The world’s most beloved custard tart – creamy, caramelised, and wrapped in paper‑thin, buttery pastry. Here’s how to make authentic Pastel de Nata at home.
Pastel de Nata (or Portuguese custard tart) is a global icon. Originating from the Jerónimos Monastery in Lisbon, these little tarts feature a rich, egg‑yolk custard that develops a signature caramelised, blistery top when baked at scorching temperatures. The pastry is impossibly flaky – crisp enough to shatter, yet tender enough to melt.
Yes, they take a little practice. But the reward? A batch of warm, cinnamon‑dusting, crispy‑creamy tarts that will transport you straight to a Lisbon café. This recipe uses shop‑bought puff pastry as a shortcut (with a clever rolling trick to get that paper‑thin texture), so you can skip the all‑day lamination process.
🥚 Ingredients
For the custard filling
- 300 ml full‑fat milk
- 150 g caster sugar
- 40 g plain flour
- 6 large egg yolks
- 1 tsp vanilla extract or vanilla bean paste
- Pinch of salt
For the pastry
- 1 sheet (approx. 320 g) all‑butter puff pastry, thawed
- 1 tbsp unsalted butter, melted (for brushing)
For serving
- Ground cinnamon
- Icing sugar (optional)
👩🍳 Step‑by‑Step Instructions
- Preheat & prepare: Preheat your oven to 250°C (480°F) – or as hot as your oven will go. Place a 12‑hole muffin tin on a baking tray (to catch any drips). Lightly grease the muffin holes.
- Roll the pastry paper‑thin: Roll out the puff pastry sheet on a lightly floured surface until it's about 2–3 mm thick and roughly 40 x 30 cm. Brush the surface with melted butter.
- Roll into a log: Tightly roll the pastry from one long side into a firm log (like a Swiss roll). Wrap in cling film and refrigerate for 15–20 minutes to firm up.
- Slice the log: Cut the chilled log into 12 even slices (about 2–3 cm thick). Place each slice, cut‑side up, into a muffin hole.
- Shape the tarts: Using your thumb, gently press each pastry disc into the tin, working from the centre outwards to create a thin, even layer that comes up slightly over the rim. Refrigerate while you make the custard.
- Make the custard: In a medium saucepan, whisk together the sugar, flour, and a pinch of salt. Gradually whisk in the milk until smooth.
- Cook the custard: Place over medium heat, stirring constantly with a whisk, until the mixture thickens and comes to a gentle simmer (about 5–7 minutes). It should be thick but still pourable.
- Temper the yolks: Remove from heat. In a separate bowl, whisk the egg yolks and vanilla. Slowly drizzle about half of the hot milk mixture into the yolks while whisking constantly (to temper them). Then pour the yolk mixture back into the saucepan and whisk until fully combined.
- Fill and bake: Pour the custard into the chilled pastry cases, filling them almost to the top (leave a 2‑mm gap). Bake on the top rack of your oven for 12–15 minutes, until the custard is darkly caramelised in spots and the pastry is golden and crisp.
- Cool & serve: Let the tarts cool in the tin for 5 minutes, then transfer to a wire rack. Sprinkle with cinnamon and icing sugar just before serving – they’re best eaten warm on the same day.
💡 Pro tip: The secret to a blistery, caramelised top is high heat and baking right at the top of the oven – don't be afraid of that dark, spotty surface, it's exactly what you want!
❓ Tips & Variations
- Make‑ahead: The custard can be made a day ahead and stored in the fridge. Warm it slightly before filling the pastry.
- Freezing: Unbaked pastry shells freeze beautifully – just fill and bake straight from frozen, adding a few extra minutes to the baking time.
- No muffin tin? Use a regular 12‑cup cupcake pan – the tarts will be slightly smaller but just as delicious.
- Portuguese touch: Serve with a dusting of cinnamon and a strong espresso – the perfect Lisbon morning.
Crispy, creamy, caramelised – the taste of Lisbon in every bite.
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