Pastel de Nata Recipe – European Special
Indulge in a Portuguese classic that blends the crisp layers of puff pastry with a luxuriously smooth custard tart filling. With hints of vanilla flavor and a cinnamon sprinkle, Pastel de Nata is the perfect treat to enjoy warm, fresh from the oven. Whether you serve it for breakfast, dessert, or alongside a coffee, this classic will transport you to Lisbon with every bite.
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
For the Pastry:gh:
- 1 sheet of puff pastry (store-bought or homemade, about 9×9 inches)
For the Custard Filling:ping:
- 1 cup (240ml) whole milk
- 1/2 cup (100g) granulated sugar
- 3 large egg yolks
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 1 lemon peel (optional, for added flavor)
To Serve:
- Ground cinnamon (optional)
- Powdered sugar (optional)
Prepare the Pastry:
Preheat your oven to 425°F (220°C). If using a muffin tin, lightly grease it.
Roll out the puff pastry on a lightly floured surface. Cut out circles slightly larger than the muffin tin cups (about 4 inches in diameter). Gently press the pastry circles into the muffin tin to form the tart shells, pressing down the center and up the sides.
Make the Custard Filling:
In a saucepan, heat the milk with the cinnamon stick (and lemon peel if using) over medium heat until it just starts to simmer. Remove from heat and let it steep for a few minutes, then discard the cinnamon stick and lemon peel.
In a bowl, whisk together the egg yolks, sugar, and flour until smooth.
Gradually add the hot milk to the egg mixture, whisking continuously to avoid curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 2-3 minutes). Do not let it boil.
Assemble and Bake:
Spoon the custard filling into the prepared pastry shells, filling each nearly to the top.
Bake in the preheated oven for 15-20 minutes, or until the custard is set and the tops are caramelized and lightly browned.
Cool and Serve:
Allow the tarts to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Sprinkle with ground cinnamon and powdered sugar if desired, and serve warm.
Recipe Notes:
Custard Consistency: The custard should be thick enough to coat the back of a spoon but still silky. If it sets too quickly, reduce heat or stir more slowly.
Oven Temperature: Bake at a high temperature (around 425°F / 220°C) so the tops caramelize nicely and the pastry becomes golden-brown and crisp.
Pastry Flakiness: For extra flakiness, keep the puff pastry cold until it goes into the oven; you may even chill the pastry shells briefly before filling.
Serving Warm: These tarts are best enjoyed warm, shortly after baking—top with a light dusting of powdered sugar and cinnamon for full flavor.
Storage Tips: Store leftovers in an airtight container at room temperature for up to 2–3 days, but reheat in a hot oven to restore before serving.
