Crispy Portuguese Pastel de Nata Tarts from Scratch Tips, FAQ & printable recipe

Tips for success

For the shatteringly crisp pastry, make sure the puff pastry is cold when it goes into the hot oven. If the kitchen is warm, chill the filled tarts for 10 minutes before baking.

Also, brush the pastry with melted butter before rolling to add richness and help the layers separate.

The custard is best when the milk is infused with cinnamon and lemon for at least 10 minutes. Don't skip the straining step; it removes any coagulated egg bits and guarantees a silky texture.

If you prefer a deeper caramelization, place the tarts under the broiler for 30 seconds after baking.

Variations

• Vanilla Bean Pastel de Nata: Add the seeds of one vanilla bean to the milk while infusing. Omit the lemon peel and use only cinnamon. The vanilla adds a sweet, floral note that complements the caramelized top.
• Orange Blossom Tarts: Replace the lemon peel with a strip of orange peel and add 1 teaspoon orange blossom water to the custard. Dust with orange zest and confectioners' sugar for a fragrant twist.
• Spiced Chocolate Pastel de Nata: Melt 2 ounces of dark chocolate and whisk into the custard after straining. Add a pinch of cayenne for a subtle heat. The chocolate pairs beautifully with the cinnamon.
• Mini Pastel de Nata Bites: Use a mini muffin tin and slice the pastry log into 24 thin rounds. Reduce the baking time to 8-10 minutes. Perfect for parties and bite-sized indulgence.

Storage and make-ahead

Fridge

Store baked tarts in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5 minutes to restore crispness.

Freezer

Freeze unbaked assembled tarts for up to 2 months. Bake from frozen, adding 2-3 minutes to the baking time.

Reheat

Reheat leftover tarts in a 350°F (175°C) oven for 5-7 minutes until the pastry is crisp and the custard is warmed through.

Store leftover tarts in an airtight container at room temperature for up to 2 days. The pastry will soften, but the flavor remains.

To re-crisp, place them in a 350°F oven for 5 minutes. The custard may weep slightly upon reheating, but the tarts will still be delicious.

You can prepare the pastry spirals and custard up to a day ahead. Keep the pastry log wrapped in plastic in the refrigerator, and store the custard in a covered container.

Assemble and bake just before serving for the best texture. The baked tarts are best enjoyed within a few hours.

Serving ideas

Serve the tarts warm, dusted with cinnamon and confectioners' sugar. They are perfect with a strong espresso or a glass of cold milk. The contrast of the hot, crisp pastry and the creamy custard is best enjoyed immediately.

For a dessert platter, arrange the tarts on a marble board with fresh berries or a sprinkle of powdered sugar. They also pair well with a scoop of vanilla ice cream or a dollop of whipped cream. These tarts are a showstopper for any gathering.

Frequently asked questions

Recipe card

Crispy Portuguese Pastel de Nata Tarts from Scratch

Prep 45 minCook 12 minRest 30 minTotal 1 h 27 minServes 12

Ingredients

• 1 lb all-butter puff pastry, thawed
• 4 tbsp unsalted butter, melted
• 1 cup whole milk
• 1 cinnamon stick
• 1 strip lemon peel
• 1 cup granulated sugar
• 1/4 cup water
• 6 large egg yolks
• 1 tsp ground cinnamon, for dusting
• 1 tbsp confectioners' sugar, for dusting

Instructions

1. Roll the thawed puff pastry on a lightly floured surface into a 12x18-inch rectangle. Brush the surface with melted butter. Starting from a long edge, roll the pastry tightly into a log. Wrap in plastic wrap and refrigerate for 30 minutes. Slice the log into 12 equal rounds, about 1 1/2 inches each.
2. Place each pastry round into a well of a 12-cup muffin tin. Press the pastry with your thumbs to cover the bottom and sides, working upward to create a thin, even shell. The top edge should come slightly above the rim. Keep the tin in the refrigerator while making the custard.
3. In a medium saucepan, combine the whole milk, cinnamon stick, and lemon peel. Warm over medium heat until steaming and small bubbles appear around the edges. Do not boil. Remove from heat and let steep for 10 minutes. Discard the cinnamon stick and lemon peel.
4. In a small saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Boil for 2 minutes without stirring until the syrup is slightly thickened. Remove from heat and cool slightly.
5. In a medium bowl, whisk the egg yolks until smooth. Gradually pour in the warm milk while whisking constantly. Then add the sugar syrup and continue whisking until fully combined. Strain the mixture through a fine-mesh strainer into a liquid measuring cup.
6. Remove the muffin tin from the refrigerator. Pour the custard into each pastry shell, filling about three-quarters full. Do not overfill, as the custard will puff during baking.
7. Place the muffin tin on the top rack of a preheated 500°F (260°C) oven. Bake for 12 minutes, or until the pastry rims are golden and sizzling and the custard tops are blistered with dark caramelized spots. The custard should be set but slightly trembling in the center.
8. Remove the tarts from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack. Dust with ground cinnamon and confectioners' sugar while still warm. Serve immediately or within a few hours.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

5 g

Carbohydrates

35 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.