Crisp, flaky pastry filled with silky custard—these iconic Portuguese tarts are a true café classic. Perfect alongside strong coffee or afternoon tea, they bring a little Lisbon charm straight to your kitchen.

Pastel de Nata (Portuguese Custard Tarts) 🥧✨
Ingredients
Ingredient Amount Notes
Whole milk 250 ml Base for custard
Lemon zest From 1 lemon Use long strips, not grated
Fine sea salt Pinch Balances sweetness
Egg yolks 3 large Richness for custard
Caster sugar 150 g Sweetens and stabilizes
Cornflour 25 g Thickens custard
Puff pastry (ready‑rolled) 320 g sheet Keep chilled for best flake
Unsalted butter For greasing Light coating for tin
Vanilla extract 1 tsp Adds depth of flavor
Method
Preheat Oven
Heat oven to 250°C (fan) or as hot as possible. Lightly grease a 12‑hole muffin tin with butter.
Prepare Pastry Shells
Roll puff pastry tightly from the short edge into a log. Slice into 12 equal pieces. Place each piece cut‑side down in the tin and press outward with thumbs to form cups. Chill while making custard.

Heat milk, lemon zest, vanilla, and salt until steaming (not boiling). Remove zest.
Whisk egg yolks, sugar, and cornflour until smooth.
Slowly pour in hot milk, whisking continuously.
Return to pan and cook over medium heat, stirring until thickened.
Fill & Bake
Spoon custard into chilled pastry cups, nearly to the top. Bake 10–12 minutes until pastry is golden and custard is blistered with caramelized spots.
Cool & Serve
Let cool in tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Quick Facts
⏱ Prep Time: 20 minutes
🔥 Bake Time: 12 minutes
🍴 Servings: 12 tarts
⚡ Calories: ~220 per tart
Tips ✨
Sprinkle cinnamon on top for an authentic touch.
Keep puff pastry chilled until use for maximum flake.
Best enjoyed the same day—pastry loses crispness overnight.