Pastel De Nata (Portuguese Custard Tarts) originate from the heart of Portugal, these golden treasures boast a crispy pastry exterior embracing a rich, creamy custard filling. This pastéis de nata recipe brings you as close as it gets to authentic Portuguese custard tarts. Rich egg custard in a perfectly crisp pastry tastes like home, even if you're not from Portugal.
Portuguese Custard Tarts (Pasteis de Nata)
Get ready to enjoy the wonderful mix of sweet and flaky goodness with these Portuguese Egg Tarts or Portuguese Custar Tarts. This recipe brings together layers of flavor that reflect the heart of Portuguese cuisine. Let's dive into the process of making these famous tarts.
Pastéis de nata, those famous Portuguese custard tarts with their flaky crust and creamy filling, are delicious. It might take a few steps and some patience, but trust me, the result is completely worth it.
This recipe uses just a few basic ingredients like egg yolks, milk, and pastry to make something really special. Give it a go, and you'll end up with these delicious tarts that have caramelized tops and a flaky, buttery crust. Follow the steps, and you'll be surprised at how amazing they turn out. Plus, you'll pick up some handy tips to help you make the best Pastéis de Nata ever!
You will also like Lemon Meringue Tart, Strawberry Tart, Homemade Custard, and Lemon Mousse.
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⭐Why You'll Love This Portuguese Egg Tarts Recipe
Easy to Make at Home: Many love this recipe because it's simple enough to try at home. Making these tasty pastries from scratch gives you a sense of accomplishment and a delicious homemade treat.
Caramelization on Top: The slightly caramelized tops add a crispy layer and a sweet, rich flavor that makes these tarts extra special.
Versatility: While the classic recipe is a favorite, you can get creative with flavors like vanilla, cinnamon, or lemon zest to make them your own.
Perfect for Special Occasions: Whether it's a holiday or just a cozy weekend, pastéis de nata are perfect for any celebration.
🧾Pastel de Nata Ingredients
Here’s what you need to make this Pastel de Nata:
Eggs: I prefer room-temperature eggs for their rich, creamy texture in the custard. The egg yolks and egg add smoothness, enhance the flavor, and help bind everything together.
Sugar: Granulated sugar sweetens the custard perfectly, balancing the richness of the eggs and cream. It also helps caramelize the tops during baking.
Milk: I use room-temperature milk as the base for the custard, adding moisture and creaminess. You can swap it for non-dairy options like almond, soy, or coconut milk if needed.
Heavy Cream: Heavy cream at room temperature adds extra richness and a luxurious texture to the custard. For a dairy-free version, coconut or cashew cream works well.
Puff Pastry: I usually go with store-bought puff pastry for its crisp, flaky contrast to the creamy filling. If you prefer homemade, you can easily make it with flour, butter, and water.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Pastel de Nata
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Gently extract the egg yolks with an egg separator, keeping them apart from the egg whites, and deposit each into a mixing bowl.
2. Combine the egg yolks, whole egg, and sugar in a bowl, whisking until a smooth and cohesive mixture is achieved.
3. Continuously whisk the egg mixture while pouring in the milk.
4. While whisking continuously, pour the heavy cream into the egg-milk mixture.
5. Transfer the mixture into a jug and then set it aside.
6. Roll out the puff pastry, place a sheet of baking paper over it, and then refrigerate for 30 minutes.
7. Discard the baking paper and slice the pastry into 12 circles.
8. Cover the base and sides of your tart molds evenly with the puff pastry.
9. Place in the freezer and let it chill for 15 minutes.
10. Fill each pastry-lined mold with the custard mixture, ensuring they are about ⅔ to ¾ full.
11. In the preheated oven at 250°C (482°F), bake the tart molds for around 12 minutes or until the custard sets and the pastry turns a golden brown.
12. Let the Portuguese Custard Tarts cool for a bit before taking them out of the molds. Afterwards, transfer them to a cooling rack.
13. Present it at ambient temperature.
📖Variations
Here are a few ideas for Portuguese Egg Tarts variation:
Flavored Custard: Add extra flavor to the custard with vanilla, cinnamon, lemon zest, or almond extract. Experiment with different flavors to give the classic custard a fun twist.
Chocolate Pastéis de Nata: Mix in cocoa powder or melted chocolate to the custard for a rich, chocolatey version of these delicious tarts.
Nutty Crunch: Sprinkle chopped almonds, pistachios, or hazelnuts on top before baking for a crunchy texture and a nutty flavor that pairs perfectly with the creamy custard.
Coffee Infusion: For a coffee twist, stir in a little instant coffee or espresso into the custard mix. Coffee lovers will enjoy this tasty variation.
💭Tips for Recipe Success
Chill the Dough: Chill the dough well before you start cutting it. This helps with easier handling and better results.
Don't Overfill: When filling the pastry shells, aim for about three-quarters full. This way, you avoid messy spills in the oven and get perfectly even tarts.
Bake at High Temperature: Start by baking the custard tarts at a high temperature to get that nice puff and caramelized top. Then, lower the heat so the custard sets just right without overcooking the pastry.
Keep an Eye on Them: Keep an eye on the tarts as they bake. If the tops brown too quickly, just cover them loosely with some foil.
Cool Before Serving: Let the tarts cool down before serving. This helps the custard set and makes the pastry crisp up nicely.
Serve Fresh: For the best experience, serve your custard tarts fresh, either at room temperature or slightly warm. Enjoy them the same day for the best taste and texture.
Storage: Store pastel de nata in a sealed container in the fridge to keep it fresh and tasty.
❓Commonly Asked Questions
Pastel de nata is a traditional Portuguese custard tart with a flaky pastry crust and a creamy, sweet filling, often enjoyed with a sprinkle of cinnamon.
The main difference between an English custard tart and Pastel de Nata or Pastéis de Nata lies in the distinct flavors and textures, with the English custard tart featuring a creamier filling with nutmeg in a shortcrust pastry, while Pastel de Nata boasts a richer, firmer custard in a flaky puff pastry shell, often with a caramelized top, originating from Portugal.
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Pastel de Nata
Ingredients
- 3 Egg Yolk
- 1 Egg
- 60 g Sugar
- 180 ml Milk
- 200 ml Heavy Cream
- Puff Pastry
Instructions
- Separate the egg yolks with an egg separator from the egg whites and place them in a mixing bowl.
- Whisk together the egg yolks, whole egg, and sugar until well combined.
- Pour the milk into the egg mixture, whisking continuously.
- Pour the heavy cream into the egg-milk mixture, whisking continuously.
- Pour the mixture into a jug. Set aside.
- Roll the puff pastry, cover with baking paper and refrigerate for 30 minutes.
- Remove the baking paper and cut it into 12 circles.
- Line your tart molds with the puff pastry, ensuring it covers the base and sides evenly.
- Freeze for 15 minutes.
- Pour the custard mixture into each pastry-lined mold, filling them about ⅔ to ¾ full.
- Place the tart molds in the preheated oven at 250°C (482°F) and bake for about 12 minutes or until the custard is set, and the pastry is golden brown.
- Allow the Portuguese Custard Tarts to cool slightly before removing them from the molds. Then place them in a cooling rack.
- Serve at room temperature.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
These are SO good! Perfect custard and flaky crust.