Today David shares one of my favorite Portuguese recipes ever — the famous pastel de nata recipe for Portuguese custard tarts!
Whenever I’m in Portugal, I know I’m coming back a few pounds heavier.
Aside from all of the delicious seafood dishes, bowls of rice, and endless glasses of wine, Portugal is also home to my waistline’s arch-nemesis: pastéis de nata (pastel de nata in the singular — but who stops at just one?)
These Portuguese custard tarts are dangerously delicious. You might think that one would be enough, but only if you’ve never tried one. Because there’s something addictive about the combo of blistered, caramelized custard and flaky golden brown puff pastry.
Try one, and you’re hooked for life!
The most famous custard tarts come from the town of Belém, just outside of Lisbon. Here, in the Jerónimos Monastery, the famous recipe was born!
The version below gives you as close a taste to the original as possible. For a real classic taste, serve the pastéis warm, dusted with cinnamon. I opted for pre-made puff pastry, but making your own from scratch is definitely an option too!
Read more: The history of the Portuguese custard tart
Key Ingredients
Key Ingredients: Egg yolks, milk, flour, salt, cinnamon, sugar, water, lemon, vanilla, and puff pastry.
Ingredient Notes & Substitutions
- Custard: Use a pastry thermometer for best results (if you like to make sweets or fried foods, this is a great investment!).
- Dough: I don’t make my dough from scratch here. I did once… it was a lot of work and quite fussy. I find that good quality puff pastry dough works very well. For the homemade dough, I look forward to my next trip to Lisbon!
- Oven temperature: A quick note about the oven temp — it’s high! If your oven doesn’t go this high, just put it at the max. heat. And if you have a convection oven, this is a recipe to use that setting!
Pastel de Nata Recipe (Portuguese Custard Tarts)
Here is my step-by-step tutorial to delicious Portuguese custard tarts every time. For the full printable recipe (including exact measurements) scroll down.
Steps 1-2: Begin by making a sugar syrup. Combine the sugar, water, vanilla extract, lemon zest, and cinnamon stick in a saucepan and cook at a medium heat until a thermometer reads 220°F (100°C).
Steps 3-4: In a separate saucepan, whisk the milk, flour, and salt together until well combined. Cook over medium heat, whisking constantly, for about 5 minutes until thickened. Remove from the heat and let cool for 10 minutes.
Steps 5-6: Whisk in the egg yolks until well combined.
Steps 7-8: Remove the cinnamon stick from the sugar syrup and slowly add to the mixture. Then strain into a pouring cup.
Steps 9-10: Cut the puff pastry in half and place one half on top of the other. Then roll into a tight log (across the shorter side so you have a long log). Cut the log into 12 equal pieces (not pictured).
Steps 11-12: Now press each of the 12 pieces into a well greased muffin tin. You can wet your thumb with cold water to keep the dough cool enough. The dough should extend slightly past the edges of the tin.
Steps 13-14: Fill each cup of dough 3/4 of the way to the top with custard and bake at 550°F (290°C) (or the highest your oven goes) for about 10-12 minutes. You want the custard to brown and even blacken a bit on top — this is a sign of a true pastel de nata!
Recipe Tips & FAQs
While you can freeze pasteis de nata, these Portuguese custard tarts are much better when eaten immediately. If you must freeze them, use them within one month and let them come to room temperature before you pop them in a hot oven (400°F/200°C) for a minute or two.
These pasteis de nata will last up to five days. But the dough loses its distinctive crispy texture pretty quickly. Even on day two you’ll notice a difference. I recommend making small batches to enjoy within a day or two.
Keep them out on the counter the day you make them, and if there are still leftovers you can store in the fridge. But make sure they come to room temperature before enjoying the next day (or feel free to pop into the oven for a quick warm up).
Serving Suggestions
A custard tart is perfect any time of day — breakfast, snack, dessert… but always with a cup of coffee! I love it with a “bica” (espresso) but many of my friends go for a café con leche (or café com leite should I say!).
More Portuguese Recipes
Yes… this is a (mostly) Spanish food blog! But I have spent lots of time in our neighboring country and LOVE Portuguese cuisine and culture. Here are some other Portuguese favorites on the blog!
- Bifana Sandwich: Lisbon’s famous pork sandwich. Perfect with a drizzle of hot sauce!
- Broas de Mel: A typical Portuguese pastry with local honey.
- Caldo Verde: Portugal’s delicious green soup! Comfort food at its best.
- Portuguese Cod & Potatoes: One of my favorite dishes (my mother-in-law also does a Spanish version).
- Francesinha: Porto’s infamous enormous sandwich! So many toppings…
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Pasteis de Nata (Portuguese Custard Tarts)
Ingredients
- 1/3 cup all-purpose flour (40 g)
- 1/4 teaspoon salt
- 1 1/2 cups of whole milk (350 ml)
- 1 1/3 cups white sugar (265 g)
- 1/3 cup water (80 ml)
- 6 large egg yolks
- 1 teaspoon vanilla extract (5 ml)
- 1 cinnamon stick
- 1 lemon peel only, cut into strips
- 1 sheet pre-rolled puff pastry (about 300g or 10 oz)
- Optional ground cinnamon for dusting on top
Instructions
- Preheat your oven to 550°F (290°C), and lightly grease a 12-cup muffin tin.
- In a saucepan, bring to a boil the sugar, water, vanilla extract, lemon zest, and cinnamon stick. Cook until a thermometer reads a temperature of 220°F (100°C). Resist the urge to stir!
- Separately, whisk the milk, flour, and salt together very thoroughly. Cook over medium heat, whisking constantly, for about 5 minutes or until well combined and the milk is thickened. Take off the heat and let cool for 10 minutes.
- Once cooled, whisk in the egg yolks. Then add the sugar syrup (first removing the cinnamon stick), and mix until everything is well-combined. Strain into a measuring jug.
- Meanwhile, cut the puff pastry sheet into two pieces and place them on top of each other. Tightly roll the sheets into a log, from the short side. Next, cut the log into 12 evenly sized pieces.
- Place one piece in each of the 12 wells of the muffin tin. Dipping your thumb in cold water first, press your thumb down into the center of the dough piece and press outwards to form a cup with the pastry. The pastry cup should have its top edge just above the top of the well of the muffin tin.
- Fill each pastry cup 3/4 of the way to the top with custard.
- Put the tray in the oven and bake until the custard starts to caramelize and blister and the pastry goes golden brown (roughly 10-12 minutes).
- Serve warm, with powdered sugar and ground cinnamon (both optional, but delicious)!
Nutrition
Update Notice: This post was originally published on June 25, 2019 and was updated with new text and photos on June 8, 2021.
Have you tried out my recipe for authentic pasteis de nata? Let me know if you got that blistered golden goodness that makes this pastel de nata recipe so good!
Photography by Giulia Verdinelli
Jennifer
Easier recipe than I expected for professional looking tarts. A little sweet for me so I may try less sugar next time. I also had half the custard leftover – used metric measures so not sure if there is an error or if it was just me?
Will definitely try again
Heather
I’m making these today. How many days do they stay fresh and can you freeze leftovers? Just trying to determine if I’m keeping the extras or handing them out. Thanks!!
Lauren Aloise
They are best (most crispy) on the same day but will last 3 days without losing much quality. After that they’re fine to eat but getting a bit stale. They do freeze well! I’d reheat in a hot oven to try to get a bit of crunch (after defrosting at room temp).
Tia
Helloo, it looks so tasty I can’t wait to try! But can I reduce amount of the eggs? like 4 egg yolks per recipe? Thank youu
Lauren Aloise
I’ve never tried it (some recipes use even more!) but I’m sure it would still be yummy. Let me know if you try.
Cathy
I don’t have cups. Do you have the ingredients in metric measurements please? (grams)
Lauren Aloise
All of the ingredients are listed in both metric and US!
carol vigurs
gorgeous custard, more accurate sizing of pastry would have helped to check against my pre made sheet – like other commenters, mine came out too thin when made to reach the top of the muffin tin, as instructed, next time I will not stretch them so much, an indentation will do I am sure, – and cook at 290C?? a typo surely? – my oven only goes to 270! I referred to other recipes to check this and found 190C for 20 minutes perfect.
Lauren Aloise
290°C is correct but many have had success at a lower temp due to their specific oven limits!
T
I guess I”m making a custard pie next because I’ve got 2 cups of filling leftover. Not a bad thing, but if I do this again I’ll probably halve the filling and see if I’m closer……
Terry Lewis
Hi, I have just had these and they taste amazing. Mine were particularly burnt on top though, is 290c too hot, if it is a fan oven do you think? Should I reduce the temp? They taste great, but looked a but charred.
Lauren Aloise
They are often quite burnt in pastry shops in Lisbon as well – some prefer this style, but yes, I would definitely lower by 10°C next time and also keep a close eye on them. If they start becoming too burnt again, cover with foil for the remaining oven time.
Stephan
That calculates to 22grams of sugar per tartlet. Thats 5 teaspoons in each. I’ll just let that sink in.
Alyssa
It actually amounts to 12 grams but ok buddy
Sumi
Hi could u please explain me the pastry part again Im in SA here we get today’s puff pastry. Do I open it up nd re roll it. Please advise
Khalied
Yes. Today’s pastry works perfectly – 300g I think. It’s enough for 12 tartlets in a muffin pan
Lee
They were delicious and much easier to make than I would have thought. Thank you!
Colette in London
Great recipe. I made them for my Portuguese partner and he Loved them. First batch last weekend were fab, if a little overfilled. This weekend I’m paying more attention to the note about 3/4 filling!
Lauren Aloise
So happy they turned out well!
Amy
These were amazing! The only advice I have is to specify the size of the puff pastry sheet. I am in NZ and used Edmonds pre-rolled puff pastry which are 150 g each. I initially cut it into 12 pieces, but these were way too thin so, if you’re using this recipe & the Edmonds pastry, I recommend cutting into 6 pieces per sheet. Overall, this recipe is easy to follow and the result is a smooth, caramelised, sweet treat!
Jeanette
Hi Amy, I’m also from NZ, and know the Edmonds sheets you are talking about, did you put 2 pieces together so it wasn’t so thin? I usually use the block that you roll out, how did this make?
Mick
Jools
You can get these at Lidl in the bakery section. About 50p each.
Jools
Hi
I buy these from a Portugese chap at my once monthly market in Frome, Somerset UK. He packs me 6 with happy pictures of the tarts on the box! However, they are not cheap at around £10..
I can’t wait to make these now… & they will be devoured whilst we watch the World Cup Rugby this week .. thank you & great recipes on your link too!
Jools
I
Sandy
In Portugal…and addictive! They are 1 euro each in Belém and everywhere we have had them.
sally
Made these at Verril Farm in Concord Ma with Chef Guida Ponte!
Pamela Walters
Just home from a trip to Portugal and I’m going to give this a try. BUT HOW MUCH CINNAMON?? Other recipes say to use a cinnamon stick and remove it once the syrup is ready so I’ll try that.
Lauren Aloise
Hi Pamela – yes, exactly, that’s what this also refers to. A cinnamon stick that you remove before adding the eggs. And ground cinnamon on top later if that is your preference!
Lori
Noticed the cinnamon thing too, but took Thad’s advice. Also, enough custard for two batches. My biggest problem was my oven only goes as high as 525 for bake. Anything else is broil. They are in the oven now and I’m going to start watching at the ten minute mark! Looks like 17 minutes at 525 degrees F. Wish I could post a picture!
Lauren Aloise
Hope they came out great!
Wade
There is no cinnamon in the ingredients list, but step 2 refers to cinnamon. Is it one cinnamon stick?
Lauren Aloise
Hi Wade, there is a cinnamon stick in the ingredients, and I’ve clarified in the instructions as well. Happy baking!
THAD
These are delish! Made them for friends we met travelling in Portugal – BIG hit. They’re the typical teeth-aching sweet pastry. I’ll try reducing the sugar just a little next time. The instructions refer to adding cinnamon to the sugar syrup but the ingredients don’t list how much. I used a big pinch and it seemed fine. Can’t wait to make them again.
Lauren Aloise
Hi Thad — it is a stick of cinnamon! I clarified in that step. But ideally you use the cinnamon stick and remove later in the recipe. Happy they turned out well!