Pastéis de Nata Recipe, or the famous Portuguese Custard Tarts, some heavenly delicious bites that are super easy to make at home using ready-made puff pastry and homemade custard. Beautifully flaky, with a silky filling, these tarts are great for any party or family gathering.
I first discovered these tarts 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.
You could make the puff pastry yourself, but it's so much easier to just use a ready-made one, especially the ready-rolled puff pastry, which just needs to be cut into circles, and that's your job done.
How to make pasteis de nata at home
The great thing about these tarts is that the puff pastry does not require blind baking, the custard can go straight in, and they will be baked to perfection.
To make the custard:
- whisk together the egg yolks, whole egg, sugar, vanilla seeds ( or vanilla extract) and flour to get a smooth paste
- gradually pour in the milk, whisking continuously to avoid lumps forming
- transfer the mixture to a pan, and simmer on a low heat until it thickens
- remove from the heat, and allow to cool completely before adding it to the pastry
Note! IT is important to allow the custard to cool, otherwise the tarts will get the much-dreaded soggy bottom.
The puff pastry
- cut the puff pastry using a round cookie cutter, and fit them into the muffin holes
- divide the custard evenly, and bake for 30-35 minutes
You will see that when the tarts are ready, the custard looks like it's slightly burnt, but it's actually absolutely fine, that's how they are supposed to look. They are absolutely delicious!
Do custard tarts need to be refrigerated?
I definitely recommend refrigerating them. The custard tastes so much better when it's cold, the vanilla flavour comes through a lot better rather than if you keep them a room temperature.
Some desserts taste nicer if left in the fridge for the next day, so you can totally make the tarts in advance. They keep will well in the fridge for at least 2-3 days, that is, if they are not demolished beforehand.
One batch makes 12 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.
Looking for more puff pastry desserts? How about my Cremeschnitte Recipe? It's absolutely delicious, and super easy to make too.
If you’ve tried these PORTUGUESE CUSTARD TARTS - PASTEIS DE NATA RECIPE 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.
Pastéis de Nata Recipe (Portuguese Custard Tarts)
- 1 ready-made puff pastry roll
- 400 ml milk
- 2 egg yolks
- 1 whole egg
- 2 tablespoon plain flour
- 100 g caster sugar
- 1 vanilla pod
- Preheat the oven to 200 degrees C. (390 Fahrenheit)
- Slightly grease a muffin tin, it can either be vegetable oil or butter.
- In a large bowl, whisk together the egg yolks, whole egg, sugar, seeds from the vanilla pod, and plain flour until you get a smooth paste.
- Gradually pour in the milk while whisking well to avoid lumps from forming.
- Transfer the mixture to a sauce pan and simmer on a low heat until it thickens.
- Remove from the heat and leave it to cool completely.
- Transfer the puff pastry roll to a working surface and use a cookie cutter to cut 12 rounds that fit in the muffin tin holes.
- Press the rounds into the muffin tin holes and spoon in the custard cream evenly.
- Bake for 30-35 minutes or until golden and the pastry is baked through and the custard is golden, and slightly brown.
- Allow them to cool, then use a sharp knife to ease up the edges and transfer the tarts to a plate.
- Once out of the oven, the custard will sink in, so not to worry if in the oven the tarts looked popped out.
- Serve cold from the fridge.
- 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.
- You will see that when the tarts are ready, the custard looks like it's slightly burnt, but it's actually absolutely fine, that's how they are supposed to look.
- I definitely recommend refrigerating them. The custard tastes so much better when it's cold, the vanilla flavour comes through a lot better rather than if you keep them a room temperature.