3 ingredients, this creamy eggless Arroz doce (Rice pudding), a simple Serradura (Portuguese sawdust pudding) or these light and creamy Farófias!

A LITTLE BIT OF HISTORY!

Portuguese custard tarts (Pastéis de nata) is a popular Portuguese specialty. It was created by monks at the Jerónimos Monastery and has certified origin.

The original recipe is called Pastel de Belém, produced exclusively in a Lisbon factory. This recipe is based on ingredients such as egg, milk, sugar, lemon and cinnamon.

The recipe gained several versions in Portugal in other countries and territories, such as Brazil, Macau, Hong Kong, Singapore and Taiwan, being disseminated globally.

In 2011, Portuguese custard tarts (Pastel de Belém) was elected one of the 7 Wonders of Gastronomy in Portugal. In 2023, the two main versions of the recipe topped the ranking of reviews in the "pastry" section of the TasteAtlas website.

HOW TO MAKE PASTEL DE NATA (PORTUGUESE CUSTARD TARTS)

Step 1: Place the puff pastry on a floured surface and roll out lightly with a rolling pin.

Step 2: Roll out the pastry from one end to the other and use a knife to cut small circles with approximately 3 (1 1/4 inches) centimeters thick.

Step 3: Place the slices within the muffin tins greased with butter and press the center of the pastry with fingers until fill completely the muffin pans. Prick the bottom of the pastry with a fork and set aside.

Step 4: In a small bowl, dissolve the 2 tablespoons of corn starch flour in a little milk.

Step 5: In a medium saucepan, pour the milk, lemon peel, cinnamon stick, corn starch flour dissolved in milk and the sugar. Bring to a boil over low heat, stirring occasionally with a wooden spoon.

Step 6: When it starts to boil, remove the lemon peel and cinnamon stick (reserve both) and turn off the heat.

Step 7: Add the egg yolks to the pan and stir constantly with a wire whisk. Add the lemon zest and cinnamon stick and place the pan back over low heat until obtain a creamy mixture, stirring occasionally. Turn off the heat and remove the lemon zest and cinnamon stick.

Step 8: Preheat the oven to 200ºC (400ºF).

Step 9: Pour small portions of the cream into the muffin tins lined with the puff pastry and bake for about 15 minutes or until golden brown.

Step 10: Remove the custard tarts from the oven, let them cool completely and sprinkle with cinnamon powder or powdered sugar.

Pastel de Nata (Portuguese Custard Tarts)

Learn how to make authentic Portuguese Pastel de Nata with a crispy puff pastry and creamy custard filling. Easy homemade recipe ready in 40 minutes!

4.00 from 3 reviews

Print Recipe

by Pedro Barbosa
Category:Desserts, Easy Breakfast Ideas, Recipes
Cuisine: Portuguese
Difficulty: Easy
Servings: 12/14 units
Prep Time:15 m
Cook Time:25 m
Total Time:40 m
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INGREDIENTS
• 400 grams (14 ounces) frozen puff pastry
• 2 tablespoons corn starch flour
• 450 ml (2 cups) milk
• Lemon peel
• 1 cinnamon stick
• 6 egg yolks
• 200 grams (about 1 cup) granulated sugar
INSTRUCTIONS
1. Place the puff pastry on a floured surface and roll out lightly with a rolling pin.
2. Roll out the pastry from one end to the other and use a knife to cut small circles with approximately 3 (1 1/4 inches) centimeters thick.
3. Place the slices within the muffin tins greased with butter and press the center of the pastry with fingers until fill completely the muffin pans. Prick the bottom of the pastry with a fork and set aside.
4. In a small bowl, dissolve the 2 tablespoons of corn starch flour in a little milk.
5. In a medium saucepan, pour the milk, lemon peel, cinnamon stick, corn starch flour dissolved in milk and the sugar. Bring to a boil over low heat, stirring occasionally with a wooden spoon.
6. When it starts to boil, remove the lemon peel and cinnamon stick (reserve both) and turn off the heat.
7. Add the egg yolks to the pan and stir constantly with a wire whisk. Add the lemon zest and cinnamon stick and place the pan back over low heat until obtain a creamy mixture, stirring occasionally. Turn off the heat and remove the lemon zest and cinnamon stick.
8. Preheat the oven to 200ºC (400ºF).
9. Pour small portions of the cream into the muffin tins lined with the puff pastry and bake for about 15 minutes or until golden brown.
10. Remove the custard tarts from the oven, let them cool completely and sprinkle with cinnamon powder or powdered sugar.
Pastel de Nata (Portuguese Custard Tarts)
Nutrition facts
Serves 12/14 units
Per Serving:
% DAILY VALUE
Calories 331
Total Fat 17 g(22%)
Saturated Fat 5.5 g(27%)
Cholesterol 618 mg(206%)
Sodium 55 mg(2%)
Total Carbohydrate 37.5 g(14%)
Protein 9.5 g