Pastel De Nata (Portuguese Egg Tart) Recipe

I finally perfected my Portuguese Custard with a single timing trick that left even my toughest critics begging for the recipe.

I couldn’t ignore the way Pastel de nata crackles when you tap the flaky top. I make them when I want a little bright mischief on the table.

The contrast between a blistered, caramelized top and a lusciously smooth custard is stupidly addictive. I use store bought puff pastry to keep things real, and a bit of lemon zest to wake the filling up, but it’s the technique that gives you that almost charred patchwork on top.

As a fan of Portuguese Custard, this Egg Tarts Recipe keeps surprising me every time, it never turns out perfect and that’s the point.

Ingredients

• Puff pastry: flaky, buttery, very rich in fat and calories, its what makes tarts crisp.
• Egg yolks: packed with protein and vitamin A, give custard it’s richness and color.
• Sugar: simple carbs, makes it sweet, can caramelize for those dark, tasty spots.
• Cornstarch: thickens custard, low flavour, mostly carbs so not very nutritious.
• Milk and cream: adds calcium and fat, makes texture silky and richer.
• Lemon zest: bright citrus aroma, tiny vitamin C, cuts through sweetness, freshens taste.
• Cinnamon stick: warm spice, tiny antioxidant benefits, gives classic toasty flavour.
• Vanilla and salt: vanilla adds aroma, salt boosts flavor, both balance sweetness.

Ingredient Quantities

• 1 sheet store bought puff pastry (about 250 g)
• 1 tablespoon all purpose flour for dusting
• 6 large egg yolks (about 110 120 g)
• 2/3 cup granulated sugar (about 135 g)
• 1/3 cup water (80 ml) for the sugar
• 2 tablespoons cornstarch (about 16 g)
• 1 cup whole milk (240 ml)
• 1/2 cup heavy cream (120 ml)
• 1 small cinnamon stick
• peel of 1 lemon (zest)
• 1 teaspoon vanilla extract (optional)
• pinch of fine salt

How to Make this

1. Preheat oven to 250°C (480°F) and put a rack in the upper third of the oven; lightly flour a work surface with that 1 tablespoon of flour and keep your muffin or tart tin ready. Chill the puff pastry sheet in the fridge until just pliable, then roll it slightly to smooth any folds.

2. Make a simple sugar syrup: combine 2/3 cup granulated sugar and 1/3 cup water in a small saucepan, bring to a simmer over medium heat and stir until sugar is fully dissolved, then simmer 2 minutes more until slightly thickened. Take off heat.

3. In a separate bowl whisk the 2 tablespoons cornstarch with about 2 tablespoons of the milk to make a smooth slurry so there are no lumps. Set aside.

4. Return the syrup to low heat, stir in the rest of the milk and the 1/2 cup heavy cream, add the cinnamon stick and lemon peel, then whisk in the cornstarch slurry. Cook gently, stirring constantly, until the mixture thickens into a custard-like consistency (a few minutes). Remove from heat, fish out the cinnamon stick and lemon peel.

5. Temper the egg yolks: whisk the 6 egg yolks with the pinch of salt and the optional 1 teaspoon vanilla, then very slowly add about a quarter cup of the hot milk mixture to the yolks while whisking to raise their temperature. Pour the tempered yolks back into the pot and return to low heat for 30 seconds to 1 minute, stirring, until slightly thickened but do not boil. Strain the custard through a sieve into a bowl, press plastic wrap onto the surface to stop a skin forming and chill 20 to 30 minutes until cool but still pourable.

6. Shape the pastry shells: dust the puff pastry with a little flour, roll it into a tight log starting from the long side so you get visible layers, wrap and chill 10 minutes so it firms up. Slice the log into 6 to 8 rounds, press each round into the wells of your tin with your thumbs, pushing the pastry up the sides to create a thin, layered shell. If the edges crack it’s fine, just press them back together.

7. Fill each pastry shell about three quarters full with the cooled custard. Don’t overfill or the custard will bubble over while baking.

8. Bake on the top rack at 250°C (480°F) for 12 to 16 minutes until the pastry is blistered and the custard has deep caramelized brown spots on top. If the edges brown too fast lower the temp by 10 to 20 degrees and extend baking by a few minutes. Rotate the pan once for even color if needed.

9. Let tarts cool in the tin for about 10 minutes so they set, then transfer to a wire rack. Serve warm or at room temperature. Tip: chilling the filled tarts briefly before baking can help keep the layers crisper, and straining the custard makes it silky smooth.

Equipment Needed

1. Oven (preheat to 250°C / 480°F), top rack for baking the tarts
2. 6 to 8‑cup muffin or tart tin, for shaping and baking the shells
3. Rolling pin (or a smooth bottle), for rolling and coiling the puff pastry
4. Small saucepan, to make the sugar syrup and cook the custard
5. Medium mixing bowl, for whisking the egg yolks and cooling the custard
6. Whisk, for the slurry, tempering the yolks and smoothing the mix
7. Fine mesh sieve or strainer, to get a silky custard by removing any bits
8. Bench scraper or sharp knife, to slice the pastry log into rounds
9. Rubber spatula and a ladle or large spoon, to scrape the pot and fill the shells
10. Plastic wrap and a wire cooling rack, press wrap onto the custard so it dont form a skin and cool the tarts evenly

FAQ

Pastel De Nata (Portuguese Egg Tart) Recipe Substitutions and Variations

• Puff pastry: if you cant find store bought puff, use phyllo sheets brushed with melted butter between 6 to 8 layers for flaky results, or use a pre-made shortcrust/pie crust for a sturdier, less flaky tart.
• Heavy cream: replace 1/2 cup heavy cream with 1/2 cup whole milk plus 2 tablespoons melted butter (closer fat and mouthfeel), or use 1/2 cup evaporated milk for a lighter, slightly caramel note.
• Cornstarch: swap with arrowroot powder 1:1 for similar thickening and a clear finish, or use all purpose flour at about double the amount (whisk into the cold milk first to avoid lumps).
• Granulated sugar: use caster/superfine sugar 1:1 for faster dissolving and smoother custard, or light brown sugar 1:1 if you want a deeper caramel flavor and darker top.

Pro Tips

– Bake on thermal mass: preheat a heavy baking sheet, pizza stone or cast iron in the oven and put the tart tin on that hot surface. it gives a quick blast of heat to set the bottoms so they stay crisp instead of getting soggy from the custard.

– Keep the custard silky: that sugar syrup trick helps a lot, but also whisk the cornstarch with cold milk until perfectly lump free, cook until it just coats a spoon or hits about 80 to 82 C, then strain. if the eggs start to look grainy or scrambled take it off the heat, whisk like mad and strain right away.

– Protect the pastry edges while getting those dark custard spots: bake up high for fast caramelization but if the rims brown too fast, tent them with foil or move the pan down a rack and lower temp a bit, then extend time. watch closely the last few minutes because color can go from perfect to too dark quick.

– Work the pastry like a gentle pro: roll the log tight, chill it well so slices hold their layers, then slice with a serrated knife in a gentle sawing motion for cleaner rounds. don’t overflour, and if edges crack just press them back with a slightly damp finger so they seal without becoming tough.