Portuguese Custard Tarts (Pastéis de Nata Recipe)
Flaky, caramelised pastry shells filled with a silky, lightly spiced custard — the iconic Portuguese pastel de nata, scorched on top and eaten warm.
What is this dish?
Pastéis de nata are the iconic Portuguese custard tarts — originating from the Jerónimos Monastery in Lisbon in the 18th century. They have a flaky puff pastry case, a rich, lightly spiced custard filling, and characteristic dark, caramelised patches on the surface from baking at maximum heat.
Why you'll love it
They look and taste like something from a specialist Portuguese bakery. The combination of shatteringly crisp, flaky pastry and the silky, scorched custard is remarkable.
When to serve
Breakfast or morning coffee, an afternoon pastry, a dinner party dessert, or a weekend baking project.
Quick tips
Maximum oven heat. Thick custard. Don't overfill the cases. Eat warm. Dark patches are correct.
Puff Pastry
The laminated, butter-layered pastry that becomes shatteringly crisp at high heat. Ready-rolled shop-bought puff pastry produces excellent results. All-butter puff pastry is the best quality option.
Cinnamon Stick and Lemon Zest
The aromatics infused into the milk — these are the subtle background flavours that distinguish pastéis de nata from a generic custard tart.
Substitution Options
Add 1 tablespoon of tawny Port to the custard for an authentic Portuguese touch. Replace the cinnamon-sugar dusting with just icing sugar for a simpler finish. Use a vanilla pod instead of extract for a more complex vanilla flavour.
Step-by-Step Instructions
Prepare the pastry cases
Preheat the oven to its maximum temperature — 250°C or as high as it will go. Grease a 12-hole muffin tin generously with butter. Unroll the puff pastry. Roll it up tightly from the short end into a tight log. Cut into 12 equal rounds (approximately 1.5cm thick). Using your thumbs, press each round into a muffin hole, working from the centre outwards to form a thin pastry case that comes up the sides. Refrigerate while making the custard.
Pro Tips:
- •The oven must be at maximum heat — the high temperature caramelises the custard top and crisps the pastry in the short baking time.
- •Press the pastry as thinly as possible without tearing — thinner pastry bakes crispier.
Make the custard
In a saucepan, heat the milk with the cinnamon stick and lemon zest strip until just below simmering. In a bowl, whisk the egg yolks, sugar, and cornflour until smooth. Remove the cinnamon and lemon from the milk. Gradually pour the hot milk into the egg mixture while whisking. Return to the pan over medium heat and stir constantly until the custard thickens — about 3–4 minutes. Add vanilla. Remove from heat.
Pro Tips:
- •The custard must be quite thick at this stage — it will thin slightly in the oven but needs body to hold its shape in the tart.
- •Stir constantly when back in the pan to prevent the eggs from scrambling.
Fill and bake
Pour the warm custard into the prepared pastry cases, filling to about 5mm from the top — they expand slightly as they bake. Bake at 250°C for 15–20 minutes until the pastry is crisp and golden and the custard is set with dark, caramelised patches on top.
Pro Tips:
- •The dark, burnt-looking patches are correct and desirable — they are the defining characteristic of an authentic pastel de nata.
- •Check from 15 minutes — oven temperatures vary significantly at maximum heat.
Cool and serve
Remove from the oven. Cool in the tin for 5 minutes, then remove to a wire rack. Dust with the cinnamon and icing sugar mixture. Serve warm — pastéis de nata are at their very best eaten within 20 minutes of baking.
Pro Tips:
- •The filling firms up slightly as the tarts cool — serve warm rather than hot for the best custard texture.
- •Once cooled completely, the pastry softens. Briefly warm in a 180°C oven for 5 minutes to restore crispness.
Chef's Tips
Techniques that separate good from great
Use homemade rough puff pastry for the authentic version
The original Pastéis de Nata from the Fábrica de Pastéis de Belém in Lisbon uses a laminated dough. For a home version, roll the puff pastry sheet into a tight log — the layers created by this rolling replicate the laminated effect reasonably well.
Add a splash of Port to the custard
A tablespoon of tawny Port stirred into the finished custard adds a Portuguese character and a subtle complexity to the filling. It also gives the custard a very faint amber colour.
Nutrition Facts
Equipment Needed
- 12-hole muffin tin
- Saucepan
- Mixing bowl
- Whisk
Quick Tips
- Maximum oven temperature is not optional — the dark, caramelised custard top and crisp pastry can only be achieved at high heat in a short time.
- The custard should be thick when poured — thin custard produces a flat, underdeveloped filling.
- Eat warm — pastéis de nata deteriorate quickly and are at their peak within 20 minutes of baking.
Recipe Variations
Different ways to make this dish your own
Chocolate Custard Tarts
Add 2 tablespoons of cocoa powder to the custard mixture. The dark custard with crisp pastry is excellent.
Coffee Custard Tarts
Dissolve 1 teaspoon of espresso powder in the warm milk before adding to the egg mixture for a coffee-flavoured variation.
Mini Pastéis de Nata
Use a mini muffin tin and reduce the pastry circles and baking time to 12–14 minutes. Makes 24 bite-sized tarts.
What to Serve With
Perfect pairings to complete the meal
Strong Espresso
The classic Portuguese pairing — a bica (espresso) alongside a warm pastel de nata.
Dusted with Cinnamon Sugar
Apply the cinnamon and icing sugar mixture just before serving while the tarts are still warm.
As a Dessert
Serve warm with a small scoop of vanilla ice cream or a spoonful of whipped cream for a more substantial dessert portion.
Storage & Make-Ahead
Keep it fresh and plan ahead
Refrigerator
Store in an airtight container for up to 2 days. Reheat at 180°C for 5 minutes before serving.
Freezer
Freeze baked tarts for up to 1 month. Reheat from frozen at 180°C for 12–15 minutes.
Make-Ahead
Make the custard up to 24 hours ahead. Prepare and fill the pastry cases just before baking.
Reheating
Reheat in a 180°C oven for 5 minutes to restore the crispness of the pastry.
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