Pastel de nata

Here’s a classic pastel de nata recipe—the famous Portuguese custard tart with a flaky crust and creamy, lightly caramelized top.

Pastel de Nata (Portuguese Custard Tarts)

Makes about 12

Ingredients

Custard

• 1 cup whole milk
• 1 cup heavy cream
• ¾ cup sugar
• 2 tbsp all-purpose flour
• 6 egg yolks
• 1 cinnamon stick
• 1 strip lemon peel (no white pith)
• 1 tsp vanilla extract

Crust

• 1 sheet puff pastry, thawed

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Instructions

1. Prep the pastry
   • Roll puff pastry into a tight log.
   • Cut into 12 equal pieces.
   • Place each piece cut-side up in a muffin tin.
   • Using damp thumbs, press pastry up the sides to form thin cups.
   • Chill while making custard.
2. Make the custard base
   • In a saucepan, whisk sugar and flour.
   • Gradually whisk in milk and cream until smooth.
   • Add cinnamon stick and lemon peel.
   • Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
   • Remove from heat; discard cinnamon and lemon peel.
3. Temper eggs
   • Let mixture cool slightly.
   • Whisk egg yolks with vanilla.
   • Slowly whisk into the custard until smooth.
4. Fill & bake
   • Preheat oven to 475°F (245°C).
   • Fill pastry cups about ¾ full.
   • Bake 12–15 minutes, until tops are blistered and caramelized.
5. Cool & serve
   • Cool slightly.
   • Serve warm or at room temperature.
   • Dust with cinnamon or powdered sugar (traditional).

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Tips for Authentic Flavor

• Very hot oven is key for the signature dark spots.
• Don’t overmix after adding eggs.
• Best eaten the same day.

If you want, I can share a quick blender version, mini-batch, or tips for getting that bakery-style charred top just right.