Portuguese Custard Tarts (Pastéis de Nata)

You can enjoy these custard tarts anytime. When chilly weather rolls in, warm, spice-laced pastries are just what you need. Spring’s lovely too – especially around holidays when you want something special at coffee time. Summer works, but they’re best fresh from the oven, so make sure you enjoy them while they’re still warm. But, Portuguese people eat Pastel de Nata or sometimes they call it just – Nata, every day! The bakeries are filled with freshly baked natas daily, the only exception is Easter.

Most of what you need is easy to find in regular grocery stores. Look for a pack of puff pastry in the refrigerated or frozen section – choose high-quality butter if you can. You’ll also need sugar, flour, milk, and egg yolks (organic or farm-fresh is great). For flavor, grab a lemon and a cinnamon stick, plus cinnamon powder for sprinkling, it is not mandatory but highly recommended. If you have access to a Portuguese or European market, you might even find extra-special puff pastry or butter options!

Yes – you have some wiggle room here. 🙂

For the puff pastry, homemade puff pastry or rough puff works fine if you’re up for it. Don’t skip the egg yolks – they’re essential.

You can swap lemon zest for orange zest or vanilla, but the flavor becomes a delicious variation, not the classic tart.

Cinnamon powder can be swapped with a pinch of nutmeg or cardamom, but again, it changes the traditional taste.

Totally! The Pastel de Nata recipe is perfect for breakfast or brunch alongside coffee and fruit. They work beautifully as a dessert bite at parties – paired with a trio of sweets like Strawberry Napoleons or Panna Cotta with strawberry Compote. And if you’re hosting tea time, they add a golden, crunchy sweet to the tray.

For an appetizer, start your meal with delicious Mediterranean Salmon Tartare or  Bacon Wrapped Asparagus.

For a main course, you can serve Grilled Octopus Skewers, or Veal Cutlets.

Here are my tips on how to make this recipe:

• Let the custard cool a bit before mixing in yolks, like in show in the video.

• Bake at a high temperature (475 °F / 250 °C).

  

• Don’t worry about dark spots on the top, it supposed to be like that.

• Sprinkle cinnamon on top, if you don’t like cinnamon, you may skip it.

A fresh espresso – “café” is the classic Portuguese match – strong and a little bitter against rich custard. If you prefer something softer, a latte – “galão”, or tea works well. For special desserts, try Tawny Port or Portuguese Espumante (sparkling wine). They cut through the richness and feel festive.

These Portuguese Custard Tarts are best eaten on the day they’re made. But if you have leftovers, keep them in a closed container for 1-2 days at room temperature, or up to 3 days in the fridge. To enjoy them again, give them a quick 5‑minute reheat at 350 °F (180 °C) to make the pastry crisp again. You can also freeze them: cool completely, freeze in a layer, and bake from frozen at 375 °F (190 °C)  for 8 minutes.