Lisbon Custard Tartlet (Pastéis de Nata) – A Flaky, Creamy Classic Recipe

 

Lisbon Custard Tartlet (Pastéis de Nata) – A Flaky, Creamy Classic

Recipe

Picture lifting out a tray from a blindingly hot oven and seeing four perfectly bronzed custard tarts, their puff-pastry layers softly crackling as they cool. You take a bite, and the crispy, buttery shell gives way to a smooth, creamy custard with just a hint of caramel bitterness balancing the sweetness out beautifully. There's a whisper of cinnamon in the air, and on the tongue, the custard melts. Each pastel de nata is like a small taste of Lisbon itself: comforting and warm, yet quietly luxurious, whether devoured over morning coffee or served up as a refined afternoon delight.

 

Why I Love It

I love pastéis de nata, for they are a real testament to the magic of simple ingredients when treated with care. The shatteringly flaky pastry and its inside of silky, lightly caramelized custard will never get old. Very satisfying to make at home, from whisking custard to getting those signature dark spots on top in the oven. It smells like vanilla and warm milk in the kitchen, and that caramelized surface is just perfect for cracking through with a spoon. They're also wonderfully shareable, making them perfect for gatherings, celebrations, or just spoiling loved ones.

Quick Info

Preparation time: 30 minutes

Cooking time: 25 minutes (plus 15 minutes resting time)

Total time: Approximately 70 minutes

Makes: 4 tarts (about 100 g)

Difficulty: Intermediate

 

Ingredients - Makes 4 Tarts

·       1 puff pastry sheet, about 300g, chilled

·       2 large egg yolks

·       1 whole egg

·       ½ cup (100 g) granulated sugar

·       ¼ cup (30 g) all-purpose flour

·       1 cup (240 ml) whole milk

·       ½ cup (120 ml) heavy cream

·       1 teaspoon pure vanilla extract

·       ½ teaspoon ground cinnamon, for dusting

·       A pinch of salt

Tools

·       4-inch (10 cm) tart pans or a muffin tin

·       Rolling pin

·       Small saucepan

·       Whisk

·       Mixing bowl

·       Optional but useful: Kitchen thermometer

·       Pastry brush

·       Oven-safe wire rack

Instructions

Step 1.

Preheat the oven and grease pans

Preheat your oven to 475°F. Lightly grease the tart pans with butter or oil. If using a muffin pan, line each cavity with parchment to help release the tarts later.

Step 2.

Roll out the pastry

Roll the puff pastry on a lightly floured surface to a thickness of about 1 millimeter. Cut four circles slightly larger than your pans and fit them in carefully, making the bottom flat and ensuring that the sides fit snugly.

Step 3.

Blind bake the shells

Prick the bottoms of the pastry with a fork to prevent them from becoming too puffy. Place on a baking tray and bake for about 5 minutes, just until the edges start to turn pale gold. Remove and set aside.

Step 4.

Make the custard

In a bowl, whisk together the egg yolks, whole egg, sugar, flour, and salt until smooth and pale. Heat the milk and cream in a saucepan until just below simmer, around 170°F/77°C. Gradually add the hot milk to the egg mixture, whisking all the time to prevent curdling.

Step 5.

Thicken gently

Return it to the saucepan and cook over low heat, whisking all the time. After 5–7 minutes, it should have thickened to a point where it will cover the back of a spoon. Remove from heat and stir in the vanilla.

Step 6.

Fill the pastry shells

Spoon the warm custard into the prebaked shells, filling them about three-quarters full. They'll puff slightly as they bake.

Step 7.

Bake until caramelized

Bake at 475°F (245°C) for 12–15 minutes, until tops are blistered with dark caramelized spots. Custard should be just set and still have a gentle wobble to its center.

Step 8.

Cool and finish

Cooling the tarts: Transfer the tarts to a wire rack to cool for at least 10 minutes. Dust generously with ground cinnamon just before serving.

Step 9.

Serve and enjoy

These tarts are best enjoyed warm or at room temperature on the day they’re made. If needed, store in an airtight container for up to two days and reheat briefly in a hot oven to restore the crisp pastry

 

Approximate Macros (Per Tart)

v  Calories: 320 kcal

v  Protein: 6 g

v  Fat: 18g

v  Carbohydrates: 32 g

v  Sugars: 14 g

v  Sodium:150 mg

 

What to Serve with This

The more traditional pairing is, of course, a strong Portuguese espresso-bica that cuts through the richness of the custard. A chilled glass of Vinho Verde works beautifully, too, for a more elegant dessert moment. If you want something lighter, the green tea balances the sweetness out very nicely, while fresh berries or a spoonful of lightly sweetened whipped cream adds a fresh contrast.

 

Tips & Variations

·       Extra-flaky pastry: Keep the puff pastry very cold before baking to preserve its layers.

·       Citrus lift: Add a strip of lemon zest to the custard while heating the milk. Warm Spices: Nutmeg or cardamom adds a touch of depth at a pinch.

·       Vegan option: Use coconut milk, vegan puff pastry; replace eggs with silken tofu, cornstarch, and a pinch of turmeric for color.

·       Mini versions: Use a 12-cup muffin tin and reduce baking time slightly.

·       Crunchy top: Sprinkle a little sugar over the custard before the final bake for that extra caramelization.

 

Frequently asked questions

1. Can I make the pastry from scratch?

Yes. Traditional Portuguese pastry is made with laminated dough, but it's laborious and takes practice.

2. Why does custard curdle?

Curdling results from letting it get too hot or adding eggs too quickly. Always cook gently and whisk constantly.

3. How do I get the classic burnt spots?

 High heat is the key. Bake hot and fast, watch near the end.

4. Can these be frozen?

 Yes, cool, then freeze; reheat in a 350°F 175°C oven for 5–7 minutes.

5. Best storage method?

Store at room temperature in an airtight container for up to two days.

6. Gluten-free version?

Use gluten-free puff pastry and substitute flour in the custard with cornstarch. My interpretation of this is: