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Portuguese Custard Tarts (Pastéis de Nata): Authentic Recipe with Puff Pastry

Portuguese custard tarts, or Pastéis de Nata, are one of the most beloved pastries in the world. With their flaky, golden puff pastry shells and creamy, caramelized custard centers, they’re a true taste of Portugal. The best part is—you can recreate these bakery-style tarts right at home with ready-made puff pastry and a simple custard filling.

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Ingredients (Makes 12 Tarts)

For the Pastry Shells

• 1 sheet puff pastry (thawed if frozen)

For the Custard Filling

• 1 cup (240 ml) whole milk
• 3 tablespoons all-purpose flour
• 1 ¼ cups (250 g) sugar
• ⅔ cup (160 ml) water
• 1 cinnamon stick
• 1 strip of lemon peel (avoid white pith)
• 6 large egg yolks
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the Puff Pastry

1. Lightly flour your surface. Roll the puff pastry sheet into a log (like a jelly roll).
2. Cut into 12 equal slices.
3. Place each slice cut-side down into a muffin tin.
4. Dip your thumbs in water and press the dough outward to line each cup, creating thin pastry shells.

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2. Make the Custard Base

1. In a saucepan, whisk together milk and flour until smooth.
2. Place over medium heat, stirring constantly, until thick and creamy (like a thin pudding). Remove from heat.

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3. Make the Sugar Syrup

1. In another saucepan, combine sugar, water, cinnamon stick, and lemon peel.
2. Bring to a boil without stirring. Cook until syrup reaches 220°F (104°C) or about 3–4 minutes.
3. Remove cinnamon and lemon peel, then slowly stir syrup into the milk mixture.

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4. Add the Egg Yolks

1. Let the mixture cool slightly, then whisk in the egg yolks and vanilla until smooth.
2. Strain through a fine sieve to remove lumps for a silky custard.

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5. Assemble the Tarts

1. Preheat oven to 250°C (480°F) or as high as your oven will go.
2. Fill pastry shells about ¾ full with custard.
3. Bake for 10–12 minutes, or until the custard is set and the tops are blistered and caramelized.

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6. Serve

• Let tarts cool slightly before removing from the tin.
• Serve warm, dusted with powdered sugar and cinnamon if desired.

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Tips for Success

• Authentic Pastéis de Nata are baked at very high heat to achieve the signature caramelized tops—use the highest setting your oven allows.
• Puff pastry should be cold when working with it for best flakiness.
• Store leftovers in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days. Reheat before serving.

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Final Thoughts

Making Portuguese custard tarts at home is easier than you think. With just puff pastry and a silky custard filling, you can bring a little taste of Lisbon right into your kitchen. Perfect with coffee or tea, these golden, creamy tarts are a true treat you’ll want to bake again and again.

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