Name: Pastel de Nata: Classic 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 for dusting; Powdered sugar for dusting

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Introduction

Pastel de Nata are classic Portuguese custard tarts with a crisp, flaky pastry and a creamy, lightly caramelized filling. These bite-sized treats are perfect for sharing and offer a delightful balance of sweet and aromatic flavors.

A white plate holds seven round custard tarts arranged closely together, each tart showing multiple thin layers of golden-brown, flaky pastry that appear crisp and light. The top layer surrounding the filling is darker brown with slight caramelization. In the center of each tart is a smooth, shiny, pale yellow custard filling with a glossy surface that reflects light, slightly sunken in the middle. A woman's hand is gently lifting the plate against a soft white marbled surface and a blurred background with a white bowl partially visible. 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 with the cut side down. Press and stretch the dough evenly into the base and up the sides of each cup using your thumbs.
Step 3: In a saucepan, whisk together the sugar, flour, and a small amount of 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 to absorb the flavors.
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 to ensure a smooth filling. Let it cool slightly.
Step 7: Preheat your oven to 500°F (260°C) or as high as it safely goes.
Step 8: Pour the custard into the prepared pastry cups, filling each about three-quarters full. Bake for 12–15 minutes, or until the custard puffs up and the tops start to blister and brown. Some black spots are traditional and add to the flavor.
Step 9: Let the tarts cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

Use a good-quality puff pastry for best flakiness and texture.
Be careful not to overfill the pastry cups to avoid spilling during baking.
For a citrus twist, try adding orange peel instead of lemon peel.
Serve warm with a light dusting of cinnamon and powdered sugar for an authentic finish.

Storage

Store leftover Pastel de Nata in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven for a few minutes to refresh the crispiness before serving. These tarts are best enjoyed fresh but can be frozen unbaked for up to one month.

How to Serve

A close-up view of a small tart with three layers: the bottom and sides have a light brown, flaky pastry crust with a slightly rough texture, the middle layer is smooth and creamy pale yellow custard, and the top layer is a thin, caramelized golden brown surface with small black sesame seeds scattered on it. The tart sits on a simple white plate with a few extra black seeds around it, all placed on a white marbled surface. In the background, slightly blurred, there are other similar tarts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade puff pastry?

Absolutely! Homemade puff pastry works beautifully and adds a personal touch. Just ensure it’s rolled thin and chilled before shaping.

Why do some tarts get black spots on top?

The characteristic blackened spots come from caramelization during high-heat baking. They add a slight smoky flavor and are traditional in Pastel de Nata, so don’t worry if you see them.