Desserts

Portuguese Pastéis de Nata Recipe (Portuguese Custard Tarts)

The Portuguese Pastéis de nata recipe (sigular form ‘pastel de nata’) is a traditional egg tart pastry, so tasty and absolutely gorgeous. Super easy to make, great for any parties.

 7 Portuguese Pastéis de nata on a white table cloth with a purple ribbon next to it

I first discovered them when l was in Portugal and l just loved them.  They bring back so many happy memories of my time spent there as an Erasmus student at the University of Porto. It was my first time away from home, first Christmas and New Year spent without my family, but it was a great experience. Porto is such a beautiful city with a rich history and amazing people. I cannot recommend it enough as a travel destination.

Every time l bake these pretty little tarts l remember the beautiful pastélarias ( pastry shops), and although they taste fantastic, somehow it is not the same divine taste they have back in Portugal. But they are so easy to make, l am sure you will want to give them a try. Who doesn’t like custard? Or the delicate vanilla flavour? I certainly do.

Collage to show how to make the Pasteis de nata

Why are the great as party bites ideas? Well, not only they are super easy to make, but also mess-free. You really don’t need to worry about accidentally staining your clothes with chocolaty creams, or worry they won’t last long if it’s warm in the room.

One batch makes 10 tarts, with about 2 batches you are good to go, your guests will be so impressed. Some shops around here sell these custard tarts for over £1 each. That’s outrageous, given the fact that you only need simple ingredients you already have in your kitchen. And they end up being super cheap too if you bake them yourself.

Even a beginner in baking can make them in no time, trust me. Together with some Brazilian brigadeiros or some Coconut truffles, you have managed to take care of the desserts easily. Just perfect, right?

4 Portuguese Pastéis de nata  (Portuguese custard tarts) on a white plate

If you’ve tried these PORTUGUESE PASTEIS DE NATA or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to. 

5 from 1 vote
Portuguese Pastéis de nata recipe (Portuguese custard tarts)
Print
Portuguese Pastéis de Nata Recipe (Portuguese custard tarts)
Prep Time
40 mins
Cook Time
35 mins
Total Time
1 hrs 15 mins
 
Portuguese Pastéis de nata recipe (Portuguese custard tarts) the ideal party bites ideas. Made with a flaky egg pastry and a beautifully flavoured custard filling, these tarts are sheer heaven.
Course: Dessert
Cuisine: Portuguese
Servings: 10 tarts
Calories: 222 kcal
Author: Daniela Anderson
Ingredients
  • 1 ready-made puff pastry roll
  • 400 ml milk
  • 2 egg yolks
  • 1 whole egg
  • 2 tbsp plain flour
  • 100 g caster sugar
  • 1/2 tsp vanilla extract
Instructions
  1. Preheat the oven to 200 degrees C. (390 Fahrenheit)
  2. Slightly grease a muffin tin, it can either be vegetable oil or butter.
  3. In a large bowl, whisk together the egg yolks, whole egg, sugar and plain flour until you get a smooth paste.
  4. Pour in the milk and whisk again.
  5. Transfer the mixture to a sauce pan and simmer on a low heat until it thickens.
  6. Remove from the heat and leave it to cool completely, then add the vanilla extract.
  7. Transfer the puff pastry roll to a working surface and use a cookie cutter to cut 10 rounds that fit in the muffin tin holes.
  8. Press the rounds into the muffin tin holes and spoon in the custard cream evenly.
  9. Bake for 30-35 minutes until golden and the pastry is baked through.
  10. Allow them to cool, then use a sharp knife to ease up the edges and transfer the tarts to a plate.
  11. Once out of the oven, the custard will sink in, so not to worry if in the oven the tarts looked popped out.
  12. Serve cold from the fridge.
Recipe Notes
  • If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
  • The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.
Nutrition Facts
Portuguese Pastéis de Nata Recipe (Portuguese custard tarts)
Amount Per Serving
Calories 222 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 59mg 20%
Sodium 86mg 4%
Potassium 77mg 2%
Total Carbohydrates 24g 8%
Sugars 12g
Protein 4g 8%
Vitamin A 2.8%
Calcium 5.5%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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10 Comments

  • Reply
    Lynz Real Cooking
    December 10, 2015 at 2:32 pm

    These look lovely!

  • Reply
    youthfoodblog
    December 11, 2015 at 12:16 am

    Great recipe for the holidays!

  • Reply
    milliethom
    December 13, 2015 at 9:12 pm

    Lovely, Daniela. I have adored egg custard all my life. My mum made a lot of them when I was a child, but always with short crust pastry. Later I discovered creme caramel, which I still make very often. I’ll have to try them with puff pastry now. 🙂

    • Reply
      Daniela Apostol
      December 14, 2015 at 1:52 pm

      Thank you, Millie. I tried with short crust pastry too, but l prefer the puff pastry, it makes the tarts a lot lighter. I must try the caramel ones ?

  • Reply
    milliethom
    December 14, 2015 at 3:04 pm

    Hi Daniela. I’ve just tried again to reply to this comment from my notifications box and it still won’t .send’. Also, the ‘follow’ tag at the lower right hand side of your page still pops up inviting me to follow you – which I have done 3 times since you upgraded your site. I’ve filled in my email address as well.
    So. I’m putting my reply straight onto your page here:
    I’m going to try them with puff pastry, too. The creme caramel isn’t a tart. It’s an egg custard desset, made the smae way as for the tarts, but it is cooked in a basin with caramel at the bottom. When it’s turned out, the caramel can run down the sides of the set custard. It can be eaten either warm of cold. 🙂

    • Reply
      Daniela Apostol
      December 14, 2015 at 6:22 pm

      Hi Millie! So sorry for that, it appears that being self-hosted means that the people can no longer follow me via the follow button, but only if they subscribe via e-mail. I’ve managed to desactivate the follow me button since it doesn’t work now anyway.
      The creme caramel sounds delicious ?

  • Reply
    milliethom
    December 14, 2015 at 8:58 pm

    I did fill in th email subscription too, Daniela, but if needbe, I’ll do it again. I just can’t work out why comments won’t send to you. They work with everyone else, so something is wrong. I’m writing this on your page again, after trying to send it (unsuccessfully) from my notification box).
    I like creme caramel warm, but my husband likes it best chilled, straight from the fridge. 🙂

  • Reply
    milliethom
    December 14, 2015 at 9:00 pm

    I’ve just written my email address, above, again, so I’ll see what happens now. 🙂

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