How to Make the Perfect Pastel de Nata
Portuguese · Hard · 60 min · 12 servings
Pastel de Nata is a legendary Portuguese egg tart featuring a flaky, buttery puff pastry shell filled with a silky, lightly caramelized custard cream. Originating from the Jeronimos Monastery in Lisbon, these tarts are best enjoyed warm with a dusting of cinnamon.
Why this recipe works
This Pastel de Nata recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 210 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1 sheet store-bought puff pastry thawed
- 6 large egg yolks
- 200 g white granulated sugar
- 500 ml whole milk
- 3 tbsp all-purpose flour
- 1 tsp pure vanilla extract
- 1 stick cinnamon
- 1 strip lemon zest
Step by step instructions
Step 1: Prepare the Pastry Shells
Preheat oven to 250 degrees Celsius or as high as your oven will go. Roll the puff pastry sheet tightly into a log and cut into 12 equal discs. Press each disc into a greased muffin tin using your thumbs to form a thin cup shape going all the way up the sides.
Step 2: Make the Custard Base
In a small saucepan combine sugar, cinnamon stick, lemon zest, and 100 ml of water. Bring to a boil and cook for 2 minutes until a light syrup forms. Remove cinnamon and lemon. In a separate bowl whisk flour with 100 ml of cold milk until smooth, then add remaining milk and stir to combine.
Step 3: Cook the Custard
Pour the milk and flour mixture into a saucepan over medium heat. Cook stirring constantly for 5 minutes until it thickens to a pudding-like consistency. Remove from heat and slowly stream in the hot sugar syrup while stirring vigorously. Add vanilla extract and allow to cool for 5 minutes.
Step 4: Add Egg Yolks and Fill
Whisk the egg yolks into the cooled custard mixture one at a time until fully incorporated and smooth. Strain the custard through a fine mesh sieve for extra silkiness. Fill each prepared pastry shell about three-quarters full with the custard mixture.
Step 5: Bake Until Caramelized
Bake the tarts at 250 degrees Celsius for 15 to 18 minutes until the custard is set with dark, blistered caramel spots on top and the pastry is deeply golden. The caramelized spots are characteristic and essential to authentic Pastel de Nata. Allow to cool slightly before serving with ground cinnamon.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- store-bought puff pastry → homemade rough puff pastry for a more traditional and flaky result
- whole milk → full-fat oat milk for a dairy-free version though the custard will be slightly less rich
- all-purpose flour → cornstarch for a slightly smoother and more translucent custard texture
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Baking at too low a temperature which prevents the signature caramelized dark spots from forming on the custard
- Filling the pastry shells too full causing the custard to overflow and stick to the tin during baking
- Adding egg yolks to the custard while it is still too hot which scrambles the eggs and ruins the smooth texture
Nutrition facts
Per serving: 210 calories, 5g protein, 24g carbs, 11g fat, 1g fiber.
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