Absolutely—they’re legendary! Pastéis de Nata, also known as Portuguese Custard Tarts, are one of Portugal’s most iconic desserts. These flaky, caramelized pastries are filled with a silky egg custard and baked at high heat to achieve their signature blistered tops. Let’s break down what makes them so irresistible and how you can make them at home.
🧂 Ingredients
For the pastry:
1 sheet puff pastry (store-bought or homemade)
Butter for greasing the muffin tin
For the custard filling:
1 cup whole milk
2 tablespoons all-purpose flour
1 cup granulated sugar
⅔ cup water
6 large egg yolks
1 teaspoon vanilla extract
Zest of 1 lemon
Ground cinnamon (optional, for garnish)
👨🍳 Method
Prepare the pastry:
Roll the puff pastry into a tight log and slice into 12 equal pieces.
Place each piece into a greased muffin tin and press with your thumbs to form a thin shell up the sides.
Make the custard:
In a saucepan, whisk flour and milk until smooth.
In another pan, boil sugar and water for 1 minute to make syrup.
Slowly whisk syrup into the milk mixture.
Add egg yolks, vanilla, and lemon zest. Mix well and strain to remove lumps.
Fill and bake:
Preheat oven to 250°C (480°F).
Pour custard into pastry shells, filling about ¾ full.
Bake for 15–20 minutes until the tops are blistered and golden.
Cool and serve:
Let cool slightly, then sprinkle with cinnamon or powdered sugar if desired.
Serve warm or at room temperature.
