Pastel de Nata

These iconic Portuguese custard tarts are a delectable fusion of creamy custard and flaky pastry, originating from the charming streets of Lisbon. With a history dating back centuries, Pastel de Nata is a true testament to Portugal’s rich culinary heritage. Join us as we unveil the secrets behind crafting this irresistible treat, allowing you to bring a slice of Portuguese culture and sweetness to your palate.


For the pastry:
  • 2 sheets store-bought puff pastry (thawed if frozen)
For the custard filling:
  • 2 cups whole milk
  • 1 cinnamon stick
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Powdered sugar, for dusting
  • Ground cinnamon, for sprinkling


  1. Preheat your oven according to the puff pastry package instructions.
  2. Grease a muffin tin lightly with butter or cooking spray.
  3. Carefully lay out the puff pastry sheets and cut circles slightly larger than the muffin tin openings.
  4. Gently press the pastry circles into the muffin tin, shaping them to form little cups. Pierce the bottom of each pastry cup with a fork to prevent it from puffing up too much.
  5. In a saucepan, heat the milk and cinnamon stick over medium heat until it starts to steam. Remove from heat and let the cinnamon infuse into the milk.
  6. In a bowl, whisk together the granulated sugar, flour, and cornstarch until well combined.
  7. Gradually pour the warm milk into the sugar-flour mixture, whisking constantly to prevent lumps.
  8. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard-like consistency. Remove from heat.
  9. In a separate bowl, lightly beat the egg yolks. Gradually add a few spoonfuls of the warm custard to the beaten yolks, whisking vigorously to temper them.
  10. Pour the egg yolk mixture back into the saucepan with the remaining custard, whisking constantly.
  11. Place the saucepan back on the heat and cook for another 2-3 minutes, stirring, until the custard thickens even more.
  12. Remove the cinnamon stick and stir in the vanilla extract and lemon zest.
  13. Spoon the custard into the prepared pastry cups, filling them about 2/3 full.
  14. Bake in the preheated oven for about 15-20 minutes or until the pastry is golden and the custard is set and slightly browned on top.
  15. Remove the Pastel de Nata from the oven and let them cool slightly before dusting with powdered sugar and sprinkling with ground cinnamon.

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