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Pastel de Nata (Portuguese Custard Tarts) Recipe

Pastel de Nata (Portuguese Custard Tarts) Recipe

Learn how to make authentic homemade Pasteis de Nata with this foolproof recipe. The secret to the best Portuguese custard tarts lies in the laminated dough technique and perfectly caramelized custard. This easy baking recipe creates buttery, flaky shells filled with silky vanilla-cinnamon custard just like those from Lisbon's famous bakeries.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
15 mins
Serves:
12 tarts
Overhead shot of golden-brown Pasteis de Nata arranged on a vintage blue ceramic plate, their characteristic burnished tops displaying a perfect caramelization pattern against the sunny yellow custard. A close-up reveals the dozens of delicate, paper-thin pastry layers curling around the edges in a beautiful spiral pattern. Soft natural light highlights the contrast between the crisp exterior and creamy interior visible from a cross-section view. Scattered cinnamon sticks, vanilla pods, and a light dusting of powdered cinnamon complete the styling on a rustic wooden table, with a small espresso cup positioned nearby, suggesting the traditional Portuguese way of enjoying these custard tarts.

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pastel de Nata (Portuguese Custard Tarts)?

Traditional Pasteis de Nata require all-purpose flour, butter, salt, water, milk, sugar, egg yolks, cornstarch, vanilla, cinnamon stick, and lemon peel. These ingredients combine to create the signature flaky pastry shell and creamy, caramelized custard filling.

How to cook Pastel de Nata (Portuguese Custard Tarts) at home?

Learn how to cook Pastel de Nata by mastering two key components: laminated dough and custard filling. Create a buttery layered dough through multiple folding techniques, form shells in a muffin tin, then fill with infused custard before baking at high heat (240-250°C) until the tops caramelize and the pastry turns golden and crisp.

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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Cut 75g of the cold butter into small cubes and rub it into the flour mixture with your fingertips until it resembles breadcrumbs. Gradually add the cold water while stirring with a fork until the dough just comes together." }, { "@type": "HowToStep", "name": "Chill Dough", "text": "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." }, { "@type": "HowToStep", "name": "Infuse Milk", "text": "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." }, { "@type": "HowToStep", "name": "Mix Custard Base", "text": "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. Once incorporated, pour this mixture back into the remaining warm milk in the saucepan." }, { "@type": "HowToStep", "name": "Cook Custard", "text": "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. Transfer to a bowl, cover with plastic wrap directly on the surface, and let cool completely." }, { "@type": "HowToStep", "name": "Start Lamination", "text": "Roll out the chilled dough on a floured surface to a rectangle about 30cm x 20cm. Soften the remaining 150g butter slightly and spread it evenly over two-thirds of the dough rectangle, leaving one-third uncovered." }, { "@type": "HowToStep", "name": "First Fold", "text": "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." }, { "@type": "HowToStep", "name": "Complete Lamination", "text": "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." }, { "@type": "HowToStep", "name": "Preheat Oven", "text": "Preheat your oven to its maximum temperature (usually 240-250°C/460-480°F). Position a rack in the upper third of the oven." }, { "@type": "HowToStep", "name": "Shape Dough", "text": "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 12 pieces, each about 1.5cm thick." }, { "@type": "HowToStep", "name": "Form Tart Shells", "text": "Place each piece cut-side down in a muffin cup. With wet thumbs, press the dough against the bottom and up the sides of each cup, working from the center outwards. Chill the prepared tins for 10 minutes." }, { "@type": "HowToStep", "name": "Fill Shells", "text": "Fill each pastry shell about three-quarters full with the cooled custard mixture. Don't overfill as the custard will puff up during baking." }, { "@type": "HowToStep", "name": "Bake Tarts", "text": "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." }, { "@type": "HowToStep", "name": "Cool Slightly", "text": "Remove from the oven and let the tarts cool in the tin for 5 minutes before carefully transferring to a wire rack." }, { "@type": "HowToStep", "name": "Serve", "text": "Once slightly cooled but still warm, dust lightly with ground cinnamon if desired. Pasteis de Nata are best enjoyed fresh and warm, with a strong espresso for an authentic Portuguese experience." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Maria Fernandes", "datePublished": "2024-06-15", "reviewBody": "Flakiest pastry I've ever made! I've tried many pasteis de nata recipes and this one truly captures the authentic Portuguese flavor. The detailed lamination instructions made all the difference.", "name": "Authentic Portuguese Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Paolo Bianchi", "datePublished": "2024-06-08", "reviewBody": "Better than Portuguese bakeries! I was skeptical but these turned out incredible. The balance of vanilla and cinnamon is perfect, and the custard set beautifully with that signature caramelized top.", "name": "Bakery Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Lefèvre", "datePublished": "2024-06-12", "reviewBody": "Worth every minute of effort! Don't rush the dough preparation - the multiple folds and chilling times really do create that incredible flakiness. My Portuguese grandmother approved!", "name": "Grandmother Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Mehta", "datePublished": "2024-06-10", "reviewBody": "Custard silky smooth, perfect sweetness! The technique of tempering the eggs before cooking the custard was explained so clearly. These disappeared in minutes at our family brunch!", "name": "Perfect Silky Custard", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elin Johansson", "datePublished": "2024-06-18", "reviewBody": "Caramelized tops absolutely perfect! The high heat method works brilliantly. I added an extra pinch of cinnamon to the custard and it was divine. Will be making these regularly now!", "name": "Perfect Caramelization", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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