Portuguese Custard Tarts (Pastel de Nata)

 Prep 25 min

Cook 15–18 min

Serves 12 tarts

Ingredients

1 sheet puff pastry (250 g), cold

250 g whole milk

150 g granulated sugar

20 g allpurpose flour

3 egg yolks (≈ 55–60 g)

1 lemon peel strip (no white pith)

1 stick cinnamon (optional)

2–4 g vanilla extract or paste

as needed extra sugar + cinnamon for dusting (optional)

Instructions

1

Prepare the pastry: Roll the cold puff pastry into a tight log. Slice into 12 pieces. Place each piece into a muffin tin and press with your thumbs from the center outward to form thin, even shells.

2

Heat the milk: In a small pot, heat the milk with lemon peel and cinnamon stick until steaming (not boiling). Remove peel and cinnamon.

3

Make the custard base: Whisk flour and sugar together in a bowl. Slowly pour in the hot milk while whisking to avoid lumps.

4

Add egg yolks: Let the mixture cool slightly, then whisk in the egg yolks and vanilla until smooth.

5

Fill the pastry: Pour the custard into the pastry shells, filling each about 3/4 full.

6

Bake: Bake at 250°C (very hot oven) for 12–18 minutes until the tops blister and caramelize and the pastry edges are deep golden.

7

Cool and serve: Let cool 10 minutes in the tin, then lift out. Dust with cinnamon or powdered sugar if you like.

Beginner Tips 

Puff Pastry

• Keep it cold — warm pastry melts and won’t puff properly.
• When pressing into the tin, aim for thin, even walls so it crisps nicely.

Custard

• Add the hot milk slowly to avoid scrambling the yolks.
• If lumps form, strain the custard — easy fix.

Baking

• Pastéis de nata need a very hot oven to blister on top.
• Dark spots are correct — that’s the signature look.

Texture Cues

• Custard should be set but jiggly in the center.
• Pastry should be deep golden and flaky, not pale.

Serving

• Best eaten warm, within a few hours of baking.
• A sprinkle of cinnamon is traditional and balances the sweetness.