Pastéis de Nata, or Portuguese custard tarts, are a wonderful, easy-to-make Portuguese dessert. These delicious tarts have a beautiful flaky, buttery pastry with a decadent egg custard filling that is slightly lemony with a hint of cinnamon.
To make pastéis de nata, the tarts are baked in a very hot oven so that the tops become scorched – this helps give the pastéis de nata their characteristic flavor and texture. Portuguese custard tarts are perfect for any occasion. They're one of the most beloved traditional Portuguese recipes and are ideal as a snack with a cup of coffee, tea, or even some warmed milk with cinnamon.
What are Pastéis de Nata?
Called pastel de nata in the singular, pastéis de nata are a traditional Portuguese dessert. They're made by filling flaky puff pastry with a sweet, lemony, egg custard that's topped with cinnamon instead of nutmeg like for English custard tarts.
In Southern Portugal, this tasty dessert is called pastéis de Belem, or pastries of Bethlehem. The dessert originated in a convent near Lisbon, and is also known as “doce conventual.”
Pastéis de Nata Ingredients
Pastéis de nata are made from puff pastry filled with rich custard.
The puff pastry is made by laminating a dough made from flour, water, and salt, with plenty of butter, the same method for making croissants.
The custard is made from milk seasoned lemon zest, that's mixed with syrup. The syrup is made by boiling cinnamon, water, sugar, and vanilla extract. To make the custard, you'll also need egg yolks. This gives the tart fillings their characteristic richness and color.
How to Make Pastéis de Nata
Making homemade pastéis de nata is super easy, and is a fun project when you're in the mood to bake over the weekend, especially if you want to make the dough from scratch (which we recommend – it tastes way better!). Here's what to do.
Making the Pastry Dough
To make the pastry dough, start by combing the flour, water, and salt in a bowl. Knead it until the dough starts coming away from the sides of the bowl. It'll be quite sticky, but this is the correct texture. Flour a work surface and turn out the dough. Put a damp towel over it, and let it rest for 15 minutes. Add some extra flour to your work surface. Generously flour your rolling pin as well. Roll the dough out to 10 x 10 inches.
Spread one-third of the butter over the bottom two-thirds of the dough. Fold the area without butter over the middle section, then fold the bottom over the top. Turn the dough 90 degrees, roll out the dough to 10 x 10, and repeat the process. Turn the dough 90 degrees one last time, and repeat. Roll the dough up into a tight log. Chop off the ends, then wrap it in saran wrap and refrigerate it for a minimum of 3 hours. Overnight is better if you can wait that long.
Making the Custard
For the custard, mix the flour with 50 ml of milk until it's nice and smooth. Boil the water, sugar, and cinnamon so that it reaches 212F. Don't stir the mixture, otherwise, the syrup will crystalize. Boil the rest of the milk in another pot. Take it off the heat, and stir in the zest and vanilla. Pop a lid on the pot to let the mixture infuse for a few minutes.
Whisk the flour mixture into the milk, then pour in the syrup. Discard the cinnamon and whisk the mixture until it begins to cool. Add in the egg yolks, strain the custard and set aside.
Assembling and Cooking the Portuguese Custard Tarts
Now it's time to put your tarts together! Cut the pastry into 12 even pieces. Arrange them cut-side down into a muffin tin. Leave for 10 minutes. This will allow the dough to soften so you can shape it. Dip your thumbs into water. Press into the dough and mold it up the sides of the muffin tins. Make sure you don't spread it out too thinly. Pour the custard into the pastry so that it's about three-quarters full.
Bake the custard tarts for 15 to 17 minutes at 550F, or until golden brown. To achieve that authentic burnt look, grill them for the last few minutes to scorch the tarts. Take the tarts out of the oven and let them cool for several minutes. Garnish with cinnamon and serve warm.
How to Serve Pastéis de Nata
Dust your pastéis de nata with some ground cinnamon, powdered sugar, or both. Enjoy them warm or at room temperature with a cup of coffee or tea. Pastéis de nata taste best when freshly baked.
Tips for Making Portuguese Custard Tarts
You can use store-bought puff pastry to make this recipe easier. Filo pastry will work as well.
Use a candy thermometer to know when the sugar-water mixture has reached the correct temperature.
Don't stir the syrup once it starts boiling – this will cause it to crystalize.
When shaping the dough, make sure you don't make the bottom too thin.
How to Store Pastéis de Nata
Store your pastéis de nata in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days.
Can You Freeze Pastéis de Nata?
Of course! You can freeze your pastéis de nata for up to 3 months.
Ingredients
Instructions
Combine the flour, water, and salt in a bowl. Knead until the dough starts coming away from the sides of the bowl.
Turn the dough onto a floured work surface, place a damp towel over it, and let it rest for 15 minutes.
Flour your work surface and rolling pin. Roll the dough out to 10 x 10 inches. Spread 1/3 of the butter over 2/3 of the dough. Fold the area without butter over the middle section, then fold the bottom over the top.
Turn the dough 90 degrees, roll out the dough to 10 x 10, and repeat the process. Turn the dough 90 degrees one last time, and repeat.
Tightly roll up the dough into a log. Cut off the ends, then wrap in plastic wrap and put the pastry in the fridge for at least 3 hours, preferably overnight.
To make the custard, combine flour and 50 ml of milk. Whisk until smooth.
Bring water, sugar, and cinnamon to a boil, until it reaches 212F. Don't stir the mixture.
In a second pot, bring the rest of the milk to a boil. Take off the heat, and stir in lemon zest and vanilla. Place a lid on the pot and leave for a few minutes. Whisk in the flour mixture.
Pour the syrup into the milk mixture. Take out the cinnamon and stir until it begins to cool.
Whisk in the egg yolks strain, and set aside.
Heat your oven to 550F.
Slice the pastry log into 12 even pieces. Put the cut-side down into a muffin tin. Leave for 10 minutes.
Dip your thumbs into water. Press into the dough and mold it up the sides of the muffin tins.
Pour the custard into the pastry so that it's ¾ full. Bake for 15 to 17 minutes, until golden brown.
If desired, grill for the last few minutes to scorch the tarts.
Take the tin out of the oven and let the tarts cool for several minutes. Garnish with cinnamon and serve warm.
Notes
Use a standard muffin tin to make your pastéis de nata.
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