Few desserts can rival the charm of a Pastel de Nata—Portugal’s famous custard tarts with buttery, flaky pastry and silky-smooth filling. These golden beauties have that irresistible balance of crisp crust, creamy custard, and a hint of caramelized sweetness that makes them unforgettable. The best part? You can make them at home with simple ingredients and a little love.
Table of Contents
Why You’ll Love This Pastel de Nata
These Portuguese custard tarts are everything a dessert should be—simple, elegant, and indulgent.
- Buttery, flaky puff pastry with caramelized edges
- Silky custard with lemon and cinnamon warmth
- Easy to make with store-bought puff pastry
- Bake perfectly golden in under 30 minutes
- Authentic flavor straight from Lisbon bakeries
- Perfect for breakfast, dessert, or afternoon coffee
When I first tried Pastel de Nata in a Lisbon café, I was hooked. The crust shattered perfectly under my fork, and that creamy custard filling was pure comfort.
Back home in Texas, I tested a dozen versions until I got the balance just right. My family couldn’t believe they were homemade—and neither will yours.
Ingredients You’ll Need
These custard tarts may look fancy, but they come together easily with everyday pantry staples.
For the Pastry
- 1 sheet frozen puff pastry, thawed – creates the crisp, flaky shell
- Flour, for dusting – prevents sticking while rolling
For the Custard Filling
- ¾ cup (150g) granulated sugar – sweetness and caramel color
- ⅓ cup (40g) all-purpose flour – thickens the custard smoothly
- 1¼ cups (300ml) whole milk – makes the filling rich and creamy
- 1 cinnamon stick – infuses warm spice into the milk
- Peel from 1 lemon – adds brightness (avoid the white pith)
- 6 large egg yolks – create that signature golden custard
Optional Add-Ons or Substitutes
- Swap lemon peel for orange peel for a sweeter citrus note
- Add a splash of vanilla extract for extra aroma
- Dust with powdered sugar or cinnamon before serving
- Use coconut milk instead of whole milk for a dairy-free twist
- Add a bit of nutmeg for deeper spice flavor
Step-by-Step Instructions
Keep the pastry cold and the custard silky. The temperature balance makes all the difference between bakery-perfect tarts and a sticky mess.
- Preheat the Oven
Set your oven to 475°F (245°C). Place a muffin or tart tin inside to heat—it helps crisp the bottoms of the pastries. - Prepare the Custard
In a saucepan, whisk sugar, flour, and a splash of milk until smooth. Gradually add the rest of the milk while whisking. Drop in the lemon peel and cinnamon stick. - Cook Until Thickened
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens—about 5–7 minutes. Remove from heat and discard the lemon peel and cinnamon stick. - Add the Egg Yolks
Let the mixture cool for 5 minutes, then whisk in the egg yolks until the custard is silky and golden. Set aside. - Prepare the Pastry Shells
On a floured surface, roll out the puff pastry into a thin rectangle. Roll it tightly into a log, then cut into 12 slices. Place each slice into the muffin tin and press into a cup shape with your thumbs. - Fill and Bake
Spoon the custard into each shell, filling about three-quarters full. Bake for 12–15 minutes or until the tops are golden and slightly blistered. - Cool and Serve
Cool for 5–10 minutes before removing. Dust with powdered sugar or cinnamon and enjoy warm or at room temperature.
Quick Reminders:
- Keep your pastry cold before baking—it ensures flakiness.
- Don’t overfill cups; custard expands slightly when baking.
- Use high heat for that authentic caramelized top.
- Let them cool in the tin before removing for clean edges.
Expert Tips for Success
This dessert looks delicate but is surprisingly forgiving if you follow the details.
- Always use whole milk for a rich, velvety filling.
- Preheat the muffin tin for crisp pastry bottoms.
- Whisk constantly while cooking the custard to avoid lumps.
- If you see bubbles forming, lower the heat immediately.
- Bake on the middle rack for even coloring.
- A quick blast of high heat in the last 2 minutes caramelizes the tops beautifully.
If you love European-inspired desserts like this, try my French Butter Cake for a tender, buttery delight, or the Cardamom Panna Cotta for a spiced, creamy treat.
Serving Suggestions
Pastel de Nata pairs beautifully with simple, comforting sides and drinks.
- Enjoy with espresso or cappuccino for a true Lisbon-style breakfast
- Serve warm with a dusting of cinnamon or powdered sugar
- Pair with fresh berries for a fruity contrast
- Add whipped cream for a richer dessert experience
- Serve on a platter at brunch or tea gatherings
These tarts are elegant yet cozy—a treat for any time of day. For something airy, the Yogurt Cloud Cake is a light dream, and if you enjoy layered flavors, my Tiramisu Cookie Cups are always a hit.
Storing and Reheating
They’re best fresh, but you can store them to enjoy later.
How to Store It
- Keep at room temperature for up to 2 days in an airtight container
- Refrigerate for up to 4 days for longer storage
- Avoid stacking to preserve flaky layers
How to Reheat It
- Warm in the oven at 350°F (175°C) for 5–7 minutes until crisp again
- Avoid microwaving—it softens the pastry
- Let them cool slightly before serving for the perfect texture
They’ll taste almost as good as fresh from the oven.
Nutrition Information
- Serving Size: 1 tart (about 90g)
- Calories: 265 kcal
- Carbohydrates: 28g
- Protein: 5g
- Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 140mg
- Sodium: 95mg
- Fiber: 0.5g
- Sugar: 19g
- Calcium: 70mg
Frequently Asked Questions
Can I make the custard ahead of time?
Yes, refrigerate the custard for up to 24 hours. Stir well before using.
Can I freeze Pastel de Nata?
You can freeze baked tarts for up to 2 months. Reheat in the oven before serving.
Why isn’t my pastry crisp?
The oven might not be hot enough—start with a preheated tray for better results.
Final Thoughts
There’s a reason Pastel de Nata is Portugal’s most beloved dessert—it’s humble, heartwarming, and bursting with flavor in every bite. Each tart feels like a little celebration of tradition and simplicity. When I bake these, the smell alone fills my kitchen with warmth and nostalgia. So take your time, whisk that custard, and savor the reward—it’s worth every step.
- Keep the pastry cold and the oven hot
- Use lemon peel and cinnamon for that signature flavor
- Enjoy them warm for the perfect texture
Pastel de Nata (Portuguese Custard Tarts)
Ingredients
Equipment
Method
- Preheat oven to 475°F (245°C) and place muffin or tart tin inside to preheat.
- In a saucepan, whisk together sugar, flour, and a splash of milk. Gradually add the rest of the milk. Add lemon peel and cinnamon stick.
- Cook over medium heat, whisking constantly until thickened (5–7 minutes). Remove from heat and discard lemon peel and cinnamon stick.
- Let custard cool for 5 minutes, then whisk in egg yolks until smooth and silky.
- On a floured surface, roll out puff pastry into a thin rectangle. Roll into a log, slice into 12 pieces. Press each into muffin tin cups to form shells.
- Fill each shell three-quarters full with custard. Bake 12–15 minutes until tops are golden and blistered.
- Cool 5–10 minutes before removing. Dust with powdered sugar or cinnamon and serve warm or at room temperature.
Nutrition
Notes
- Keep puff pastry cold before baking and preheat the muffin tin for crispy bottoms.
