Pastel de Nata
These iconic Portuguese custard tarts feature a rich, creamy egg custard baked in a crisp, flaky puff pastry shell. A hint of lemon and cinnamon elevates the sweet, caramelized top. Perfect as a sweet treat with coffee.
An original recipe by Forkin
- Total time
- 2 hr 55 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 262 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 320 gpuff pastry, store-bought, chilled
- 200 ggranulated sugar
- 120 mlwater
- 1 pcscinnamon stick
- 1 pcslemon peel, from 1/4 lemon
- 6 pcsegg yolk
- 25 gall-purpose flour
- 250 mlwhole milk
Equipment
saucepan · bowl · fine-mesh sieve · wire rack · baking sheet · oven · whisk · muffin tin
The method
Step by step
- 1
Unroll the puff pastry dough and tightly roll it into a log from the shorter side.
About 2 min
- 2
Wrap the pastry log in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours, to allow it to firm up.
About 30 min
Cook’s note: This step helps create the distinct flaky layers.
- 3
While the pastry chills, prepare the syrup by combining the granulated sugar and water in a small saucepan.
About 1 min
- 4
Add the cinnamon stick and lemon peel to the saucepan with the sugar and water.
- 5
Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
About 3 min
- 6
Once boiling, reduce the heat and simmer for 3-5 minutes until the syrup thickens slightly.
About 5 min
Cook’s note: Do not stir once boiling to prevent crystallization.
- 7
Remove the syrup from the heat and let it cool completely.
About 20 min
- 8
In a separate bowl, whisk together the egg yolks, all-purpose flour, and whole milk until smooth.
About 2 min
Cook’s note: Ensure no lumps remain.
- 9
Once the syrup has cooled, remove the cinnamon stick and lemon peel.
About 1 min
- 10
Gradually pour the cooled syrup into the egg mixture while continuously whisking to temper the yolks and prevent scrambling.
About 2 min
Cook’s note: Pour slowly in a thin stream.
- 11
Pour the custard mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens to a consistency similar to pouring cream.
About 8 min
Cook’s note: Do not boil the custard, as it can curdle.
- 12
Remove the custard from the heat, pour it through a fine-mesh sieve into a clean bowl to ensure smoothness, and let it cool completely.
About 20 min
Cook’s note: Press the custard through the sieve with a spatula.
- 13
Preheat your oven to 250°C (480°F) and place a baking sheet in the oven to preheat as well.
About 15 min
Cook’s note: The high heat is crucial for achieving the characteristic dark spots on top.
- 14
Lightly grease a 12-cup muffin tin or specific pastel de nata molds.
About 1 min
- 15
Remove the chilled pastry log from the refrigerator and slice it into 12 equal rounds, about 1.5 cm thick.
About 2 min
- 16
Place one pastry round into each prepared muffin cup.
About 1 min
- 17
Using your thumbs, press the pastry from the center outwards, lining the cups to create a thin base and sides that extend slightly above the rim.
About 5 min
Cook’s note: Aim for a very thin pastry shell.
- 18
Fill each pastry shell with the cooled custard mixture, almost to the top.
About 2 min
Cook’s note: Do not overfill, as the custard will puff up.
- 19
Carefully transfer the muffin tin onto the preheated baking sheet in the oven.
- 20
Bake for 15-20 minutes, or until the pastry is golden brown and the custard has caramelized, with some characteristic dark spots on top.
About 20 min
Cook’s note: Keep a close eye on them to prevent burning due to the high temperature.
- 21
Remove the tarts from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
About 5 min
- 22
Serve warm or at room temperature, optionally dusted with ground cinnamon.
Per serving
Nutrition
- Calories
- 262.4kcal
- Protein
- 4.2g
- Carbs
- 31.7g
- Fat
- 13.3g
- Fibre
- 0.9g
- Sugar
- 18.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pastel de nata in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes until warmed through and crisp.
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