How to Make Pastéis de Nata: Authentic Portuguese Custard Tart Recipe

Pastéis de Nata are undoubtedly one of the most iconic desserts in Portugal. These small custard tarts stand out for their crispy puff pastry on the outside, with a creamy, sweet, and slightly caramelized filling.

Originating from Lisbon and especially associated with the Belém district, these treats have won over palates worldwide. In this article, we’ll take you through their history, the step-by-step process of making them, and some tips to get them just right.

Origin of Pastéis de Nata

Pastéis de Nata were created in the early 19th century by monks at the Jerónimos Monastery in the historic Belém district of Lisbon. At that time, the monks used eggs for religious rituals, which led to an excess of egg whites. To make use of them, they developed a recipe for custard, which they placed in puff pastry. Originally, these tarts were made to be served in monasteries and convents.

Due to the use of sugar and eggs in their recipes, the popularity of pastéis de nata spread quickly. After the monasteries were closed in 1834, the recipe was sold to the Pastéis de Belém bakery, a legendary spot in Lisbon where the tarts are still made following the traditional recipe. Today, these tarts are a symbol of Portuguese culinary culture, enjoyed at any time of day.

Ingredients to make about 12 pastéis de nata, here’s what you’ll need:

For the pastry:

250g of puff pastry (preferably homemade or high-quality store-bought)

For the custard:

500ml whole milk
6 egg yolks
200g sugar
1 cinnamon stick
1 lemon peel
50g flour
1 teaspoon vanilla extract
50g butter
A pinch of salt

Step-by-Step Guide to Making Pastéis de Nata :

1. Prepare the puff pastry :
   If you’re using store-bought puff pastry, this step is simple. Otherwise, you’ll need to make puff pastry from scratch, following a classic puff pastry recipe. Once ready, roll the dough to about 2mm thickness on a floured surface. Cut circles of dough slightly larger than the tart molds you’ll be using. Place the circles of dough into the molds, making sure they adhere well to the edges. Set them aside in the fridge.

2. Prepare the custard :
   In a saucepan, pour the milk, add the cinnamon stick and lemon peel. Heat over medium until the milk starts to simmer, then remove from the heat and let it infuse for 10 minutes.
   In another bowl, whisk the egg yolks with the sugar and a pinch of salt until the mixture becomes light and fluffy. Add the sifted flour and continue whisking.

Strain the infused milk to remove the cinnamon and lemon peel, then slowly pour it into the egg mixture while whisking constantly to avoid lumps. Return the mixture to the saucepan and heat over low while whisking until the custard thickens, about 5 minutes.
Once the custard is thickened, remove from heat and stir in the butter and vanil.

3. Fill the tart shells
   Once the puff pastry and custard are ready, fill the tart shells with the warm custard, being careful not to overfill them to avoid spilling during baking. Leave a small gap at the top of each mold.

4. Bake the pastéis de nata
   Preheat your oven to 250°C (or the highest setting on your oven). Bake the pastéis de nata for 10 to 15 minutes, until the pastry is golden and the custard is slightly caramelized on top. The edges of the pastry should be crispy. It’s important not to open the oven during baking to avoid disrupting the pastry’s rise.

5. Cool and serve
   Once baked, remove the tarts from the oven and let them cool for a few minutes before removing them from the molds. You can enjoy them slightly warm or at room temperature. For an extra touch, sprinkle them with powdered sugar and cinnamon before serving, which is a traditional way to enjoy them.

Tips for Perfect Pastéis de Nata :

Use high-quality puff pastry: If you’re using store-bought pastry, make sure it’s of good quality. Homemade puff pastry will give you the best results, but it does take more time.

Control your oven temperature: The oven needs to be extremely hot to get a golden pastry and a caramelized custard top. If your oven doesn’t go up to 250°C, bake at the highest temperature possible.

Don’t overfill the molds: Be careful not to overfill the tart molds, as the custard can spill over. Leave a little space at the top for the custard to set and caramelize without spilling.

Serve with a sprinkle of cinnamon and powdered sugar: Although pastéis de nata are delicious on their own, adding powdered sugar and cinnamon gives them an extra flavor boost and stays true to the traditional way they’re served.

Let them cool before removing from the molds: Let your tarts cool slightly before removing them to avoid breaking.

Pastéis de Nata are a true Portuguese institution and a must-try for dessert lovers. Their preparation is straightforward but requires attention to detail, especially during baking. Follow these steps and tips to recreate this traditional recipe in your own kitchen and bring a taste of Portugal to your home. Don’t forget to enjoy them with a good cup of coffee or tea for a truly delightful experience!