Portuguese Puff Pastry Egg Tarts (Easy Pastel de Nata)

I have made a lot of things in my kitchen. A lot. But these puff pastry egg tarts honestly might be the best thing I have ever baked. I am not being dramatic. The flaky, buttery crust, that silky custard, those slightly charred tops, it is all just absolutely perfect. And the fact that I went years living my life without making these at home still haunts me a little.

If you have ever been to Portugal and had a pastel de nata fresh out of the oven, you know exactly what I mean. And if you haven’t, well, this recipe is your ticket there without the flight.

These are Portuguese egg custard tarts made with puff pastry. You can use store-bought puff pastry and have these on your table in under an hour, or you can take it one step further with a homemade puff pastry. I have my own sourdough puff pastry recipe that you can make with or without sourdough, and it works beautifully here if you want to go the extra mile.

Either way, these tarts are stunning.

What Are Pastel de Nata?

Pastel de nata (plural: pasteis de nata) are the iconic Portuguese custard tarts you find in every bakery across Portugal, usually dusted with cinnamon and powdered sugar, and best eaten warm with a coffee or tea. They have a shatteringly crisp puff pastry shell and a creamy egg custard filling with those beautiful dark, almost burnt spots on top.

Traditionally, they are made with homemade laminated pastry. They are popular year-round in Portugal but honestly feel extra cozy in autumn and winter when you just need something warm and a little indulgent.

I have been to Portugal twice now, and both times I was basically on a pastel de nata tour. The idea of making them at home never even crossed my mind for years, and then one day I just did it, and my first reaction was genuinely: why did I wait so long?

Ingredients

This custard tart with puff pastry uses simple, everyday ingredients. Here is what you need and why:

• Puff pastry: the base of these tarts. Use good quality store-bought, or make your own. I have a sourdough puff pastry recipe you can use with or without sourdough starter.
• Heavy cream: gives the custard its richness and that smooth, silky texture
• Whole milk: lightens the custard slightly and balances the cream
• Egg yolks: the heart of any good custard. They set the filling and give it that gorgeous golden colour
• Cane sugar: sweetens the custard without being too heavy
• Cornstarch: optional but recommended. It helps the custard stay set after baking so the puff pastry keeps its crunch
• Vanilla bean powder: I love the flavour of vanilla in these. You can use vanilla extract or skip it entirely, but the vanilla bean powder gives the most beautiful flavour and you will notice those little black flecks in the baked custard, which is perfectly normal
• Pinch of salt: just a pinch, it sharpens all the other flavours

See the recipe card below for exact quantities.

Substitutions & Variations

• No vanilla bean powder? Use 1 teaspoon of vanilla extract instead, or leave it out completely
• No cornstarch? You can skip it, but expect the custard to be slightly less firm and the pastry base potentially softer
• Want the traditional flavour? Add a cinnamon stick and a strip of lemon peel to the cream and milk while heating, then strain them out before tempering the eggs
• Sourdough version: Use my sourdough puff pastry for extra flakiness and a subtle tang. Can be made with or without sourdough starter, all instructions are in that post

This recipe has not been tested with all substitutions.

How To Make Portuguese Puff Pastry Egg Tarts

1. Step 1: Prep and Roll the Puff Pastry

2. Step 2: Roll into a Log and chill it

3. Step 3: Make the Custard

4. Step 4: Shape the Pastry Shells

5. Step 5: Fill and Bake

6. Step 6: Let them cool

Storage

• Room Temperature Best eaten the day they are made. If serving within a few hours, you can keep them at room temperature covered loosely with a cloth.
• Fridge Store in an airtight container in the fridge for up to 5 days. They contain egg and dairy so refrigerating is the safe choice if you’re not finishing them same day. Reheat in a 180°C (350°F) oven for 5 to 8 minutes.
• Freezer These freeze beautifully for up to 2 months. Freeze in a single layer first, then transfer to a container. Reheat from frozen at 180°C (350°F) for 8 to 10 minutes. Still crispy, still delicious.

Related Recipes

Sourdough Puff Pastry (the homemade pastry I use for these tarts, with or without sourdough)

Sourdough Almond Cruffins

FAQ

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Portuguese Puff Pastry Egg Tarts (Easy Pastel de Nata)

Flaky, buttery puff pastry shells filled with a silky vanilla custard and baked until golden with those iconic slightly charred tops. A simple, irresistible take on the classic Portuguese pastel de nata.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Chill Time 30 minutes mins

Servings: 12 tarts

Course: Dessert, Snack

Cuisine: Portuguese

Calories: 265

Ingredients Equipment Method Video Notes

Ingredients

  

For the pastry:

• 320 g (11 oz) puff pastry, store-bought or homemade sourdough puff pastry (see recipe notes), thawed if frozen

For the custard:

• 200 g (¾ cup + 1 tbsp) heavy cream
• 150 g (½ cup + 2 tbsp) whole milk
• 4 egg yolks
• 90 g (7 tbsp) cane sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla bean powder or vanilla extract
• Pinch of salt

Equipment

• Standard 12 cup muffin tin
• Rolling Pin
• Medium saucepan

Method

 

1. Remove puff pastry from the fridge. If frozen, thaw overnight in the fridge.
2. Lightly flour your work surface and roll the pastry into a rectangle. The shorter side should be about 30 cm (12 inches).
3. Starting from one shorter side, roll the pastry tightly into a log. Wrap in plastic wrap and refrigerate for 20 to 30 minutes.
4. Meanwhile, combine heavy cream, milk, vanilla, and salt in a saucepan. Heat over medium, stirring, until warm and just starting to steam. Do not boil. Remove from heat.
5. In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth.
6. Temper the eggs: while whisking constantly, pour the warm cream mixture slowly into the egg yolk mixture in a steady stream. Set custard aside.
7. Preheat oven to 220°C (430°F).
8. Remove the pastry log from the fridge and cut into 12 equal rounds, about 2.5 cm (1 inch) each. Take each round and stand it flat on your work surface.
9. Press each round into a muffin cup with your thumbs, working the pastry up the sides to form a shell. Freeze the tin for 10 minutes.
10. Remove the tin from the freezer and fill each shell about two thirds full with custard.
11. Bake for 25 to 30 minutes, rotating the tray halfway through, until the pastry is golden and the custard has dark spots on top. For deeper charring, use the broiler/grill for the last 3 to 5 minutes but watch closely.
12. Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm.

Video

Notes

• Puff pastry: For homemade, use my sourdough puff pastry recipe (can be made with or without sourdough starter).
• Vanilla: Vanilla bean powder leaves visible black specks in the custard, this is completely normal. It’s the vanilla beans and it’s delicious.
• Cornstarch: Optional but recommended to keep the custard set and the pastry crispy for longer.
• Cold pastry is key: At any point your pastry feels warm or greasy, pop it back in the fridge before continuing.
• Storage: Fridge up to 5 days in an airtight container. Reheat in the oven at 180°C (350°F) for 5 to 8 minutes.
• Freezing: Freeze for up to 2 months. Reheat from frozen at 180°C (350°F) for 8 to 10 minutes.

 

Per tart (approximate):

Calories: ~265 kcal | Carbohydrates: ~22g | Protein: ~3.5g | Fat: ~18g | Saturated Fat: ~11g | Fiber: ~0.4g | Sugar: ~9g | Sodium: ~159mg

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