Pastéis de Nata
These pastéis de nata are flaky, crispy, and filled with a rich, silky custard that caramelizes beautifully on top. Inspired by the famous Portuguese tarts, they use store-bought puff pastry for an approachable home version that still delivers on that gorgeous, crackling pastry shell and creamy, fragrant filling. Also try my French Custard Tart, Mini Fruit Tarts, or Tart Crust By Hand.
Pastéis de Nata | Portuguese Custard Tarts | Portuguese Egg Tarts
These Portuguese custard tarts pair rolled puff-pastry shells with a milk-and-egg-yolk custard infused with orange peel and cinnamon. Chill the shaped pastry before filling, then bake in a hot oven until the pastry is golden and the custard is browned on top.Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 1 (250 g) Puff Pastry
- 1 cup (250 ml ) Milk
- 1/2 cup (100 g) Sugar
- Orange Peel
- 1 Stick Cinnamon
- 1/4 cup (30 g) Corn Starch
- 2 tbsp (30 ml) Water
- 4 Egg Yolks
Instructions
- Roll the puff pastry into a thin rectangle about 40 cm (15.75 inches) wide. Brush lightly with water, roll into a log and cut into pieces about 3 cm (1.18 inches) long.
- Place each piece cut-side up in a nonstick muffin pan. Press the spiral of pastry across the bottom and up the sides to form a cup. Refrigerate for at least 30 minutes.
- Heat the milk, sugar, orange peel and cinnamon stick over low heat until simmering. Separately whisk the cornstarch with the water, then whisk in the egg yolks.
- Remove the orange peel and cinnamon stick. Gradually whisk a little warm milk into the yolk mixture, then return this mixture to the milk in the pan, whisking constantly. Cook and stir until the custard thickens.
- Fill the chilled pastry cups with the custard. Bake in a preheated oven at 450°F (230°C) for 15–18 minutes, until the pastry is golden and the custard tops are browned.
- Let the tarts cool enough to handle, then remove them from the pan and place on a rack.
Video
Notes
The video specifies 15–18 minutes of baking and at least 30 minutes of pastry chilling. Heating and thickening the custard and cooling the tarts take additional time; no complete total is specified. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
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