Pastel de Nata
Classic Portuguese Custard Tarts
Crispy, flaky pastry shells filled with silky, caramelized custard that melts in your mouth.
Equipment
Ingredients
Puff Pastry
all-purpose flour (cold)
375 g
cold water (cold)
200 ml
salt
4 g
butter (cold)
250 g
Sugar Syrup
sugar
500 g
water
250 ml
lemon peel
1 piece
cinnamon stick
1 piece
Custard Base
sugar syrup
500 ml
all-purpose flour
100 g
milk (cold)
100 ml
egg yolks
8 piece
Instructions
Prepare puff pastry
Make the puff pastry dough, give it two turns, and rest in the refrigerator.
Make sugar syrup
Prepare the sugar syrup with lemon and cinnamon.
Prepare custard
Mix flour with cold milk, gradually add syrup, then egg yolks.
Line pastry shells
Roll out pastry and line tart molds, then chill for 30 minutes.
Bake pastéis de nata
Bake at 220°C for 12 minutes until tops are golden and crackling.
Original recipe
Storage
Best enjoyed fresh on the day of baking. Reheat to restore crisp pastry.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.