Easy Pastéis de Nata (Portuguese Custard Tarts)
These easy Pastéis de Nata are made with store-bought puff pastry and a simple stovetop custard. Crispy, caramelized pastry meets a creamy, lightly spiced filling—perfect for beginners and ready in under 30 minutes of baking time.
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.
Notes
Greasing the tin: If you are not using muffin liners, lightly grease the muffin tin with butter, oil, or non-stick spray. Puff pastry is buttery, but the custard may leak and stick.
Using muffin liners: Liners make unmolding very easy and help the pastry keep its shape.
Silicone molds: Usually do not need greasing.
Custard texture: Remove the custard from the heat as soon as it thickens; it will finish setting in the oven.
Avoid overflow: Fill each tart only about ¾ full.
Serving: Best warm, optionally dusted with cinnamon.