Pastel de Nata (Portuguese Custard Tarts)

1 minute read

Crisp, flaky pastry filled with silky custard—these iconic Portuguese tarts are a true café classic. Perfect alongside strong coffee or afternoon tea, they bring a little Lisbon charm straight to your kitchen.

Pastel de Nata (Portuguese Custard Tarts) 🥧✨

Ingredients

Ingredient	Amount	Notes
Whole milk	250 ml	Base for custard
Lemon zest	From 1 lemon	Use long strips, not grated
Fine sea salt	Pinch	Balances sweetness
Egg yolks	3 large	Richness for custard
Caster sugar	150 g	Sweetens and stabilizes
Cornflour	25 g	Thickens custard
Puff pastry (ready‑rolled)	320 g sheet	Keep chilled for best flake
Unsalted butter	For greasing	Light coating for tin
Vanilla extract	1 tsp	Adds depth of flavor

Method

Preheat Oven
Heat oven to 250°C (fan) or as hot as possible. Lightly grease a 12‑hole muffin tin with butter.
Prepare Pastry Shells
Roll puff pastry tightly from the short edge into a log. Slice into 12 equal pieces. Place each piece cut‑side down in the tin and press outward with thumbs to form cups. Chill while making custard.
Make Custard
- Heat milk, lemon zest, vanilla, and salt until steaming (not boiling). Remove zest.
- Whisk egg yolks, sugar, and cornflour until smooth.
- Slowly pour in hot milk, whisking continuously.
- Return to pan and cook over medium heat, stirring until thickened.
Fill & Bake
Spoon custard into chilled pastry cups, nearly to the top. Bake 10–12 minutes until pastry is golden and custard is blistered with caramelized spots.
Cool & Serve
Let cool in tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.