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Portuguese Custard Tarts - Pastéis de Nata


"These are delicious Portuguese Custard Tarts."


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Portuguese Custard Tarts - Pastéis de Nata 1 Picture


  • ◾16 oz Prepared Puff Pastry
  • ◾1 cup sugar
  • ◾2 cups of whole milk
  • ◾1 tbsp flour
  • ◾6 egg yolks
  • ◾2 egg whites
  • ◾lemon zest◾(optional)
  • ◾icing sugar
  • ◾cinnamon


Preparation time 60mins
Cooking time 90mins
Adapted from


Step 1

Pastry: Roll the pastry out into an oblong then roll along its length into a sausage. Cut into equal slices and put one in each hole in a patty tin. Squash the pastry inside the tin (easier with wet fingers). Press with your thumbs from the bottom to the sides so the pastry is thinner at the bottom. Put the tins in the fridge while you work on the filling.(depending on the puff pastry you might need to grease the tins before squashing the pastry)


Mix the flour in the cold milk and pour into a pan. Mix and bring to boil, whisking all the time. Add a bit of lemon peel.

Remove from the heat and add the sugar, (previously boiled with some water to “soft ball” stage, or rather, boil it for about ten minutes and don’t let it colour).

Allow the mixture to cool down, then add the yolks and the egg whites, well beaten, and mix gently. Pour into the pastry cases straight from the fridge and put in the pre-heated oven at 220º C.

Cook for about 15 minutes, and then watch them until the pastry is golden and the custard turns dark brown in patches.

Remove from the oven, and allow to cool in the tins, but tap the tins first, so they don’t stick.

Eat slightly warm, sprinkled with icing sugar and cinnamon on top, as is traditional in Pastéis de Belém.

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