These Portuguese Custard Tarts are surprisingly easy to make with puff pastry. The flaky crust and creamy custard come together quickly, giving you a classic Portuguese treat with minimal effort.
Flaky Puff Pastry Portuguese Custard Tarts, A Classic Made Easy
I had my first Portuguese Custard Tart (Pastel de Nata) at Pastéis de Belém in Lisbon, and I've been trying to recreate that moment ever since. The caramelized top, flaky shell, and soft custard make this Portuguese cream-filled pastry unforgettable. Traditional Portuguese egg tarts use homemade puff pastry, but I used pre-made pastry to keep it simple while staying true to the authentic Portuguese egg custard recipe for the creamiest custard. The smell reminded me of a bakery in Lisbon, and the contrast of the golden pastry with the caramelized custard top makes this Portuguese cream tart special.
Perfect temperature and timing give the dark spots on the custard and that soft, creamy center. Whether you call them Portuguese Custard Tarts, Portuguese Egg Tarts, or Portuguese Cream Tarts, they're best enjoyed warm and freshly baked before the crispiness fades.
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⭐Why You'll Love This Recipe
- Simple to Prepare: You don't need any fancy equipment or techniques; just a whisk, some tart molds, and a hot oven.
- Perfect for any Time: These are lovely for brunch, dessert, or a sweet treat with coffee in the afternoon.
🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Egg Yolks and One Whole Egg: I love this combo because it makes the custard silky but not too heavy. The color is also beautiful. I always bring the eggs to room temperature; it helps the mixture whisk up smoother.
- Sugar, Milk, and Cream: I always whisk these in slowly for a smooth, sweet filling that sets just right. Letting the milk and cream come to room temperature first helps everything blend without curdling.
- Puff Pastry: I keep it easy with store-bought pastry. Once chilled and cut into circles, it bakes up golden and flaky every time. I let it soften slightly before rolling, so it presses more easily into the molds.
👩🏻🍳How to Make Portuguese Custard Tarts
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Pastry: Roll out the puff pastry, place baking paper on top, and refrigerate for 30 minutes.
2. Make the Custard: Whisk egg yolks, one whole egg, and sugar until smooth. Gradually whisk in milk, then cream, until fully combined.
3. Shape the Tart Shells: Remove the puff pastry from the refrigerator, cut into 12 circles, and line tart molds. Freeze for 15 minutes.
4. Fill and Bake: Fill molds ⅔ full with custard, bake at 250°C (482°F) for 12 minutes until golden, then cool the Portuguese custard tarts before removing from molds.
📖Variations
- Cinnamon Sugar Dusting: Sometimes I like to sprinkle a little cinnamon sugar on top just before baking. It gives the custard a slightly spiced crust that pairs so nicely with coffee.
- Vanilla Bean Version: For a deeper, more aromatic flavor, you can add a scraped vanilla bean or a splash of vanilla extract to the custard base. It gives the filling a lovely warmth.
💭My Tips for Recipe Success
Use a Jug for Pouring: Once the custard is mixed, I pour it into a jug; it makes filling the molds much easier and less messy.
Keep an Eye on the Oven: Every oven is different, and these bake quickly at high heat. I watch closely for bubbling and dark spots.
Let Them Cool Before Lifting: I've learned to let the tarts rest for a few minutes after baking so the custard sets and lifts out cleanly.
Storage: I keep leftovers in the fridge for up to 2 days and reheat them in a hot oven for 5 minutes to make the pastry crisp again.
❓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.
🍮Try These Custard Recipes Next!
📖 Recipe
Portuguese Custard Tarts (Pasteis de Nata)
Ingredients
- 3 Egg Yolks
- 1 Egg
- 60 g White Sugar
- 180 ml Whole Milk
- 200 ml Heavy Cream
- 1 Package Puff Pastry - Store bought or homemade
Instructions
- Roll out the puff pastry, cover with baking paper, and refrigerate for 30 minutes.
- Separate the egg yolks and place them in a mixing bowl. Add the whole egg and sugar, then whisk until the mixture is pale and well combined. Gradually pour in the milk while whisking, followed by the heavy cream, and whisk until the custard is smooth and uniform. Transfer the custard mixture to a jug and set aside.
- Remove the baking paper from the puff pastry and cut out 12 circles. Gently press each circle into a tart mold, making sure the pastry fits snugly along the base and sides. Place the molds in the freezer for 15 minutes to chill the pastry before filling.
- Fill each mold ⅔ to ¾ full with the custard mixture.
- Place the molds in a preheated oven at 480°F (250°C) and bake for about 12 minutes, or until the custard is set and the pastry is golden. Let the tarts cool slightly, then remove from the molds and place on 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.