Print

The Ultimate Guide to Crafting Authentic Pastel de Nata Recipe (Portuguese Custard Tarts): A Journey from Lisbon to Your Kitchen

The Ultimate Guide to Crafting Authentic Pastel de Nata Recipe (Portuguese Custard Tarts): A Journey from Lisbon to Your Kitchen
Print Recipe

These iconic Portuguese custard tarts are creamy, sweet, and perfectly flaky. With a golden, blistered top and a tender puff pastry shell, they’re a delightful treat for dessert or afternoon tea. Making them at home might seem fancy, but with a few simple steps, you’ll have authentic tarts that rival any bakery.

Ingredients

Scale

For the pastry:

  • 1 sheet frozen puff pastry, thawed

  • Flour for dusting

For the custard filling:

  • 3/4 cup (150 g) granulated sugar

  • 1/3 cup (40 g) all-purpose flour

  • 1 1/4 cups (300 ml) whole milk

  • 1 cinnamon stick

  • Peel from 1 lemon (avoid white pith)

  • 6 large egg yolks

Optional for serving:

  • Ground cinnamon

  • Powdered sugar

Instructions

Step 1: Prepare the Pastry

  1. Roll out the thawed puff pastry on a lightly floured surface into a thin rectangle.

  2. Roll it up tightly from one short end to the other, like a jelly roll.

  3. Slice into 12 equal pieces.

  4. Place each piece into a muffin tin cup, cut-side down. Press and stretch the dough evenly into the base and up the sides.

Step 2: Make the Custard

  1. In a saucepan, whisk together sugar, flour, and a small amount of milk to form a smooth paste.

  2. Add the remaining milk, cinnamon stick, and lemon peel. Cook over medium heat, whisking constantly, until it begins to simmer and thicken.

  3. Remove from heat and let steep for 10 minutes.

  4. Whisk the egg yolks in a separate bowl. Gradually whisk the warm milk mixture into the yolks.

  5. Strain the custard through a fine mesh sieve for a smooth texture. Let cool slightly.

Step 3: Bake the Tarts

  1. Preheat the oven to 500°F (260°C) or as high as it safely goes.

  2. Pour the custard into the pastry cups, filling each about 3/4 full.

  3. Bake 12–15 minutes until the custard puffs and the tops blister and brown. Black spots are traditional and add character.

  4. Let cool in the tin for 5 minutes, then transfer to a wire rack.

Step 4: Serve

  • Dust with powdered sugar and a pinch of cinnamon if desired. Serve warm or at room temperature.

Notes

  • Puff pastry: Thaw completely and roll carefully to keep it flaky.

  • Lemon peel: Avoid the bitter white pith when peeling.

  • Custard: Whisk constantly when heating milk to prevent lumps or curdling.

  • Oven: Bake at the highest temperature possible for that signature blistered top.

  • Serving: Dust lightly with powdered sugar and cinnamon for an authentic touch

Find it online: https://tastyquickly.com/the-ultimate-guide-to-crafting-authentic-pastel-de-nata-recipe-portuguese-custard-tarts-a-journey-from-lisbon-to-your-kitchen/