Golden, flaky pastry filled with silky vanilla custard and baked until beautifully caramelized on top—these Pastéis de Nata are Portugal’s most famous pastry. Crispy on the outside, creamy on the inside, and impossible to eat just one!
Ingredients
For the Pastry
- 2 sheets puff pastry, thawed
For the Custard Filling
- 1½ cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 3 tablespoons all-purpose flour
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cinnamon stick (or ½ teaspoon ground cinnamon)
- Strip of lemon peel (optional)
- Pinch of salt
For Serving (Optional)
- Ground cinnamon
- Powdered sugar
Step 1: Prepare the Oven
Preheat your oven to 475°F (245°C).
Lightly grease a 12-cup muffin tin.
Step 2: Prepare the Pastry
Roll out the puff pastry slightly.
Cut circles large enough to line each muffin cup.
Press each pastry round into the muffin tin, forming a small shell.
Chill the pastry-lined pan while preparing the filling.
Step 3: Make the Custard
In a saucepan, whisk together the sugar, flour, and salt.
Gradually whisk in the milk and cream until smooth.
Add the cinnamon stick and lemon peel (if using).
Cook over medium heat, stirring constantly, until the mixture thickens.
Remove from the heat and discard the cinnamon stick and lemon peel.
Let cool for about 5 minutes.
Step 4: Add the Egg Yolks
Whisk the egg yolks with the vanilla extract.
Slowly whisk a little of the warm milk mixture into the yolks to temper them.
Pour the egg mixture back into the saucepan and whisk until smooth.
Step 5: Fill the Pastry Shells
Pour the custard into each pastry shell, filling them about ¾ full.
Step 6: Bake
Bake for 15–18 minutes, or until the pastry is crisp and the tops develop golden brown spots with slight charring.
Step 7: Cool
Allow the tarts to cool in the pan for 5 minutes.
Transfer to a wire rack.
Serve warm or at room temperature.
Serving Suggestions
Dust with:
- Ground cinnamon
- Powdered sugar
Enjoy with:
- Fresh coffee
- Espresso
- Tea
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm in a 375°F (190°C) oven for 5–7 minutes to restore the crisp pastry.
- Freezing: Not recommended, as the custard texture may change.
Tips for Perfect Pastéis de Nata
- Bake at a very high temperature to achieve the signature blistered tops.
- Chill the pastry before filling to help create flaky layers.
- Avoid overfilling the pastry shells, as the custard expands during baking.
- Serve the tarts the same day for the crispiest pastry and creamiest filling.
These Authentic Portuguese Custard Tarts feature buttery, flaky pastry and a rich, creamy custard with beautifully caramelized tops. They’re a classic bakery favorite that’s perfect for breakfast, dessert, or an afternoon treat with coffee.