Portuguese Custard Tarts, or Pastéis de Nata, are a delightful treat that combines creamy custard with a flaky, golden crust. Each bite offers a perfect balance of rich, velvety filling and crisp, buttery layers that melt in your mouth.
With just 30 minutes of prep and 15 minutes of baking, these tarts are surprisingly simple to make yet feel indulgent. The warm, caramelized top adds a hint of sweetness, while the smooth custard brings a comforting richness. Whether enjoyed fresh from the oven or cooled, they’re a crowd-pleaser that feels both elegant and approachable.
These tarts are a sensory delight, with their golden hue and inviting aroma that fills your kitchen. The contrast of textures—crisp pastry against silky custard—creates a satisfying experience in every bite. Infused with a touch of cinnamon and vanilla, the flavors are subtly spiced and deeply comforting.
Perfect for breakfast, dessert, or an afternoon treat, they’re a versatile addition to any occasion. In under an hour, you can create a batch of these iconic tarts that transport you straight to a Portuguese café.
Ingredients for Portuguese Custard Tarts (Pastéis de Nata)
- 1 ⅓ cups (10 ½oz/296g) granulated sugar
- ½ cup (4floz/115ml) water
- 1 large cinnamon stick
- 1 cup (8floz/225ml) whole milk
- ½ cup (4floz/115ml) double cream (or heavy cream)
- 5 large egg yolks
- 1 large egg
- 1 tablespoon vanilla extract
- ¼ cup (1oz/28g) cornstarch/cornflour
- 1 pack frozen puff pastry (thawed according to package instructions)
Step-by-Step Instructions
- Preheat the oven to 500°F (250°C).
- Make the cinnamon sugar syrup: In a small pan, combine sugar, water, and cinnamon stick. Bring to a simmer and let it simmer for 3 minutes. Turn off the heat and set aside to infuse.
- Heat the milk and cream: In a separate saucepan, combine milk and cream. Place over medium heat until it simmers, then remove from heat and let it cool slightly.
- Prepare the egg mixture: In a large bowl, whisk together egg yolks, whole egg, vanilla extract, and cornflour until smooth and lump-free.
- Temper the eggs: Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low-medium heat, whisking continuously, until it thickens (3-4 minutes). Remove from heat.
- Add the syrup: Whisk the cooled cinnamon sugar syrup into the custard. Discard the cinnamon stick and set the custard aside.
- Prepare the pastry: Lightly flour a work surface and roll out the puff pastry. Cut into 14 equal rounds using a 3 ½ inch (9cm) cookie cutter.
- Assemble the tarts: Press each pastry round into a lightly greased muffin tin, pushing it down and up the sides to form a cup. Fill each pastry cup three-quarters full with custard.
- Bake: Place in the preheated oven and bake for 15 minutes, or until the tops are golden brown and slightly caramelized.
- Serve: Remove from the oven and let cool slightly. Serve warm as is or with a dollop of cream on top. Enjoy!
Perfect Pairings: Serving Suggestions
Portuguese Custard Tarts are delightful on their own, but you can elevate them with a sprinkle of powdered sugar or a drizzle of caramel sauce. For a refreshing contrast, serve with a side of fresh berries or a dollop of whipped cream. Pair with a cup of strong coffee or espresso for an authentic Portuguese experience.
Keep It Fresh: Storage and Reheating Tips
Store leftover tarts in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their crispiness. Avoid microwaving, as it can make the pastry soggy.
Quick Fixes: Time-Saving Tips
To save time, use store-bought puff pastry instead of making it from scratch. You can also prepare the custard a day ahead and store it in the fridge, allowing you to assemble and bake the tarts quickly the next day. Pre-measure all ingredients before starting to streamline the process.
Get It Right: Equipment Guidance
A 12-cup muffin tin is essential for shaping the tarts evenly. Use a 3 ½ inch cookie cutter for precise pastry rounds, and a whisk to ensure a smooth custard. A silicone pastry brush can help lightly grease the muffin tin without overdoing it.
Common Questions Answered
Can I use a different type of milk? Whole milk works best for richness, but you can substitute with 2% milk if needed. Why is my custard lumpy? Ensure you whisk continuously while cooking and temper the eggs properly to avoid lumps. How do I achieve a golden top? Bake on the top rack of the oven and keep an eye on them during the last few minutes.
Portuguese Custard Tarts (Pastéis de Nata)
Ingredients
- 1 ⅓ cups granulated sugar 10 ½oz/296g
- ½ cup water 4floz/115ml
- 1 large cinnamon stick
- 1 cup whole milk 8floz/225ml
- ½ cup double cream 4floz/115ml
- 5 large egg yolks
- 1 large egg
- 1 tablespoon vanilla extract
- ¼ cup cornstarch/cornflour 1oz/28g
- 1 pack frozen puff pastry
Instructions
- Preheat oven to 500°F (250°C).
- Making the Custard: In a small pan, add the sugar, water, and cinnamon stick. Bring to a simmer and allow to simmer for 3 minutes. Turn off the heat and set it aside to infuse.
- In a separate saucepan, combine milk and cream and place over medium heat. Allow the mixture to come to a simmer, then remove from the heat and set aside to cool down.
- To a large bowl, add the egg yolks, whole egg, vanilla extract, and cornflour. Whisk until fully combined and no lumps remain.
- Temper the egg mixture by introducing the hot milk to it whisking as you go. Return this egg mixture to the saucepan and place over low-medium heat. Whisk continually until mixture thickens, around 3-4 minutes. Remove from the heat.
- Whisk in the cooled cinnamon sugar syrup. Discard the cinnamon stick and set the custard aside.
- Assembling the Tarts: Lightly flour a work surface and cut puff pastry into roughly 14 equal rounds using a 3 ½ inch cookie cutter.
- To a lightly greased muffin tin, push each piece of puff pastry down and up into the sides of the muffin holes until evenly distributed.
- Pour custard into each muffin tin so each one is three-quarters full.
- Bake for roughly 15 minutes or until golden brown on top. (See notes above about browning the tops????)
- Serve warm as is or with a dollop of cream on top. Enjoy!
