If you’ve ever strolled through a bakery in Lisbon, chances are you’ve seen rows of golden, flaky custard tarts with burnished tops — those irresistible pastel de nata.
These iconic Portuguese pastries are crisp, creamy, and just the right amount of sweet. The good news? You don’t need a trip to Portugal to enjoy them. With a few kitchen tools and a bit of patience, you can recreate pastel de nata at home.
This recipe walks you through each step — from the buttery pastry to the silky custard filling — so you can bring this European classic to your own kitchen.
What You’ll Need
For the pastry:
- 1 sheet frozen puff pastry, thawed
- Flour for dusting
For the custard filling:
- 3/4 cup (150g) granulated sugar
- 1/3 cup (40g) all-purpose flour
- 1 1/4 cups (300ml) whole milk
- 1 cinnamon stick
- Peel from 1 lemon (use a vegetable peeler to avoid the bitter white pith)
- 1/2 cup (120ml) wate
- 6 large egg yolks
Serving:
- Ground cinnamon and powdered sugar for dusting (optional)
Step 1: Prep the Pastry
Start by rolling out the puff pastry on a lightly floured surface. Roll it into a thin rectangle, then roll it up tightly from one short end to the other, like a jelly roll. Slice into 12 equal pieces.
Place each piece into a muffin tin cup, cut-side down. Using your thumbs, press and stretch the dough evenly into the base and up the sides of the cups. Chill the tin in the fridge while you make the custard.
Step 2: Make the Custard Base
In a saucepan, whisk together the sugar, flour, and a small amount of the milk to form a smooth paste. Add the rest of the milk along with the cinnamon stick and lemon peel. Cook over medium heat, whisking constantly, until it just starts to simmer and thicken. Remove from heat and let steep for 10 minutes.
Meanwhile, whisk the egg yolks in a separate bowl. Remove the lemon peel and cinnamon stick from the milk mixture, then slowly whisk the warm milk into the egg yolks. Go slow so you don’t scramble the eggs.
Strain the custard through a fine mesh sieve for a smooth filling. Let cool slightly.
Step 3: Fill and Bake
Preheat the oven to 500°F (260°C) or as high as your oven safely goes. Place a rack in the upper third of the oven.
Pour the custard into the prepared pastry cups, filling each about 3/4 full. Bake for 12–15 minutes, or until the custard puffs and the tops begin to blister and brown. Some black spots are traditional — don’t be afraid of a little char.
Let the tarts cool in the tin for 5 minutes, then transfer to a wire rack.
Serve Like the Portuguese
Pastel de nata are best enjoyed warm, dusted lightly with powdered sugar and a pinch of cinnamon. In Portugal, they’re often served with a bica (espresso) for a perfect afternoon treat.
They’re equally good for breakfast, dessert, or anytime you want something sweet but not too heavy. Their flaky crust and creamy filling make them a hit with everyone.
Tips for Success
- High heat is key. That signature burnished top comes from baking at a very high temperature.
- Use whole milk for the richest custard. Lower fat milk will work, but the texture won’t be as silky.
- Strain the custard. This removes any eggy lumps and gives a smooth, creamy finish.
- Don’t overfill the pastry cups — leave some room for the custard to expand.
Make-Ahead Notes
You can prep the pastry in the tin and make the custard filling a day ahead. Store the pastry cups covered in the fridge, and keep the custard in a sealed container. When ready to bake, stir the custard, pour into the shells, and bake as usual.
Baked pastel de nata are best the day they’re made, but you can store leftovers in the fridge for 2–3 days. Reheat briefly in a hot oven to crisp the pastry.
A Little History
Pastel de nata originated in Lisbon’s Jerónimos Monastery, where monks used leftover egg yolks to make rich pastries. Today, the most famous pastéis come from Pastéis de Belém, but countless bakeries across Portugal and beyond now offer their own take.
What makes these tarts special isn’t just the flavor — it’s the texture: ultra-crispy shells and soft, wobbly custard. It’s contrast in every bite, and that’s what makes them unforgettable.
Final Thoughts
There’s a reason pastel de nata are beloved around the world. They’re simple, elegant, and a joy to eat. While traditional recipes can be time-consuming, this version balances ease and authenticity — so you can enjoy fresh-from-the-oven custard tarts without needing a plane ticket.
So roll out that pastry, fire up your oven, and get ready to fall in love with this iconic treat. Whether it’s your first time or your hundredth, pastel de nata never disappoint.
