Portuguese Custard Tarts, or Pasteis de Nata, are flaky pastries filled with a lusciously creamy custard that’s subtly sweet with a hint of warm spice. These little tarts are famous worldwide, but they originated in Portugal and are a café favorite. They pair perfectly with coffee and make an easy dessert for parties or after-dinner treats. With this simple recipe, you can bring a piece of Portugal to your kitchen.
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Portuguese Custard Tarts (Pasteis de Nata) Recipe
Let’s talk about Pasteis de Nata, the little tarts with a big personality. Originally from Portugal, specifically the Jerónimos Monastery in Lisbon, these custard tarts have been lovingly baked for decades. Legend has it that monks created the recipe using leftover egg yolks (the whites were used to starch their habits!). Over time, they became a household name around the world. What makes these tarts special is their golden, caramelized custard tops nestled inside buttery, crispy pastry shells. Trying them for the first time might just transport you straight to a café in Lisbon! This recipe is a celebration of simple ingredients worked to perfection. Whether you’re planning a party or just want something unique for dessert tonight, these tarts are a guaranteed win.Why You’ll Love This Recipe
- Authentic Portuguese-inspired flavor in your own kitchen
- Perfect combination of crispy pastry and creamy custard
- Great for special occasions or weekend baking projects
- Pairs wonderfully with coffee or tea
- Flexible recipe with easy ingredient swaps
- No fancy equipment needed—just simple pantry ingredients
Key Ingredients and Substitutions
- Puff Pastry Sheets – Use store-bought for convenience, or make your own if you’re feeling ambitious!
- Egg Yolks – Key for the creamy custard texture; no substitutes here.
- Heavy Cream – Creates rich, velvety texture. Whole milk can work too, but the tarts won’t be as creamy.
- Granulated Sugar – Sweetens the custard perfectly—use standard white sugar.
- Cinnamon Stick – Adds a warm, earthy flavor. A touch of ground cinnamon can be used if you don’t have a stick handy.
- Lemon Peel – Gives a fresh, citrusy note. Just peel the outer zest—no bitter white pith!
How to Make the Recipe (Step-by-Step)
- Roll out your puff pastry sheets and cut them into small circles that fit into a muffin tin. Place each circle into the tin and press gently to form the shell.
- In a saucepan, heat heavy cream, granulated sugar, cinnamon stick, and lemon peel over medium heat, stirring until the sugar dissolves. Remove from heat and let the mixture cool a bit.
- In a bowl, whisk egg yolks until smooth. Slowly pour the slightly cooled cream mixture into the yolks, whisking constantly until everything is combined.
- Strain the custard through a fine-mesh sieve to remove any lumps or large pieces of cinnamon and lemon.
- Preheat your oven to 400°F (200°C). Pour the custard into the pastry-lined muffin tins, filling them about ¾ full.
- Bake for 15-20 minutes or until the tops are golden brown. Let them cool slightly before enjoying for the best texture and flavor.
Expert Tips for Success
Don’t overfill your pastry shells—leave room for the custard to puff during baking.
Straining the custard is key to a smooth, silky texture—don’t skip this step!
Chill the puff pastry before using it—it’s easier to handle when cold.
Use a muffin tin for uniform tart shapes if you don’t have specific tart pans.
Watch the custard closely near the end of baking—the tops should caramelize but not burn.
Variations and Customizations
For a twist, sprinkle freshly grated nutmeg over the tops before baking. Want something less sweet? Reduce the sugar slightly without compromising the custard’s texture. If you’re craving fruit, add a thin slice of fresh strawberry on top of each custard tart before serving—it pairs surprisingly well.
Nutritional Information
Each Portuguese Custard Tart is about 200 calories. They’re made with eggs (a source of protein), but they lean more toward an indulgent snack or dessert. High in carbs and fat because of the pastry and custard, but they’re totally worth it for an occasional treat. Unfortunately, not gluten-free unless you use a GF puff pastry substitute.
Storage and Reheating Instructions
If you have leftovers (unlikely!), store them in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F (180°C) oven for 5-7 minutes to restore their crispy texture and warm the custard.
Recipe Card of Portuguese Custard Tarts (Pasteis de Nata)
Ingredients list
- 1 cup all-purpose flour
- 0.25 teaspoon kosher salt
- 0.33 cup cold water
- 1 stick high-quality unsalted butter fully softened, divided
- 0.75 cup white sugar
- 0.25 cup water
- 1 tablespoon water
- 1 cinnamon stick
- 1 lemon zested in large strips
- 0.33 cup all-purpose flour
- 0.25 teaspoon kosher salt
- 1.5 cups milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- In a bowl, mix together flour, salt, and cold water with a wooden spoon until the dough starts pulling from the sides and holds. Adjust as needed with more flour or water to achieve the desired consistency seen in the accompanying video.
- Move dough to a floured surface, dust lightly with flour, and knead for about a minute to a smooth round. Let it rest, covered, for about 15 to 20 minutes.
- Roll into a thin square, approximately 1/8-inch thick, dusting flour as needed to prevent sticking. The dough should still have a tacky texture.
- Using a spatula, spread one-third of the butter across two-thirds of the dough, leaving a border. Fold over like a letter, aligning edges neatly.
- Turn dough with a scraper to detach from surface, dust with flour, and roll as needed to a 1/8-inch rectangle. Butter another section, fold, and chill on a lined sheet for about 10 minutes till slightly firmer.
- Roll dough to a 1/8-inch thick square, spread remaining butter, moisten edges, roll to a log and chill wrapped for several hours, ideally overnight.
- Simmer sugar, water, cinnamon, and lemon zest without stirring until syrupy, then let cool. Meanwhile, preheat your oven to 550°F and grease a muffin tin.
- Combine flour, salt, and milk over medium heat until thickened, cool slightly and whisk in egg yolks and syrup, straining into a cup.
- Cut chilled dough into 12 pieces, line each tin cavity and fill with custard almost to the top.
- Bake until bubbling and browned, for about 12 minutes. Serve warm as your delightful treat is ready!
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I freeze Portuguese Custard Tarts?
Yes, you can! Freeze them after they’ve cooled completely. Reheat in a 375°F oven until warm.
Why didn’t my custard set properly?
Make sure to follow the recipe steps closely, especially whisking and straining for the right texture.
Can I use milk instead of heavy cream?
Yes, though the custard won’t be as rich. Whole milk is the best alternative.
How do I prevent the pastry from getting soggy?
Bake at the right temperature and be sure not to overfill the shells with custard.
What’s the best way to serve these?
They’re at their best when slightly warm with a dusting of powdered sugar or cinnamon.