Introduction: What is Pastel de Nata?
The pastel de nata, also known as Portuguese custard tart, is one of the most beloved desserts in Portugal. With a crisp, flaky puff pastry crust and a rich egg custard filling that’s blistered and caramelized on top, these bite-sized tarts are a must-try for any pastry lover.
Traditionally served warm with a sprinkle of cinnamon or powdered sugar, pastéis de nata are found in almost every Portuguese bakery, especially in Lisbon’s famous district of Belém, where the original version was born.
✅ Why You’ll Love This Pastel de Nata Recipe
- ✅ Beginner-friendly with step-by-step guidance
- ✅ Uses basic ingredients from your pantry
- ✅ Flexible — use store-bought or homemade puff pastry
- ✅ Delivers the authentic flavor of Lisbon
- ✅ Bakes in under 30 minutes
🧾 Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Puff pastry | 1 sheet | Store-bought or homemade |
| Egg yolks | 6 large | For a creamy, rich texture |
| Whole milk | 1 ½ cups | Don’t use low-fat milk |
| Granulated sugar | 1 ⅓ cups | To sweeten and caramelize |
| All-purpose flour | ⅓ cup | Thickens the custard |
| Water | ⅓ cup | For the sugar syrup |
| Cinnamon stick | 1 | Adds traditional flavor |
| Vanilla extract | 1 tsp | Optional, but enhances taste |
| Lemon peel | From 1 lemon | Adds subtle citrus aroma |
| Salt | ¼ tsp | Balances sweetness |
| Ground cinnamon | For dusting | Optional but traditional |
👨🍳 How to Make Pastéis de Nata – Step-by-Step
1️⃣ Prepare the Puff Pastry Base
- Preheat your oven to 290°C (550°F) or the highest possible setting.
- Cut the puff pastry sheet in half, stack them, and roll into a tight log.
- Slice the log into 12 even pieces and place one in each muffin tin.
- Use a wet thumb to press and shape each into a cup, slightly higher than the rim.
2️⃣ Make the Sugar Syrup
- In a saucepan, combine sugar, water, cinnamon stick, lemon peel, and vanilla.
- Heat gently without stirring until it reaches 220°F (100°C).
- Remove from heat and discard the cinnamon stick and peel.
3️⃣ Prepare the Custard Base
- In a separate pot, whisk together milk, flour, and salt until smooth.
- Cook over medium heat, stirring constantly, until thickened (about 5 min).
- Let cool for 10 minutes, then mix in the egg yolks.
- Gradually whisk in the sugar syrup, then strain to remove lumps.
4️⃣ Fill and Bake
- Pour the custard into the prepared pastry shells, filling ¾ full.
- Bake at 550°F (290°C) for 10–12 minutes, or until tops are blistered and golden brown.
- Let cool slightly, then dust with cinnamon or powdered sugar.
🧠 Expert Tips for Success
- 🔥 For authentic caramelized tops, use the broil setting for the last 1–2 minutes.
- 🌡️ Use a candy thermometer to monitor sugar syrup accurately.
- ❄️ Chill puff pastry slightly before shaping for clean edges.
- 🧁 Use a non-stick muffin tin or line with parchment circles.
❄️ How to Store and Reheat
| Method | Details |
|---|---|
| Room Temp | Eat within 1 day for maximum crispiness |
| Fridge | Store in an airtight container for up to 5 days |
| Reheat | Use oven at 200°C (400°F) for 2–3 mins |
| Freeze | Freeze cooled tarts for up to 1 month |
| Defrost | Thaw at room temp, then reheat in oven briefly |
🧁 Variations
- Dairy-Free: Swap whole milk with almond, soy, or oat milk.
- Gluten-Free: Use cornstarch in the custard and GF puff pastry.
- Mini Tarts: Use mini muffin tins for bite-sized pastelitos.
📌 Serving Suggestions
- Serve warm with espresso (bica) or galão (milky coffee)
- Dust with cinnamon or icing sugar before serving
- Pair with a shot of Ginjinha (Portuguese cherry liqueur) for dessert