Glazed Dessert Creations

Pastel de Nata: Portugal’s Iconic Egg Custard Tart

Pastel de Nata, also known as the Portuguese egg tart, is a beloved pastry that has become a national treasure of Portugal and a global favorite among pastry lovers. Originating from the 18th-century Jerónimos Monastery in Lisbon, these tarts were created by Catholic monks who used egg whites for starching clothes and found a delicious use for the leftover yolks. The result was a rich, silky egg custard baked in a crisp, flaky puff pastry shell, caramelized on top to a golden-brown finish.

Often enjoyed warm with a sprinkle of cinnamon or powdered sugar, Pastéis de Nata are a staple in Portuguese bakeries and cafes. Despite their gourmet appearance, they can be recreated at home with the right ingredients and patience. These tarts are best served fresh out of the oven, with their custard still warm and the pastry perfectly crisp—a simple, irresistible testament to Portuguese baking tradition.

Traditional Pastel de Nata Recipe

Ingredients:

For the pastry (or use store-bought puff pastry):

1 sheet of puff pastry (thawed if frozen)

For the custard:

1 cup (240ml) whole milk
2 tbsp (15g) all-purpose flour
1 cup (200g) granulated sugar
1/3 cup (80ml) water
6 large egg yolks
1 tsp vanilla extract
Zest of 1 lemon (optional)
Cinnamon stick (optional)

Instructions:

Preheat oven to 500°F (260°C) or the highest your oven can go. Place a rack near the top of the oven. Lightly grease a 12-cup muffin tin.
Roll the puff pastry into a log, then slice into 12 even pieces. Place each slice into a muffin cup, cut side up. Use your thumbs to press and stretch the dough into the cup and up the sides. Chill while preparing the custard.
In a small saucepan, whisk the flour and 1/4 cup of the milk until smooth. Add the remaining milk and cook over medium heat until thickened, stirring constantly.
In another saucepan, combine the sugar, water, lemon zest, and cinnamon stick. Bring to a boil without stirring and cook until it reaches 220°F (104°C), or about 3 minutes. Remove the zest and cinnamon.
Slowly whisk the hot syrup into the milk mixture. Then, whisk in the egg yolks and vanilla until smooth. Strain the custard through a fine sieve into a jug.
Fill the pastry cups almost to the top with the custard mixture. Bake for 10–12 minutes, or until the tops are blistered and caramelized, and the pastry is golden.
Let cool slightly in the tin before removing. Serve warm with optional cinnamon or powdered sugar.

Frequently Asked Questions (FAQ)

Can I use store-bought puff pastry for Pastel de Nata?
Yes, store-bought puff pastry works well and saves time. For best results, use a good-quality, all-butter puff pastry.

Why is the top of my custard not caramelizing?
A very hot oven is essential to achieve the signature caramelized top. Use the top rack and highest setting on your oven.

How do I prevent the custard from curdling?
Whisk constantly when combining the hot syrup with the egg yolks, and don’t cook the custard on direct heat after the yolks are added.

Can I make Pastel de Nata in advance?
They are best enjoyed fresh, but you can store them in an airtight container for up to 2 days and reheat in the oven before serving.

Is Pastel de Nata the same as the Chinese egg tart?
They are similar but not the same. Portuguese tarts use puff pastry and have a caramelized top, while Chinese egg tarts typically use a shortcrust base and have a smoother, paler surface.