Pastéis de nata – recipesshubb

Pastéis de Nata – Authentic Portuguese Custard Tarts

Pastéis de Nata, also known as Portuguese custard tarts, are a beloved dessert with a flaky, buttery pastry shell and a rich, creamy custard center. With origins in Lisbon’s Jerónimos Monastery, these tarts have become a worldwide favorite, admired for their caramelized tops and delicate, melt-in-your-mouth texture.

Making pastéis de nata at home may seem daunting, but with the right technique and ingredients, you can achieve crispy, golden puff pastry shells and perfectly smooth custard every time.

Ingredients

For the Pastry

1 sheet of puff pastry (store-bought or homemade)
1 teaspoon flour (for dusting)

For the Custard

1 cup (240 ml) heavy cream
½ cup (100 g) granulated sugar
½ cup (120 ml) whole milk
2 tablespoons all-purpose flour
6 large egg yolks
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
1 cinnamon stick (optional)

Time and Temperature

Preparation Time: 20 minutes
Chilling / Resting Time: 15 minutes
Baking Time: 15–20 minutes
Total Time: About 50 minutes

Oven Temperature

250°C (480°F) – very hot to achieve caramelized tops

Instructions

Step 1: Prepare the Pastry

Preheat the oven to 250°C (480°F).

Lightly dust your work surface with flour. Roll out the puff pastry sheet to smooth it, then cut into circles slightly larger than your muffin or tart tin wells. Press the pastry into the tins, ensuring it reaches the edges. Chill for 10–15 minutes to keep it firm during baking.

Step 2: Make the Custard

In a saucepan, whisk together milk, cream, sugar, and flour until smooth. Add the cinnamon stick and lemon zest if using. Heat over medium heat, stirring constantly, until it thickens slightly (do not boil).

Remove from heat and let cool for 5 minutes. Remove the cinnamon stick and lemon zest. Gradually whisk in the egg yolks and vanilla extract until fully incorporated.

Step 3: Fill the Tarts

Pour the custard into the chilled pastry shells, filling each about ¾ full.

Step 4: Bake

Bake in the preheated oven for 15–20 minutes, rotating the tray halfway if necessary. The tops should develop dark caramelized spots, and the pastry should be golden and crispy.

Step 5: Cool and Serve

Let the pastéis de nata cool in the tin for a few minutes before transferring to a wire rack. Serve slightly warm for the best texture, or at room temperature.

Serving Suggestions

Dust with powdered sugar or cinnamon before serving
Serve with a small cup of espresso or black tea
Perfect as an indulgent breakfast treat or dessert

Storage

Best enjoyed fresh
Store at room temperature in an airtight container for 1–2 days
Refrigeration is possible, but the pastry loses crispness
Reheat in a hot oven for 5 minutes to restore crunch

Tips for Perfect Pastéis de Nata

Use very hot oven to get the caramelized top
Chill pastry before filling to prevent soggy bottoms
Don’t overcook custard—center should remain slightly soft
Use high-quality ingredients for the richest flavor

Variations

Chocolate Pastéis de Nata: Add cocoa powder to custard
Coffee-flavored: Add 1 teaspoon instant coffee to custard
Mini tarts: Make smaller versions using mini muffin tins

Why This Recipe Works

The combination of high heat, flaky puff pastry, and smooth egg custard creates the signature taste and texture of authentic pastéis de nata. The quick caramelization in a very hot oven gives it that slightly burnt, sweet top that makes this Portuguese treat irresistible.

Conclusion

Pastéis de nata are more than just a dessert—they’re a culinary icon of Portugal. With crisp, golden pastry and a creamy, indulgent custard, they are perfect for special occasions, a cozy afternoon treat, or impressing guests with your baking skills. Making them at home is easier than you think, and the results are truly delightful.