Food Recipes Desserts Pies & Tarts Pasteis de Nata (Portuguese Custard Tart) 5.0 (6) 5 Reviews Puff pastry and a creamy custard come together in this classic tart. By Ruben Silva Published on October 4, 2024 Tested by Anna Theoktisto Tested by Anna Theoktisto Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Robby Lozano / Food Styling by Julian Hensarling Active Time: 30 mins Total Time: 50 mins Servings: 12 Yield: 12 tarts Jump to recipe One of the many joys of a trip to Portugal is trying a pastel de nata, the famous Portuguese tart made from puff pastry and egg custard. Unlike other custard tarts (like the British or French varieties), pasteis de nata are baked at a very high temperature, which turns the pastry a deep golden brown on top while maintaining a flaky and buttery texture. The egg custard even souffles a bit in the oven before sinking once cooled, yet the filling remains creamy and smooth because of the addition of a little cornstarch. With just a hint of lemon and cinnamon, these tarts are best eaten the day they’re made. Frequently Asked Questions What is the difference between a custard tart, an egg tart, and a pastel de nata? A custard tart generally refers to a British or French tart made with a flaky, short pastry crust and a firm custard filling. A pastel de nata has a layered pastry crust made from puff pastry and a richer, more eggy filling that’s creamier and less firm that a British or French custard tart. Egg tarts, a modern fixture of Cantonese cuisine, are direct descendents of the pastel de nata and British custard tarts, a combination of the influence by the Portuguese via Macau and the British. Do you eat Portuguese custard tarts hot or cold? Pasteis de nata taste great warm or cold. Serve them hot for breakfast or at room temperature for an afternoon treat. Notes from the Food & Wine Test Kitchen Using a strainer to strain the custard helps remove any little bits of egg that may have curdled during the cooking process. The strained custard will be perfectly smooth in the tart. Make ahead The puff pastry can be shaped in the muffin tin and refrigerated for up to one day. Cook Mode (Keep screen awake) Ingredients 2 sheets frozen puff pastry, thawed (about 17 ounces total) (such as Pepperidge Farm) 1 3/4 cups whole milk 2 tablespoons unsalted butter, plus more for greasing 1 cinnamon stick 1 3-inch strip of lemon peel 1 cup granulated sugar 2 1/2 tablespoons cornstarch 2 tablespoons all-purpose flour 4 large egg yolks Directions Preheat oven to 500°F. Lightly grease a 12-cup muffin pan with butter. Stack both sheets of pastry on top of each other, then roll into a tight log from one end. Cut the log into 12 (about 1/2-inch-thick) slices. Dip fingertips in water; press the center of each slice down with your fingertips to flatten it. Dip thumbs in water, and gently stretch and pull pastry to form a 3-inch wide shallow bowl. Press each pastry bowl into the bottom and up the sides of each muffin cup extending the edges about 1/4-inch above the top of pan. Leave at room temperature until ready to bake. Place milk, butter, cinnamon stick, and lemon peel in a medium saucepan over medium. While milk mixture heats, whisk together sugar, cornstarch, and flour in a medium bowl until combined. Place egg yolks in a large bowl, and whisk until smooth. When the milk mixture is just beginning to boil, use a slotted spoon to remove and discard the cinnamon and lemon peel. Whisk in the flour mixture, whisking constantly, until thickened but not boiling, about 1 minute. Remove from heat. Gradually add milk-flour mixture to the egg yolks, whisking constantly, until well combined. Strain through a sieve into a heatproof measuring cup with spout. Divide custard evenly among prepared pastry in muffin cups (about 3 tablespoons per cup). Bake in preheated oven until dough is golden and the filling is puffed, about 12 minutes. Without removing pastries from oven, increase oven temperature to broil. Broil until filling is browned in spots, 2 to 3 minutes. Remove from oven, let cool slightly, about 5 minutes. Remove from pan; cool completely on a wire rack. Rate It Print