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Breakfast & Brunch

Pasteis de Nata (Portuguese Custard Tarts)

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All-butter puff pastry filled with deliciously rich egg custard flavoured with vanilla is my idea of heaven – I love these Pasteis de Nata!

What are Pasteis de Nata?

Pasteis de Nata are incredibly delicious Portuguese egg custard tarts. They are soft and rich egg custard encased in crisp buttery pastry. Pure heaven.

Although Pasteis de Nata or Portuguese Custard Tarts can be found all over Portugal, they originate in the Belem region of Lisbon. One particular café is so popular that Pasteis de Nata are sometimes referred to as Pasteis de Belem after the café.

On a trip to Lisbon a few years ago with my friend, we sampled as many Pasteis de Nata as we could. They are so delicious and definitely something I think people should replicate at home.

Finding the right recipe

Mr Curly’s Aunt found this Pasteis de Nata recipe and it is so tasty it is the one I have always used. It isn’t my recipe, it is from the Guardian website.

The original write up of the recipe is quite brief, so hopefully the additional tips I provide will be of use to some people!

Is it cheating using ready made pastry?

Definitely not; more often than not I use ready made pastry because it is super convenient and easy.

I also take it a step further and use ready rolled pastry because this makes my life so much easier. I am not blessed with the skills of rolling pastry into a perfect rectangle. So ready rolled pastry is a huge timesaver for me.

You can of course make your own puff pastry for these Pasteis de Nata if you would like.

Do you have to use all-butter puff pastry?

I think Pasties de Nata are the perfect time to go all out and use all-butter puff pastry. Due to the higher level of butter it makes these extra indulgent.

All-butter puff pastry doesn’t seem to be as readily available here in the UK. It isn’t available in all supermarkets but I do know you can buy it in Sainsburys and Waitrose.

If you can’t find all-butter puff pastry, or don’t want to go searching for it; you can use standard puff pastry.

Tips for working with pastry

Pastry can be a little daunting to some people, but there is nothing to be scared of!

The main piece of advice to remember for this recipe is to chill your pastry. All-butter puff pastry tends to be a bit stickier to work with. If it starts to stick or look like it is melting slightly just put it in the fridge for a couple of minutes to firm up again.

Chilling the muffin tin helps to keep the pastry cold, but before you get to this stage you can take a break and chill your pastry.

I wouldn’t recommend putting the pastry in the freezer to chill. This is likely to chill it too much and may alter the texture of the pastry.

Don’t worry about making sure you roll the pastry to exactly 11cm in diameter. It is just a rough estimate of the size you need.

Also don’t worry if you get folds in the pastry when you drape it into the muffin tins. Folds are normal and will add to the look of the finished pastries.

Which vanilla is best to use?

Vanilla pods are traditionally used in Pasteis de Nata. They add an unbeatable flavour to the custard.

They are a little bit more expensive than other types of vanilla, but I think it is worth pushing the boat out for something like these tarts. You can find vanilla pods in most large supermarkets in the baking aisle.

If you don’t have vanilla pods, you can use vanilla bean paste. I would use ½ tsp if you are using this instead.

I wouldn’t recommend using vanilla extract for these tarts. There are instances when it is best to splash out a little and this is definitely one of those occasions.

How to eat pasteis de nata

These Portuguese custard tarts are best eaten when they are warm. The pastry is crisp and brittle and the custard is warm and silky.

It is quite common in Lisbon to sprinkle cinnamon and sometimes icing sugar on top. Although my friend’s Portuguese husband has recommended I try cinnamon, I am still yet to try this! How do you eat yours?

If you aren’t eating them on the day they are baked, I would recommend reheating them. The easiest way to do this is for 30 seconds or so in the microwave. However this does make the pastry less crisp.

You can also reheat them in the oven for around 5 minutes until they are warmed through.

What to do with the leftover egg whites?

This recipe requires three egg yolks for the rich egg custard so you will have egg whites leftover.

Here are some suggestions of what you could make with the egg whites:

  • Meringue Kisses
  • Eton Mess with Meringue Kisses
  • Raspberry & Lemon Curd Meringue Nests
  • Classic Strawberry Pavlova

Making these tarts gluten free

It is very simple to make these Pasteis de Nata gluten free.

You will need to swap the pastry to gluten free puff pastry. I don’t think you can buy all-butter gluten free puff pastry so the standard version will work absolutely fine.

This recipe includes cornflour, but that is suitable for gluten free diets as are the rest of the ingredients.

How long will these pasties de nata keep for?

Although I don’t recommend eating these cold, I do recommend keeping them in the fridge.

As they are custard, it really is best to keep these tarts in the fridge in an airtight container. They will keep for 2-3 days.

Other recipes you might like

  • Blueberry & Lemon American Pancakes
  • Egg & Bacon Puff Pastries
  • Thick & Fluffy American Pancakes
  • Gluten Free Nutella Choux Buns

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5 from 2 votes
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Pasteis de Nata

All-butter puff pastry filled with deliciously rich egg custard flavoured with vanilla is my idea of heaven – I love these Pasteis de Nata!

Course Breakfast, Snack
Cuisine Portuguese
Keyword Egg Custard Tarts, Pasteis de Nata
Prep Time 45 minutes
Cook Time 30 minutes
Servings 12
Calories 269 kcal
Author The Guardian

Ingredients

  • 375 g pre-rolled all-butter pastry
  • 3 egg yolks
  • 100 g caster sugar
  • 2 tbsp cornflour
  • 200 ml single cream
  • 250 ml whole milk + 1 tbsp
  • ½ vanilla pod
  • Spray oil for greasing
  • Icing sugar for dusting

Instructions

  1. Preheat the oven to 200ºC (fan assisted, 210°C non fan). Grease a 12 hole muffin tray and put in the freezer

  2. Take 375g pre-rolled all butter pastry straight from the fridge and dust with icing sugar. Roll along the longest side into a tight log

  3. Cut the log into 12 equal sized pieces

  4. Dust each section with icing sugar and stand it on its end so you can see the rolls in the pastry. Roll each piece of pastry into a circle roughly 11cm across

  5. Push each round into the muffin tray, it doesn't have to be flat around the edges as they are meant to have folds in the pastry. Put the tray in the fridge

  6. Whisk three egg yolks and 100g caster sugar in a large bowl until creamy

  7. Mix 2 tbsp cornflour with a 1 tbsp of milk and then whisk into the egg yolks. It has an unusual consistency

  8. Add 200 ml single cream, 250ml whole milk and the seeds from ½ vanilla pod to a pan and heat until almost boiling

  9. Remove from the heat and whisk slowly into the yolks adding a small amount of the hot milk mixture at a time

  10. Pour the mixture back into the pan and heat gently for three minutes, stirring continuously
  11. Pour into the pastry cases and bake for 25-30 minutes until the pastry is golden and dark spots appear on the custard
  12. Allow to cool slightly before removing from the tin

Recipe Notes

Keep in an airtight container in the fridge for 2-3 days. 

Nutritional information is given as a guide only and may vary. 

Nutrition Facts
Pasteis de Nata
Amount Per Serving
Calories 269 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 69mg23%
Sodium 17mg1%
Potassium 49mg1%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 267IU5%
Vitamin C 1mg1%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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19 Comments

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Reader Interactions

Comments

  1. Toni @ Gym Bunny Mummy says

    May 29, 2015 at 11:05 pm

    Oh wow, oh wow, oh wow!! These are on THE LIST I have got to try them out they sound gorgeous. Thanks so much for joining #SundaySweets hope to see you back again this weekend x

    Reply
    • cat says

      May 31, 2015 at 6:55 pm

      These have to be one of my favourite things ever! You really should make them! x

      Reply
  2. Jacqui Bellefontaine says

    October 6, 2017 at 11:42 am

    I love Portuguese custard tarts and these look pretty yummy to me.

    Reply
    • Cat says

      October 7, 2017 at 5:09 am

      Thank you x

      Reply
  3. Angela / Only Crumbs Remain says

    October 9, 2017 at 12:49 pm

    Love the fact that the recipe in your magazine was described as Lucian Freud’s favourite breaakfast dish! 🙂
    These look absolutely great, and the filling so beautifully creamy! I love English Egg custards but have yet to try the Portuguese tart!
    Angela x

    Reply
    • Cat says

      October 12, 2017 at 7:21 am

      Weirdly I’m not a fan of English egg custard tarts, or custard in general but these are so delicious x

      Reply
  4. Rebecca Beesley says

    October 9, 2017 at 1:57 pm

    ooh yummy! I was put off attempting these as I didn’t have time to do the pastry but what a great idea just to use pre-made. #gbbobloggers2017

    Reply
    • Cat says

      October 12, 2017 at 7:22 am

      I do love to cheat with pastry because I’m a bit scared of it and like you say it does take time x

      Reply
  5. Jenny Paulin says

    October 9, 2017 at 7:20 pm

    ooooh I love the look of your tarts , and well done on getting them so close to the ones your Mum ate in Portugal. I have never tried these egg custard tarts before, but having seen all these recipes through the GBBO, I am thinking that I need to change this

    Thank you for linking to #GBBOBloggers2017 x

    Reply
    • Cat says

      October 12, 2017 at 7:23 am

      You really need to try them, they are one of my favourite ever things to eat!x

      Reply
  6. Helen says

    October 9, 2017 at 7:38 pm

    these look so good – lovely & crispy on the outside & creamy on the inside!

    Reply
    • Cat says

      October 12, 2017 at 7:23 am

      Thanks 🙂 x

      Reply
  7. Jhuls @ The Not So Creative Cook says

    November 29, 2017 at 5:33 am

    Whoa! These are looking so yummy! I am a little scared to try making these, but you inspire me. I might get some courage from you 😀 Thanks, Cat!

    Reply
    • Cat says

      November 29, 2017 at 2:24 pm

      They are so worth it. They are a little trickier than other things I make but they are so incredibly tasty!x

      Reply
  8. Janice says

    July 28, 2021 at 6:34 pm

    5 stars
    oh my goodness. We had these in Madeira when we were there as it’s a Portugese island. They were so so good and I can’t wait to try your recipe.

    Reply
    • Curly says

      July 28, 2021 at 9:15 pm

      They’re just the best things ever aren’t they!

      Reply
  9. Chloe says

    August 19, 2021 at 9:38 pm

    5 stars
    I will be eating mine warm but with absolutely no cinnamon!

    Reply
  10. Connie says

    June 5, 2022 at 9:53 pm

    Do you put these in muffin/cupcake cases? Or just grease the tin? I’m worried they won’t come out

    Kind regards

    Reply
    • Curly says

      June 5, 2022 at 10:12 pm

      Hi Connie, I oil the tin really well and have never had any problems. The pastry also has a lot of butter in it which helps them not to stick.

      Reply

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Hi, I'm Cat aka Curly. I'm a home cook that likes nothing better than a day in the kitchen baking and cooking. Whether its sweet or savoury, in my mind food is always the answer. Meet Curly

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