Pastel de Nata (Portuguese Custard Tarts) Recipe
Crispy, flaky pastry cups filled with silky vanilla-infused custard, caramelized to perfection with signature burnished tops that crack delightfully with each bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">450g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, divided</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">150ml cold water</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">6 egg yolks</li><li class="ingredients-single-item">50g cornstarch</li><li class="ingredients-single-item">1 tsp vanilla extract (or 1 vanilla pod, seeds scraped)</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">Lemon peel from 1 lemon (just the yellow part)</li><li class="ingredients-single-item">Ground cinnamon for dusting</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Stand mixer or hand mixer (optional)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry dough. In a large bowl, mix the flour and salt. Cut 75g of the cold butter into small cubes and rub it into the flour mixture with your fingertips until it resembles breadcrumbs (keeping some pea-sized pieces is good for flakiness). Gradually add the cold water while stirring with a fork until the dough just comes together – avoid overworking it as this develops gluten and toughens the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and shape into a rectangle. Wrap in plastic wrap and refrigerate for 20 minutes. This resting period allows the gluten to relax and the butter to chill, ensuring a flakier end result.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the custard filling. In a medium saucepan, combine milk, cinnamon stick, vanilla, and lemon peel. Heat until just below boiling point, then remove from heat and let the flavors infuse for 10 minutes before removing the cinnamon stick and lemon peel.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth and pale. Very slowly pour in about half of the warm milk mixture while whisking constantly – this tempers the eggs and prevents them from curdling. Once incorporated, pour this mixture back into the remaining warm milk in the saucepan.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cook the custard over medium-low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon – about 5-7 minutes. Be patient and avoid high heat which can cause lumps. Transfer to a bowl, cover with plastic wrap directly on the surface (to prevent a skin forming), and let cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Now, roll out the chilled dough on a floured surface to a rectangle about 30cm x 20cm. Soften the remaining 150g butter slightly (it should be pliable but still cool) and spread it evenly over two-thirds of the dough rectangle, leaving one-third uncovered.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold the unbuttered third over the center, then fold the other buttered third on top (like folding a letter). Turn the dough 90 degrees, roll it out again to a rectangle, and repeat the folding process. Wrap and chill for 30 minutes. This lamination process creates those beautiful flaky layers in the finished tarts.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>After chilling, repeat the rolling and folding process two more times (totaling three turns). Wrap the dough and refrigerate for at least 1 hour, or preferably overnight. The extended chilling time allows the butter to solidify between the dough layers, which is crucial for proper lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat your oven to its maximum temperature (usually 240-250°C/460-480°F). Position a rack in the upper third of the oven. The high heat is essential for quickly cooking the pastry while creating that signature caramelized top on the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Roll out the chilled dough on a lightly floured surface to a rectangle about 3mm thick. Working from the long edge, roll the dough tightly into a log. Cut the log into 12for your 12 tarts, each about 1.5cm thick.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place each piece cut-side down in a muffin cup. With wet thumbs (to prevent sticking), press the dough against the bottom and up the sides of each cup, working from the center outwards. The dough should be thin on the bottom and come up slightly above the rim of the muffin cup. Chill the prepared tins for 10 minutes to keep the butter cold.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Fill each pastry shell about three-quarters full with the cooled custard mixture. Don't overfill as the custard will puff up during baking and could overflow.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake in the preheated oven for 12-15 minutes, until the pastry is golden and crisp and the custard has dark caramelized spots on top. Watch carefully after the 10-minute mark – the difference between perfectly caramelized and burnt is just a matter of moments!</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Remove from the oven and let the tarts cool in the tin for 5 minutes before carefully transferring to a wire rack. The tarts will be very hot, especially the custard, so handle with care.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Once slightly cooled but still warm, dust lightly with ground cinnamon if desired. Pasteis de Nata are best enjoyed fresh and warm, when the contrast between the crisp pastry and silky custard is at its most delightful. Serve with a strong espresso for an authentic Portuguese experience!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do authentic Portuguese custard tarts need to be baked at such high temperatures?
The extremely high temperature (240-250°C) is crucial for authentic results—it creates the signature caramelized spots on the custard while simultaneously crisping the pastry layers. This method mimics the traditional stone ovens in Portuguese bakeries that reach even higher temperatures.
What's the secret to achieving flaky layers in custard tart pastry?
The flaky layers come from proper lamination—folding butter between dough layers and maintaining cold temperatures throughout. The chilling between folds is crucial, as is rolling the dough tightly into a log before cutting into rounds, which creates the characteristic spiral pattern.
How can you tell when Portuguese custard tarts are perfectly baked?
Perfect custard tarts have a golden-brown, crisp pastry shell and a custard top with dark caramelized spots (not burnt). The filling should be set but still slightly wobbly in the centre. They're best served warm, when the contrast between crisp pastry and silky custard is most pronounced.
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