Portuguese Custard Tarts
Portuguese Custard Tarts or Pastéis de Nata are one of Lisbon’s most irresistible treasures. Originating in the 18th century at the Jerónimos Monastery in Belém, these golden pastries were created by monks who used leftover egg yolks from starching clothes. Baked in flaky puff pastry with a rich, silky custard filling, they quickly became a beloved street food across Lisbon and beyond. Today, Portuguese Custard Tarts or Pastéis de Nata are enjoyed worldwide, with their signature caramelized tops and hint of cinnamon. Bite into one and you’ll taste layers of history, tradition, and pure indulgence. What’s not to love about them?
Ingredients
- 250 g puff pastry, defrosted
- non-stick oil spray
- Filling:
- 170 g sugar
- 100 ml water
- 1 cinnamon stick
- 3 stripes lemon peel, without white parts
- 26 g flour
- 200 ml full cream milk
- 130 ml cream
- 6 ml vanilla extract or essence
- 4 extra large egg yolks
Instructions
- Preheat the oven Set your oven to 250 °C and lightly grease a 12-hole muffin tin with non-stick spray. (you only need 10 holes)
- Prepare the pastry shells Cut 10 circles of puff pastry to fit the muffin tin, pressing gently so they cover the base and sides. Place the tin in the fridge to chill while you make the custard.
- Cook the sugar syrup In a heavy-bottomed pot, combine sugar, water, a cinnamon stick, and lemon peel. Heat gently until the sugar has completely dissolved (swirl the pot, don’t stir). Attach a sugar thermometer and cook to 105–106 °C. This stage is known as the thread stage. Remove the cinnamon stick and lemon peel and take the pot of the heat. Make sure the sugar syrup doesn’t cool down too much or it will harden; if that happens, gently reheat it before pouring into the milk and cream mixture.
- Make the milk mixture While the syrup cooks, whisk flour with a little milk in another pot until smooth. Gradually whisk in the rest of the milk and the cream. Heat gently, whisking, until the mixture is slightly thickened.
- Combine custard base Slowly whisk the hot sugar syrup into the milk mixture, whisking constantly until smooth.
- Add the egg yolks In a small bowl, whisk the vanilla extract (essence) and the yolks until just combined. Stir them into the warm custard base, whisking constantly. Pass the mixture through a fine sieve into a jug for easy pouring.
- Fill and bake Pour the custard into the chilled puff pastry cases until they are about three-quarters full. Bake for 12–14 minutes at 250 °C, or until the pastry is deep golden and the custard tops are beautifully caramelised.
- Cool and serve Let the pastéis de nata cool to room temperature before serving. Dust with icing sugar or cinnamon, or enjoy them cold from the fridge.
Notes
🔥 Tips for Perfect Pastéis de Nata
1. Pastry Crispness
- Use all-butter puff pastry if you can. It puffs more beautifully and tastes authentic.
- When lining the muffin tin, press the pastry very thin up the sides. Thin pastry crisps better and leaves more space for custard.
- Chill the pastry shells while making the custard so they hold their shape.
2. Custard Smoothness
- Always strain the custard before filling. This removes any lumps and ensures a silky texture.
- If using the syrup method, whisk the hot syrup into the milk base slowly to avoid curdling.
- Let the custard cool slightly before adding yolks (especially in the no-syrup method), so they don’t scramble.
3. Baking for Blisters
- Bake at the highest oven setting possible (ideally 250–270 °C). Pastéis de nata need fierce heat to caramelize on top before the custard overcooks.
- Position your muffin tin on the top third of the oven — closer to the top element gives you more of those dark spots.