Pastéis de Nata are iconic Portuguese custard tarts made with crisp, flaky pastry and a creamy vanilla custard filling. Traditionally served slightly warm, these small pastries are known for their caramelized tops and rich yet delicate flavor. Enjoyed with a cup of coffee, they are one of Portugal’s most beloved desserts and a staple in bakeries across the country.
I first tasted pastéis de nata during one of my visits to Portugal, and I still remember that first bite clearly. The tarts were just slightly warm, the pastry beautifully crisp, and the custard smooth and comforting. Paired with a strong coffee, they were unforgettable. Naturally, I wanted to recreate that experience at home. While I would never claim to fully recreate the original, I was happy to get quite close with my own version, honoring the flavors and spirit of this beloved Portuguese pastry. To my delight, making pastéis de nata at home turned out to be much easier than I had expected.
Why Pastéis de Nata Are So Loved
These Portuguese custard tarts are special because of their contrast in textures and flavors. The puff pastry is light, flaky, and crisp, while the custard filling is smooth, creamy, and gently sweet. A hint of vanilla adds warmth, while lemon zest brings freshness and balance. Traditionally, the tops caramelize slightly in a hot oven, giving the tarts their signature golden, spotted appearance. Finished with a sprinkle of cinnamon, they feel both comforting and elegant.
Making Pastéis de Nata at Home
One of the best things about this recipe is how approachable it is. Instead of making pastry from scratch, I use store-bought puff pastry from our local supermarket. This keeps the process simple without sacrificing texture. The custard filling comes together easily with milk, eggs, sugar, and vanilla. Adding lemon zest lifts the flavor, and a light dusting of cinnamon on top gives the tarts their classic Portuguese finish.
Once baked, these tarts are at their best when slightly warm. The pastry stays crisp, and the custard is soft and silky. They’re perfect for serving with coffee, just like in Portugal, whether for breakfast, brunch, or an afternoon treat.
How to Serve Pastéis de Nata
Pastéis de nata rarely last long once they’re out of the oven. In our home, they tend to disappear from the serving plate very quickly. They’re ideal for sharing with friends, serving at casual gatherings, or enjoying as a small everyday indulgence. While they are traditionally served plain, a little extra cinnamon or powdered sugar on top is always welcome.
These Portuguese custard tarts are proof that simple ingredients can create something truly special. Whether you’re recreating memories from a trip to Portugal or discovering pastéis de nata for the first time, this recipe brings a little taste of Portuguese café culture into your own kitchen.
If you enjoy vanilla-flavored desserts, be sure to check out my Fresh Strawberry Tart and Delicious No-Bake Mango Cheesecake Dessert for more sweet inspiration.
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Easy Pastéis de Nata (Portuguese Custard Tarts)
Ingredients
Pastry
- 500 g puff pastry thawed
Custard Filling
- 200 ml heavy cream
- 200 ml milk
- 5 egg yolks (medium-sized eggs) (medium-sized eggs)
- 100 g sugar about ½ cup
- 2 tbsp all-purpose flour
- 1 tsp finely grated lemon zest
- 1 tsp vanilla extract or 1/2 tsp vanilla bean paste, or 1 tsp vanilla syrup
- ½ tsp ground cinnamon
For Baking
- Muffin tins or muffin liners
Instructions
Prepare the pastry:
- Thaw the puff pastry according to package instructions.
Make the custard:
- Add the cream, milk, egg yolks, sugar, and flour to a saucepan. Whisk well until smooth.
- Stir in the grated lemon zest.
- Heat the mixture over medium heat, stirring constantly, until it comes to a gentle boil and thickens.
- Remove the pan from the heat and let the custard cool slightly.
- Once cooled, mix in the vanilla.
Shape the shells:
- Roll the puff pastry into a sheet about 0.5 cm (¼ inch) thick.
- Cut out circles using a round cutter or drinking glass. You should get about 22–25 pieces.
- Press the pastry circles into the muffin tins, shaping them up the sides.
- Prick the bottoms with a fork.
Fill and bake:
- Spoon the custard into each pastry cup, filling them about ¾ full to leave room for bubbling.
- Place the muffin tin on a baking sheet.
- Bake at 250°C (480°F) for 10–15 minutes, or until the tops are lightly browned and the pastry edges are golden.
Cool and serve:
- Let the tarts cool slightly before removing them from the tins. Sprinkle the tarts with cinnamon.
- Serve warm or at room temperature.
