Pastéis de nata are Portugal’s most iconic treat — small, creamy custard tarts in a crispy, flaky puff pastry shell. These irresistible little tarts originate from the Pastéis de Belém bakery in the Belém district of Lisbon, which has been making them since 1837. Even the legendary French pastry chef Christophe Felder has declared them absolutely divine!
Legend has it that the original recipe was created by the monks of the Jerónimos Monastery, who swore a secret oath never to share it with anyone. The wider name pastel de nata (meaning “cream cake”) is used throughout the rest of Portugal. At the plural, you pronounce it “Pachtéich de Nata”!
Which puff pastry to use?
The pastry is crucial in this dessert. You can buy ready-made puff pastry (look for a good-quality all-butter version). For that authentically crispy, crumbly texture you’d find in Lisbon, opt for a margarine-based puff pastry rather than butter-based — it creates a lighter, crispier shell.
Ingredients (makes 12 tarts)
- 1 sheet of puff pastry
- 6 egg yolks
- 500 ml (50 cl) whole milk
- 150 g caster sugar
- 2 sachets vanilla sugar (or 1 tsp vanilla extract)
- 30 g plain flour
- 30 g cornflour (cornstarch)
- 1 vanilla pod
- 1 pinch of salt
Instructions
- Preheat your oven to 210°C (410°F). Butter small round moulds (muffin tins work perfectly if you don’t have pastel moulds).
- Unroll the puff pastry and cut it lengthways into strips.
- Line each mould with a strip of puff pastry, pressing with your thumb around the inside. The pastry should slightly overhang the rim.
- In a saucepan, combine all ingredients except the egg yolks. Cook over low-medium heat, stirring continuously with a wooden spatula, until the custard thickens and pulls away from the sides of the pan.
- Remove from heat and allow to cool for a few minutes. Then stir in the egg yolks and mix well.
- Spoon the custard filling into the pastry-lined moulds, filling them about ¾ full.
- Bake in the preheated oven for 15–20 minutes, or until the custard is set and the tops have dark golden-brown caramelised spots.
- Allow to cool slightly before removing from the moulds. Dust with cinnamon and icing sugar to serve.
Bom apetite! 🇵🇹
Tip: The dark caramelised spots on top are a sign of a perfect pastel de nata — don’t be afraid to let them brown generously!