Pastéis de Nata Recipe with Ready-Rolled Puff Pastry
Flaky pastry cups filled with vanilla custard and baked until spotted golden.
Pastéis de nata are crisp Portuguese custard tarts made with flaky pastry and a lightly caramelized custard. The source uses ready-made pastry and a simple milk, egg-yolk and starch filling; this version bakes the tarts at a hotter temperature for better browning and cooks the custard briefly before filling to reduce the risk of a thin centre. Use muffin tins and avoid filling the pastry shells to the rim. Serve warm with cinnamon if desired. Heat oven to 240°C (465°F). Roll pastry into a tight log, cut into 12 rounds and press each into a muffin cup, leaving a thin base and raised sides. Chill tin. Whisk yolks, sugar, cornstarch, salt and 100 ml cold milk until smooth. Warm remaining milk with lemon peel until steaming.
Recipe card
Pastéis de Nata Recipe with Ready-Rolled Puff Pastry
Equipment: Knife, cutting board, mixing bowl and heavy saucepan
Ingredients
Instructions
Prepare pastry
Heat oven to 240°C (465°F). Roll pastry into a tight log, cut into 12 rounds and press each into a muffin cup, leaving a thin base and raised sides. Chill tin.
Mix custard
Whisk yolks, sugar, cornstarch, salt and 100 ml cold milk until smooth. Warm remaining milk with lemon peel until steaming.
Thicken
Whisk hot milk gradually into yolk mixture. Return to saucepan and cook, whisking, until thickened and just bubbling. Remove peel; stir in vanilla.
Fill
Spoon custard into pastry cups, leaving 5 mm at the top.
Bake
Bake 12 to 16 minutes until pastry is crisp and custard has dark golden spots.
Cool
Cool 10 minutes in tin, then transfer carefully to a rack. Dust with cinnamon if desired.
How to tell when it is ready
Pastry is crisp and custard has browned spots; centre is set but still creamy.
Tips
- Keep puff pastry cold.
- Press pastry thinly into each cup.
- Whisk custard continuously while thickening.
- Leave headroom for custard expansion.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If it cooks unevenly, reduce the heat and stir gently.
Substitutions
- Use a suitable low-sodium broth if preferred.
- Use a similar neutral oil for cooking.
Variations
- Adjust herbs and seasoning to taste.
- Add a little chilli for extra warmth.
Serving suggestions
- Dust with cinnamon.
- Serve with espresso.
- Pair with fresh berries.
- Offer slightly warm.
Make ahead
Measure ingredients ahead and finish cooking shortly before serving.
Storage
Refrigerate in a covered container within 2 hours and use within 3 days.
Food safety
Contains wheat, egg and milk. Custard is cooked before baking; chill leftovers within 2 hours.
Frequently asked questions
Can I make this ahead?
Prepare components in advance and refrigerate promptly.
How should I store pastéis de nata (portuguese custard tarts)?
Refrigerate in a covered container within 2 hours and use within 3 days.
Serve promptly and refrigerate leftovers safely.
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