Pastel de Nata – Portuguese Egg Custard Tarts

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Pastel de Nata - Portuguese Egg Custard Tarts


I mentioned yesterday in my feijoada recipe post that I also made some Portuguese egg custard tarts called pastel de nata. After looking at several recipes online which were all very different, I ended up making up my own recipe and hoping for the best! Fortunately, they turned out just fine! I would probably want to make the filling a little thicker before pouring into the pastry cases, as they took an age to cook. An experiment for another time, but here is my recipe for pastel de nata. I hope you enjoy them as much as we did!

Pastel de Nata - Portuguese Egg Custard Tarts

Pastel de Nata - Portuguese Egg Custard Tarts

Yield: 24
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

You will need 2 muffin tins to cook the pastel de nata in.


  • oil spray or melted butter for greasing muffin tin
  • 2 x 320g packs ready rolled puff pastry
  • 6 egg yolks
  • 100g caster sugar
  • 600ml full fat milk
  • 1 tsp ground cinnamon
  • zest of 1 small lemon
  • 1 vanilla pod


  1. Preheat oven to 200C/Gas 6
  2. Spray the muffin tins with oil or brush with a little melted butter
  3. Cut 24 circles from the puff pastry and line each section of the tin to form a pastry cup. Set to one side.
  4. Whisk the egg yolks and sugar together in a bowl and set to one side.
  5. Pour the milk into a saucepan with the cinnamon and lemon zest. Split the vanilla pod, scrape out the seeds and add to the milk, along with the pod. Gently warm through until just about to boil. Remove the vanilla pod.
  6. Slowly, start to pour the hot milk into the egg and sugar mix, whisking continuously so that the eggs don't scramble.
  7. To make filling the pastry easier, pour the milk and egg mixture into a jug. Divide between the 24 tarts and place in the oven for 30 minutes. After this time check to see if they are set, if not, pop back in the oven for another 10 minutes, if they are starting to burn, you can turn the oven down slightly.
  8. Best served warm.

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