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Pastel de Nata Recipe (Portuguese Custard Tarts)

By Valentina Dimitrova | Updated on November 5, 2026
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Sweet and buttery, Pastel de Nata combines flaky pastry with rich egg custard and caramelized tops in a Portuguese dessert traditionally enjoyed warm with a cup of coffee.

Golden Portuguese custard tarts on a parchment-lined tray beside a sieve of powdered sugar, a cup of coffee, and a cut tart.

Portuguese custard tarts, also known as pastéis de nata, pair flaky puff pastry with creamy vanilla egg custard and caramelized tops. Store-bought pastry makes these Portuguese egg tarts simpler to prepare. Whole eggs, extra yolks, milk, and heavy cream give the filling a rich, smooth texture without flour or cornstarch. A dusting of cinnamon or powdered sugar complements the sweet custard. Other Portuguese and Brazilian desserts to try include Quindim, Fio de Ovos, and Brigadeiros.

Quick Look: Pastel de Nata

  • ⏱️ Prep Time: 25 minutes
  • 🔥 Cook Time: 22 minutes
  • ⏲️ Resting Time: 1 hour 10 minutes
  • 🕒 Total Time: 1 hour 57 minutes
  • 🍽️ Servings: 12 tarts
  • 🍮 Flavor: Sweet vanilla custard with caramelized notes
  • 🥐 Texture: Crisp, flaky pastry with a creamy custard center
  • 🥚 Key Ingredients: Puff pastry, whole eggs, egg yolks, sugar, milk, heavy cream, and vanilla
  • 🔥 Cooking Method: Oven-baked at 480°F (250°C)
  • ⭐ Difficulty: Moderate
  • Why This Recipe Works: Ready-made puff pastry keeps the method simple, while the egg-and-cream custard sets without flour or cornstarch. A hot oven creates the flaky crust and signature caramelized tops.

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What Is Pastel de Nata?

Pastel de nata is a Portuguese egg custard tart with a crisp, flaky pastry shell, creamy filling, and dark caramelized spots on top. These traditional Portuguese custard tarts are also known as pastéis de nata.

Their history is closely associated with the Jerónimos Monastery in Belém, Lisbon. According to tradition, the pastries originated at the monastery. In 1837, the famous Pastéis de Belém bakery began producing its version from a secret recipe linked to the monastery.

Portuguese egg tarts also became popular in Brazil, Macau, and other countries with Portuguese influences. In Brazil, they are a popular treat in bakeries and cafés, often enjoyed with coffee or café au lait.

This Portuguese egg tart recipe uses store-bought puff pastry and a creamy vanilla custard without flour, cornstarch, or cooked sugar syrup. It has the crisp, flaky crust and rich filling of traditional Portuguese custard tarts but requires less preparation.

Chef's Notes from Valentina

  • Store-bought puff pastry makes Portuguese egg tarts simpler to prepare without the work of homemade laminated dough. Butter-based puff pastry is a good choice for its rich flavor and flaky texture.
  • The custard gets its creamy consistency from whole eggs, extra yolks, milk, and heavy cream. Unlike traditional recipes, this filling requires no flour, cornstarch, or cooked sugar syrup.
  • Individual tart molds create smaller, shallower shells, while a standard muffin tin produces deeper tarts. Both work, but muffin tins require more puff pastry.
  • Pastel de nata tastes best warm or at room temperature with a little cinnamon or powdered sugar. Serve it with espresso, café au lait, or Brazilian cheese bread for a sweet-and-savory afternoon snack.

Ingredients

  • Puff pastry – 1 or 2 packages (14 oz each). Choose puff pastry made with butter rather than oil for a richer taste and crisp, flaky layers. Use one package for twelve 3-inch tart molds or two for a standard muffin tin.
  • Egg yolks – 3. Give the custard its golden color, rich taste, and silky texture.
  • Whole eggs – 2 large. Help the custard set while keeping the center soft and tender.
  • Heavy whipping cream – ⅔ cup. Adds richness and gives the custard a smooth, velvety consistency.
  • Whole milk – ⅓ cup. Keeps the filling creamy without making it too rich or dense.
  • White granulated sugar – ½ cup. Gives the custard a mild sweetness and helps develop its signature caramelized spots.
  • Pure vanilla extract – 1 teaspoon. Complements the custard's rich, eggy taste with a delicate aroma. Vanilla bean is a good alternative for a more fragrant filling.

Substitutions And Additions

Lemon Pastel de Nata: Add ½ teaspoon of finely grated lemon zest to the custard for a light citrus flavor that complements the vanilla.

Chocolate Pastel de Nata: Place a few dark chocolate chips in each pastry shell before pouring in the custard. The chocolate melts during baking and creates a richer filling.

Coffee Pastel de Nata: Dissolve ½ teaspoon of instant espresso powder in a little milk from the recipe, then whisk it into the custard for a mild coffee flavor.

Raspberry Pastel de Nata: Place one or two fresh raspberries in each pastry shell before adding the custard. The berries add a tart fruit flavor and a little color.

Coconut Pastel de Nata: Sprinkle a small amount of finely shredded coconut over the custard before baking for a lightly toasted coconut topping.

How to Make Pastel de Nata

Cream mixed into egg custard, sliced puff pastry rolls, custard-filled tart molds, and baked Portuguese egg tarts with caramelized tops.

Prepare the Custard

  1. Prepare the custard: Whisk the whole eggs and egg yolks in a medium bowl until smooth. Add the sugar, milk, heavy cream, and vanilla extract. Whisk until well combined. PIC. 1
  2. Chill the custard: Cover the bowl with plastic wrap and refrigerate for at least 1 hour or until the sugar has dissolved.

Prepare the Puff Pastry

  1. Preheat the oven and roll out the pastry: Preheat the oven to 480°F (250°C). Place the thawed puff pastry on a lightly floured surface. Sprinkle a little flour over the dough and spread it evenly to prevent sticking.
  2. Roll and cut the pastry: Starting from the short side, roll the dough tightly into a log. Trim the ends. Cut into 12 equal pieces for tart molds, or 6 pieces per package for a muffin tin. Keep the dough chilled while shaping the tart shells. PIC. 2
    Note: If the pastry becomes too soft to handle, wrap the unused pieces and refrigerate them until needed.

Shape the Tart Shells

  1. Shape the tart shells: Press each piece of dough into a greased 3-inch (7.5 cm) tart mold to form a thin crust that extends approximately ½ inch (1 cm) above the rim to allow for shrinkage during baking.
  2. Prick the pastry: Use a fork to prick the bottom and sides of each tart shell to prevent excessive puffing and custard overflow.
    Note: Lightly wet your hands if the dough is difficult to shape. You can also use a standard muffin tin instead of individual tart molds, but the pastry may shrink more and have thinner edges.

Fill and Bake

  1. Fill and bake: Cover the prepared tart molds with foil and refrigerate for 10–15 minutes. Gently pour the custard into each shell until about ¾ full. Bake on the middle oven rack for 15–25 minutes, until the pastry is golden brown and cooked through and the custard is set with dark caramelized spots on top. PIC. 3
  2. Cool the tarts: Let the Portuguese egg tarts cool in their molds for 5 minutes. Carefully remove them and transfer them to a wire rack to cool further. PIC. 4
  3. Serve: Serve warm or at room temperature with coffee. Dust with powdered sugar and ground cinnamon before serving, if desired.
Portuguese egg tarts arranged on a plate.

Expert Tips for Pastel de Nata

  • Strain the custard. Pass the mixture through a fine-mesh sieve before refrigerating it. Any remaining egg strands will be removed for a smoother filling.
  • Use a sharp knife. Cut the puff pastry log with a sharp knife and use clean downward cuts. The layers are less likely to become compressed, which allows the pastry to rise more evenly.
  • Brush off loose flour. Remove excess flour from the pastry before rolling it into a log. The layers will stay closer together without dry flour trapped between them.
  • Fill the shells just before baking. Wait until the oven is ready before adding the custard. Less contact with the liquid filling reduces the chance of a soggy pastry bottom.
  • Check the oven temperature. Use an oven thermometer to confirm the oven reaches 480°F. Accurate heat allows the pastry to cook through and the custard to caramelize without excessive browning.

FAQ About Pastel de Nata

Why did my pastel de nata burn before the pastry was fully cooked?

The oven may be too hot, or the pastry may be too thick. Make sure the dough is pressed into a thin, even layer. If the tops brown too quickly while the pastry is still undercooked, try moving the tarts to a lower oven rack.

Why did my pastel de nata custard puff up or crack during baking?

The custard can puff up in the high oven heat, but it should settle as the tarts cool. Cracks may appear if the filling is overbaked. Remove the tarts once the custard is set and the tops have dark caramelized spots.

Can I make one large pastel de nata instead of individual tarts?

Yes. You can make a larger version in a tart pan or springform pan. You'll need to adjust the pastry thickness, amount of filling, and baking time to suit the size of the pan.

Why does my pastel de nata taste too eggy?

A mild egg flavor is normal because the custard contains whole eggs and egg yolks. If the flavor is unusually strong and the filling is firm or grainy, the custard may have overcooked. Remove the tarts once the filling is set and the tops have developed caramelized spots.

Golden Portuguese egg tarts with browned custard tops and crisp pastry layers.

What to Serve with Pastel de Nata

  • Drinks: Serve with espresso, café au lait, Banana Coffee Chai Smoothie, or a nonalcoholic Mississippi Mudslide. Coffee pairs particularly well with the sweet custard.
  • Sweet Toppings: Serve the tarts with a drizzle of melted dark chocolate or a dollop of lightly sweetened whipped cream for a different finish.
  • Bread: Brazilian Cheese Bread adds a savory contrast to the sweet pastry.
  • Fruit Salad: Serve with Tropical Fruit Salad for a fresh addition to breakfast or brunch.

More Creamy Desserts to Try

Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.

Close-up of pastel de nata with golden custard, caramelized spots, and flaky pastry layers, surrounded by more Portuguese egg tarts.
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4.95 from 19 votes

Pastel de Nata Recipe (Portuguese Custard Tarts)

Sweet and buttery, Pastel de Nata combines flaky pastry with rich egg custard and caramelized tops in a Portuguese dessert traditionally enjoyed warm with a cup of coffee.
Course:Dessert
Cuisine:Portuguese
Prep Time 25 minutes
Cook Time 22 minutes
Resting Time 1 hour 10 minutes
Total Time 1 hour 57 minutes
Servings 12 tarts
Calories332 kcal
Author Valentina Dimitrova
Cost $ 1.50 per tart

Equipment

  • oven
  • tart tins
  • bowl

Ingredients

  • 2 large whole eggs
  • 3 egg yolks
  • ½ cup white granulated sugar
  • 1 teaspoon pure vanilla extract
  • ⅓ cup whole milk
  • ⅔ cup heavy whipping cream
  • 2 packages puff pastry – 14 oz each
US Customary - Metric

Instructions

Prepare the Custard

  • Prepare the custard: Whisk the whole eggs and egg yolks in a medium bowl until smooth. Add the sugar, milk, heavy cream, and vanilla extract. Whisk until well combined.
  • Chill the custard: Cover the bowl with plastic wrap and refrigerate for at least 1 hour or until the sugar has dissolved.

Prepare the Puff Pastry

  • Preheat the oven and roll out the pastry: Preheat the oven to 480°F (250°C). Place the thawed puff pastry on a lightly floured surface. Sprinkle a little flour over the dough and spread it evenly to prevent sticking.
  • Roll and cut the pastry: Starting from the short side, roll the dough tightly into a log. Trim the ends. Cut into 12 equal pieces for tart molds, or 6 pieces per package for a muffin tin. Keep the dough chilled while shaping the tart shells.
    Note: If the pastry becomes too soft to handle, wrap the unused pieces and refrigerate them until needed.

Shape the Tart Shells

  • Shape the tart shells: Press each piece of dough into a greased 3-inch (7.5 cm) tart mold to form a thin crust that extends approximately ½ inch (1 cm) above the rim to allow for shrinkage during baking.
  • Prick the pastry: Use a fork to prick the bottom and sides of each tart shell to prevent excessive puffing and custard overflow.
    Note: Lightly wet your hands if the dough is difficult to shape. You can also use a standard muffin tin instead of individual tart molds, but the pastry may shrink more and have thinner edges.

Fill and Bake

  • Fill and bake: Cover the prepared tart molds with foil and refrigerate for 10–15 minutes. Gently pour the custard into each shell until about ¾ full. Bake on the middle oven rack for 15–25 minutes, until the pastry is golden brown and cooked through and the custard is set with dark caramelized spots on top.
  • Cool the tarts: Let the Portuguese egg tarts cool in their molds for 5 minutes. Carefully remove them and transfer them to a wire rack to cool further.
  • Serve: Serve warm or at room temperature with coffee. Dust with powdered sugar and ground cinnamon before serving, if desired.

Recipe Video

Recipe Notes

If using individual 3-inch tart molds, you'll only need one 14-oz package of puff pastry. For a standard 12-cup muffin tin, use two packages and cut each into six equal pieces. Muffin cups have higher sides than tart molds, which means the pastry pieces need to be thicker and stretched to fit. This helps prevent excessive shrinkage and keeps the custard from overflowing during baking.

Storage and Reheating

Refrigerate: Let the Portuguese egg tarts cool completely, then store them in an airtight container in the refrigerator for up to 2 days. The pastry may lose some of its crispness during storage.
Freezer: Place the cooled tarts on a baking sheet and freeze until firm, about 2 hours. Transfer them to a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the refrigerator. Keep in mind that freezing may affect the custard's texture and soften the pastry.
Reheating: Warm the tarts in a preheated 350°F (180°C) oven for about 8 minutes, or until heated through. The oven helps crisp the pastry again, while microwaving tends to make it soft.

Nutrition

Calories: 332kcal | Carbohydrates: 27.7g | Protein: 5.2g | Fat: 22.5g | Saturated Fat: 7.8g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 10.9g | Trans Fat: 0.003g | Cholesterol: 91.6mg | Sodium: 120.5mg | Potassium: 63.3mg | Fiber: 0.6g | Sugar: 9.4g | Vitamin A: 310.2IU | Vitamin C: 0.1mg | Calcium: 31.2mg | Iron: 1.3mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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The post was first published on April 6th, 2015. 

4.95 from 19 votes (17 ratings without comment)

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33 Comments

    1. Yes! You can absolutely refrigerate the leftover custard. Transfer it to an airtight container (or cover it tightly with plastic wrap pressed directly onto the surface to prevent a skin from forming) and refrigerate it for up to 2 days.

      Before using it again, give it a good whisk to smooth it out. Then fill your pastry shells and bake as directed. I hope you enjoy your second batch just as much as the first—happy baking!

      Reply

  2. Recipe calls for 2 …..14 oz pkgs of puff pastry. However it says to cut into 12 pcs. When do you use the other pkg? I made 6 out of each pkg. hoping pastry is not too thick. 12 pcs out of one pkg would have seemed way too thin !

    Reply

    1. Thank you, Katherine, for calling this out! I forgot to add a note sayng if you use tart molds like I did, you'll only need one box of puff pastry, yielding 12 tarts. However, if you use a 12-cup stardard-size muffin tin, you'll need 2 boxes fo puff pastry, each cut into 6 pieces. Because the muffin tin has cups with higher edges than the tart molds, you will need a larger piece of dough to stretch it into each cup of the tin, avoiding too much shrinkage and spilling of the filling.

      Reply

    1. Hi Nelia! You can use muffin tin to make them but be aware their shape will be a little different. If you are ok with it, go ahead!

      Reply

  5. Hi …. can these Pastel de nada tarts be made into a 9 inch regular pie and could you provide the crust and cooking variations on that? Thank you so much.

    Reply

    1. Hi Lyndi! Technically, it is possible to make this pastel de nata larger. Basically, you would follow the same directions, altering the baking time. I cannot provide the baking time for a larger treat because I have never made it into a regular-size pie. But the crust must be cooked and crispy and the custard has to set and get burned on top. That is how you know it is ready! I used a store-bought puff pastry for the crust. You will only have to cut it a little larger than 9 inches as you would do in a regular pie (however, there are no crimping edges here). As for the custard, you may need to perhaps double or triple the measurements of each ingredient. I hope this helps!

      Reply

  6. I'm back. I have let them cool. This recipe did not work for me at all. They are burned. at 480 degrees I kept an eye on them and while they top, sides and bottom are burned, the inside bottom of the pastry isn't fully cooked. The custard seems to lack sweetness & flavor. What went wrong do you think?

    Reply

    1. Hi Lynn! I am sorry this happened to you but the problem is not the recipe oven temperature. Your oven must be not well regulated. There are recipes (you can check them online) that call for 500 to 550 and in my oven the crust burns. But they do not burn at 480 for the time stated in the recipe. I tested several times to adjust the temperature. As you can see in the video, the bottom of my pastry crust was perfectly cooked (crispy and not burnt).
      As for the filling, yes it is not so sweet because this is a custard filling. All the pasteis de nata I have eaten so far are not too sweet ( I am 50 and this is a very popular dessert in Brazil as well and I eat them since I was a child). It is a characteristic of theirs! The top of the custard filling is also dark or burnt because the original pastel de nata has that characteristic (just like a burnt cheesecake from Spain). However, the Chinese version (egg tarts) does not have burnt tops and is even less sweet.
      I would love to help you but I don't know what went wrong. I tested this recipe before recording the video and the 480 worked the best to cook the crust without burning and also to caramelize the tops of the custard filling (neither less nor more). But the amount of sugar of the filling is something simpler to adjust. If you like sweeter, add more sugar. But be aware that more sugar means faster caramelization. In this case, bake your tarts in lower temperature. Depending on how much more sugar you add, 400-450 perhaps works better in your oven. For added flavor, use vanilla bean instead of vanilla extract and if you enjoy a custadier filling, add an extra egg yolk and beat well to not get too eggy. This is the best I can do to help you!

      Reply

  7. Hello! I just finished making these as they are a family favorite while we are traveling. I have just retrieved them from the oven and the center/custard is puffed quite high. Is that normal? I assume they will go down as they cool but just wondered as it didn't say anything about the puffiness in the recipe. Thank you!

    Reply

    1. Hi Lynn! They will puff up because of the puff pastry. But the filling will go down as the pastry crust cools down.

      Reply

  8. Just made these little pastels de nata and they are delicious! Easy and well to follow recipe. I used only 1 pack of 450 ready bought puff pastry and this was sufficient for 12 pastels. Certainly worth baking on a regular basis, as they were gone very fast :-). Thank you!

    Reply

    1. Yay! I am so glad you enjoyed our pasteis de nata, one of my childhood's favorite treats!

      Reply

  9. Wow! Great to discover your guest post via Manu's site, Denise. This looks a super recipe and for macaronivores like myself using many egg whites, I'm kind of obsessed with yolk recipes - and delicious ones too! With 8 egg yolks, I'm a happy baker. Had them in Portugal and get them from specialist Portuguese bakeries in Paris but now I should make my own. Merci x

    Reply

  12. Oh, boy, these tarts look spectacular!!! I'll pop over to Manu's blog to check them out! And I'm excited to guest post for her next week (though I think I'd rather be traveling with her :)). xo

    Reply

  18. As we mentioned in Manu's menu the best part is that this is a recipe with simple ingredients, easy to follow, you can make those sweet delights very often:) We bet those will be devine with a little spoon sweet (glyko koutaliou) like sour cherry as a topping:)
    Can't wait to try them Denise! We really wonder how can we loose any weight when you post dreamy desserts like this:)
    We hope you had a wonderful Easter, ours (the Orthodox one) is this weekend.
    Lots of love,
    Panos and Mirella
    xoxoxo

    Reply

  20. Can you believe that I never had this treat? They sure look great Denise...I am going to check the recipe.
    Have a great week 🙂

    Reply

    1. Juliana: These are similar to the Portuguese Egg Tarts that the Chinese make. Their treat was inspired in these Portuguese ones.

      Reply

  21. Just magnificent! I imagine a plateful of these lovelies would disappear quickly at my house!

    Reply

  22. Wow, puff pastry and pastry cream? I can't think of anything better! They're so cute too!

    Reply

  23. My favorite concoction EVER! One that I've been meaning to make ever since I tried it in Lisbon, back in 2003.... long time....

    Reply