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Pastéis de Nata: (Portuguese Custard Tarts)

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Golden, flaky puff pastry filled with a creamy egg custard and baked to perfection until the tops are caramelized. A quintessential Portuguese dessert that’s perfect for tea time or an indulgent treat.

Ingredients

Scale

For the Pastry Shells:

  • 1 sheet puff pastry (thawed if frozen)

For the Custard Filling:

  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 4 large egg yolks (room temperature)
  • 1 teaspoon vanilla extract
  • Ground cinnamon (optional, for dusting)

Instructions

1. Prepare the Pastry Shells:

  • Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin.
  • Roll the puff pastry into a log and cut into 12 slices. Press each piece swirl-side-up into the muffin cups, stretching to cover the base and edges. Chill for 15 minutes.

2. Make the Custard:

  • In a saucepan, whisk sugar and flour. Gradually add milk and cream, whisking to combine.
  • Cook over medium heat, stirring constantly, until thick (5–7 minutes).
  • Cool slightly, then whisk in egg yolks and vanilla until smooth.

3. Assemble and Bake:

  • Pour custard into pastry shells, filling each 3/4 full.
  • Bake for 15–20 minutes, rotating halfway, until tops are golden with caramelized spots.
  • Cool in the tin for 10 minutes before transferring to a rack.

4. Serve and Garnish:

  • Serve warm or at room temperature. Dust with cinnamon for a traditional touch.

Notes

Serving Suggestions:

  • Best paired with coffee or tea. Serve as a dessert or snack.

Tips & Tricks:

  • Chill the dough before baking for flakier shells.
  • Strain the custard if there are lumps for a silky texture.

Storage & Reheating:

  • Store in an airtight container at room temp for 2 days or in the fridge for up to 4 days.
  • Reheat in a 350°F (175°C) oven for 5 minutes to restore crispiness. Avoid microwaving.

Find it online: https://cakeshungry.com/portuguese-custard-tarts/