Portuguese Custard Tarts (Pastéis de Nata)

Portuguese egg custard tarts with caramelized tops and flaky pastry on a plate

Portuguese Custard Tarts (Pastéis de Nata)

These Portuguese custard tarts come out crisp and flaky with a creamy center. Made with puff pastry, this easy pastéis de nata recipe is perfect for simple home baking.

Recipe Developer-Estefania

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Prep Time 30

Cook Time 12

Total Time 42

Ingredients

Instructions

Roll the puff pastry into a tight log, 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

Whisk Slowly and Evenly: I like to take my time whisking the eggs, sugar, milk, and cream so the custard turns out silky smooth without any lumps.

Chill the Pastry First: I always roll out the puff pastry and let it chill before cutting; it makes the layers flakier and easier to handle.

Freeze Before Filling: I like to freeze the pastry molds for a short while before baking; it helps them hold their shape and crisp up beautifully.

Serve the Same Day: I always enjoy these fresh, when the pastry is perfectly crisp and the custard still has that soft, creamy texture.

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