Pastéis de Nata

4.60 from 10 votes

Pastéis de Nata Recipe ( singular Pastel de Nata), 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 egg custard. Beautifully flaky, with a silky filling, these tarts are great for any party or family gathering.

Prep Time40

Cook Time35

Total Time1 15

Course: Dessert

Cuisine: Portuguese

Servings: tarts

Calories: 186kcal

Author: Daniela Apostol

Ingredients

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

Metric - US Customary

Instructions

In a large bowl, whisk together the egg yolks and whole egg.
Add the sugar, and whisk again.
Sift in the flour, add the vanilla pod and pour in the milk.
Whisk 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.
Preheat the oven to 200 degrees Celsius (390 Fahrenheit, 160 fan oven).
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.

Video

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.

It is important to allow the custard to cool, otherwise the tarts will get the much-dreaded soggy bottom.
You can make the custard in advance and refrigerate it. 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.

Nutrition