Name: Pastéis de Nata Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Portuguese
Ingredients: 280 grams (1 1/3 cup) white sugar; 80 milliliters (1/3 cup) water; 1 teaspoon vanilla extract; 1 lemon peel, cut into strips; 1 cinnamon stick; 355 milliliters (1 1/2 cups) whole milk; 43 grams (1/3 cup) all-purpose flour; 1/4 teaspoon salt; 6 large egg yolks; One 250 gram (8.5 oz) sheet pre-rolled puff pastry; Ground cinnamon, for dusting; Powdered sugar, for dusting

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Introduction

Pastéis de Nata are traditional Portuguese custard tarts known for their crispy puff pastry and creamy, caramelized filling. This recipe will guide you through creating these delicious treats at home, perfect for a cozy afternoon snack or impressive dessert.

The image shows a close-up of several small egg tarts arranged on a baking tray lined with white parchment paper. Each tart has a golden yellow custard filling with a glossy surface and some dark caramelized spots on top, showing a slightly burnt texture. The crust is thin and flaky, with a light brown color that contrasts with the smooth filling. The tarts are round and uniform in size, placed close together in rows. The background is a white marbled texture, adding a clean and simple look to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

280 grams (1 1/3 cup) white sugar
80 milliliters (1/3 cup) water
1 teaspoon vanilla extract
1 lemon peel, cut into strips
1 cinnamon stick
355 milliliters (1 1/2 cups) whole milk
43 grams (1/3 cup) all-purpose flour
1/4 teaspoon salt
6 large egg yolks
One 250 gram (8.5 oz) sheet pre-rolled puff pastry
Ground cinnamon and powdered sugar, for dusting on top (optional)

Instructions

Step 1: Preheat the oven to 290 degrees Celsius (550 degrees Fahrenheit) and lightly grease a 12-cup muffin tin.
Step 2: Combine sugar, water, vanilla extract, lemon peel, and cinnamon stick in a saucepan. Bring to a boil and cook without stirring until the temperature reaches 100 degrees Celsius (220 degrees Fahrenheit).
Step 3: In another pan, whisk together milk, flour, and salt. Cook over medium heat for about 5 minutes, whisking constantly, until thickened. Remove from heat and let cool for 10 minutes.
Step 4: Once cooled, whisk in the egg yolks. Remove the cinnamon stick from the syrup and pour the syrup into the milk mixture. Mix well and strain the mixture into a measuring jug.
Step 5: Cut the puff pastry sheet in half lengthwise. Stack the halves and roll tightly from the short end into a log. Slice this log into 12 equal pieces.
Step 6: Place each pastry piece into a muffin cup. Dip your thumb in cold water and press the center of each dough piece, spreading outward to form a small well that slightly overhangs the edges.
Step 7: Fill each pastry cup about 3/4 full with the custard mixture.
Step 8: Bake for 10–12 minutes until the custard caramelizes and blisters, and the pastry is golden brown.
Step 9: Serve warm, dusted with powdered sugar and ground cinnamon if desired.

Tips & Variations

Use cold water to help shape the pastry easily and prevent tearing.
Adjust baking time if necessary; ovens vary, so watch for the custard to caramelize without burning.
Try adding a splash of lemon liqueur to the custard filling for an extra depth of flavor.
For a gluten-free version, seek out gluten-free puff pastry and use a suitable flour alternative.

Storage

Store leftover tarts in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven set to 180 degrees Celsius (350 degrees Fahrenheit) for about 5 minutes to restore crispness. Avoid microwaving to keep the pastry from becoming soggy.

How to Serve

The image shows four pastel de nata (Portuguese egg tarts) arranged closely on a white plate with a thin blue line near its edge. Each tart is made of flaky golden brown pastry with a slightly crispy, uneven edge, filled with a creamy yellow custard that has caramelized dark brown spots on the top, giving a glossy and slightly burnt look. The background is a smooth white marbled surface, and there are parts of other white plates with blue patterns visible at the edges of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard filling ahead of time?

Yes, the custard can be prepared a few hours in advance and kept refrigerated. Bring it to room temperature before filling the pastry to ensure even baking.

What if I can’t find puff pastry at the store?

You can make your own puff pastry if you have the time, or substitute with phyllo dough layers for a different texture, though the classic rich flakiness may vary.