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Portuguese

Pastel de nata

Two crisp Portuguese custard tarts with flaky laminated pastry and a glossy, blistered egg-yolk custard. They are best eaten warm, dusted lightly with cinnamon.

Pastel de nata — Portuguese — ChefSnap
35 minsPrep
12 minsCook
8Serves
MediumDifficulty
310 kcal per serving5g protein 34g carbs 18g fat

Ingredients

Method

  1. Place a baking stone, steel, or heavy tray in the upper third of the oven and preheat to the highest setting, ideally 260–290°C, for at least 25 minutes.
  2. Lightly butter 2 metal pastel de nata tins or small muffin cups.
  3. Roll the cold puff pastry into a tight log about 3cm wide, then cut it into 2 equal pieces.
  4. Place one pastry piece cut-side down in each tin and, with slightly wet thumbs, press from the centre outward to line the tin, making the base thin and the rim slightly thicker.
  5. Chill the lined tins while you make the custard.
  6. Whisk 2 tablespoons of the milk with the flour until smooth.
  7. Heat the remaining milk until just simmering, then whisk it into the flour mixture to make a smooth milk paste.
  8. Combine the sugar, water, lemon peel, and cinnamon stick in a small saucepan and boil without stirring until the syrup reaches 107°C, or the short-thread stage.
  9. Remove the lemon peel and cinnamon stick, then slowly whisk the hot syrup into the milk paste.
  10. Let the mixture cool until warm, then whisk in the egg yolks and salt.
  11. Strain the custard through a fine sieve for a smooth texture.
  12. Fill each chilled pastry shell about three-quarters full with custard.
  13. Bake on the preheated stone or tray for 8–12 minutes, until the pastry is deeply golden and crisp and the custard is puffed with dark caramelized spots.
  14. Let the tarts stand for 5 minutes, then unmould carefully and serve warm with a light dusting of ground cinnamon.

Common questions

Can I substitute regular puff pastry for Portuguese puff pastry in pastel de nata?

Yes. Use all-butter puff pastry if possible for the best flavor and crispness. Keep it very cold, roll it into a tight log, and work quickly so the pastry layers stay distinct and the shells bake up flaky.

How far ahead can I make pastel de nata before serving?

Best served warm the day they’re baked, ideally within 30 minutes. You can make the custard a few hours ahead and chill it, then bake just before serving for the crispest pastry and set custard.

What are the most common mistakes when making pastel de nata?

Warm pastry, underheated oven, and overfilling the tins are the biggest problems. Also avoid stirring the sugar syrup while it boils, and don’t skip chilling the lined tins before filling, or the shells can shrink or leak.

How should I store leftover pastel de nata?

Store cooled tarts in an airtight container in the fridge for up to 2 days. Reheat briefly in a very hot oven or toaster oven to revive the pastry. Avoid microwaving if you want to keep the crust crisp.

What’s the best way to serve pastel de nata?

Serve warm or hot, with a light dusting of ground cinnamon, and optionally a little extra sugar. They pair well with espresso or strong coffee. For the classic look, let the tops blister deeply during baking.