Portuguese Custard Tarts (Pastéis de Nata)

I love these tarts for their buttery, flaky crust and creamy, caramelized custard that’s just lightly scorched on top. They offer a perfect contrast of textures and a nostalgic Portuguese flavor—especially when served warm with a sprinkle of powdered sugar and cinnamon

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ready‑made puff pastry sheet (thawed)

• Egg yolks (usually 3–5) plus optionally 1 whole egg

• Granulated sugar

• Whole milk and/or heavy cream

• Vanilla extract

• Cornstarch (or flour) for thickening

• Water (possibly infused with cinnamon stick or lemon peel)

• Optional: ground cinnamon and powdered sugar for dusting

directions

1. Make the custard: Whisk together egg yolks, sugar, milk, cream, vanilla, and cornstarch until smooth. Chill the mixture for about an hour to dissolve sugar and hydrate ingredients

2. Prepare pastry cups: Roll out thawed puff pastry into a rectangle, then roll tightly into a log. Chill briefly if needed. Slice into rounds and press each round into a greased mini tart mold or muffin tin so the pastry edges rise above the rim

3. Fill and bake: Preheat your oven very high (around 480–500 °F / 250–290 °C) with a baking stone or preheated sheet pan underneath your tart tray if possible. Fill each pastry shell about 70% full with custard. Bake on the top rack until the edges are crisp and the custard tops are deeply caramelized with burnt spots (typically 15–25 minutes)

4. Let tarts cool in the tin for a few minutes before transferring to a rack. Dust with cinnamon or powdered sugar if desired, and serve warm or at room temperature

Servings and timing

• Makes about 12 tarts using a single sheet of puff pastry.

• Prep takes around 25–30 minutes; baking takes 15–25 minutes, plus an optional chilling period—total about 1 hour

Variations

• Use homemade puff pastry or “Portuguese‑style” puff if you want extra layers and authenticity. Otherwise, this shortcut works beautifully

• Add a cinnamon stick, lemon peel, or vanilla pod to the sugar-water infusion for subtle flavor enhancement

• Dust with powdered sugar and ground cinnamon before serving for a traditional Portuguese finish.

storage/reheating

I store leftover tarts in an airtight container at room temperature for up to 2 days; they remain excellent if eaten within that time. Reheat in a 350 °F (175 °C) oven for about 8 minutes to restore crispness. Freezing is possible, but the flaky crust may soften and custard texture can change upon thawing

FAQs

Can I use store‑bought pastry?

Yes—using store‑bought puff pastry is a reliable shortcut and still yields nearly the same flaky shell and crisp edges

What gives the custard its signature burnt spots?

Baking at very high temperatures on the top rack ensures caramelization on the custard’s surface without overcooking its interior

How creamy vs. eggy is the filling?

Authentic Portuguese versions are richer, with extra egg yolks and some offices of cream or milk starch for smoothness. Simplified recipes use fewer yolks and more milk for balance

Do I need special tart pans?

No—standard muffin tins work fine, though pastry may shrink slightly. Traditional tarts use small 3-inch tins, but muffin pans are a practical alternative

Should I refrigerate the tarts?

They’re best kept at room temperature and eaten within 1–2 days. Refrigeration can dull the crust’s crispness and slightly alter custard texture

Conclusion

These Portuguese Custard Tarts (Pasteis de Nata) offer the perfect mix of crunchy puff pastry and creamy caramelized custard. This “easy and delish” version keeps things practical while honoring the flavors of the original. Serve them warm, aromatic with cinnamon or sugar, and enjoy a taste of Lisbon right in your kitchen. Let me know if you’d like help adapting to gluten‑free, vegan versions, or making mini tarts!

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