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Hi Bold Bakers!
After one bite of a Portuguese custard tart, you know you’re in trouble! Who can pass up an irresistible, creamy custard surrounded by a crispy pastry? The flavor and the textures are simply super yummy, and there’s no other way for me to explain it. There’s no mystery why these tarts are popular all around the world.
This Portuguese custard tart (or pastel de nata) recipe is filled to the brim with that addicting thick egg custard, and I love how rustic the tarts look. You can even make this recipe even better by using store-bought puff pastry—it works just as well as homemade.
I love making these for a crowd. Everyone gets the perfect serving size, and I haven’t met a single person who they didn’t blow away! Plus, this is the latest in my recent Bold Baking Worldwide series, where I bring you recipes and flavors from around the world. Check out some of my latest worldwide recipes: Maamoul, Bananas Foster, Irish Apple Amber.
What Are Portuguese Custard Tarts?
Portugues custard tarts, also known as pastel de nata, are a super popular dessert that (can you guess it?) originated in Portugal. These wonderful tarts were first created way back before the 18th century by Catholic monks.
Back then, it wasn’t unusual to use egg whites to starch friars and nuns’ habits, which left the question: what do you do with all those leftover egg yolks?! Of course, make cake and pastries. The monks at the Hieronymites Monastery started to sell their pastel de nata at a nearby sugar refinery. In 1834, when the monastery closed, they sold the recipe to the refinery. The owner opened the Fábrica de Pastéis de Belém in 1837, and it is run by the descendants! The recipe is kept hidden in a secret room, and only a few know it.
And here it is!
Just kidding, this is my own take on the delicious dessert.
But they’re not just popular in Portugal. These desserts have traveled. They’re loved in other parts of Europe, Asia, and Brazil. Portuguese traders heavily influenced Japanese cuisine, and pastel de nata has become a super popular dessert there! KFC (yes, the chicken chain restaurant) even sells Portuguese custard tarts in China and Taiwan!
What You Need To Make Portuguese Custard Tarts
- Measuring cups and spoons
- Small saucepan
- Mixing bowls
- Muffin tin
How To Make Portuguese Custard Tarts
These beautiful, rustic egg custard tarts are so simple and so delicious! Here is how you make Portuguese custard tarts (and don’t forget to get the full recipe with measurements, on the page down below.):
- Preheat your oven to 500°F (250°C). (These bad boys need it HOT.)
- Add the sugar, water, and cinnamon stick to a small saucepan. Bring the mixture to a simmer and let it simmer for 3 minutes. Turn off the heat and set it aside.
- In a separate saucepan over medium heat, combine the milk and cream. Bring it to a simmer and then remove it from the heat and set it aside to cool down.
- In a large bowl, add the egg yolks, whole egg, vanilla extract, and cornflour/cornstarch. Whisk until it is fully combined with no lumps.
- Temper the egg mixture by introducing the hot milk to it, whisking as you go.
- Return the egg mixture to the saucepan and place it over medium-low heat. Whisk it continually until the mixture thickens. This should take around 3-4 minutes. Remove it from heat once thickened.
- Whisk in the cooled cinnamon sugar syrup, discard the cinnamon stick, and set the custard aside.
- Lightly flour a work surface and cut puff pastry into 14 equal rounds using a 3 1/2-inch cookie cutter.
- Light grease a muffin tin and push each piece of puff pastry down and up into the sides of the muffin holes until it is evenly distributed.
- Pour the custard into each pastry, about three-quarters full.
- Bake for about 15 minutes, or until golden brown on top.
Gemma’s Pro Chef Tips For Making Portuguese Custard Tarts
- Make this recipe with my homemade puff pastry; make this recipe even easy by using store-bought puff pastry.
- Make the custard the day before and pop it in the fridge. Then, bake them off fresh the next day.
- Don’t be shy with the vanilla extract! It gives your custard a lovely flavor.
- If you aren’t getting that delicious burnt top, don’t worry! Put the tarts under the broiler for a few seconds to get that iconic egg custard burnt top.
- Use whole milk for this custard! More fat means more flavor!
How Do I Store Portuguese Custard Tarts?
Portuguese custard tarts are best eaten the day they are baked, but you can store them at room temperature in an airtight container for up to 2 days.
Make More Pies & Tarts!
- The Only Blueberry Pie Recipe You’ll Ever Need
- 15 Minute Banana Cream Pie
- No-Bake Key Lime Pie
- 5-Ingredient Chocolate Pie
- The Whole Lemon Tart
- Sinful Chocolate Tart
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Watch The Recipe Video!
Portuguese Custard Tarts Recipe
Ingredients
- 1 ⅓ cups (10 ½oz/296g) granulated sugar
- ½ cup (4floz/115ml) water
- 1 large cinnamon stick
- 1 cup (8floz/225ml) whole milk
- ½ cup (4floz/115ml) double cream
- 5 large egg yolks
- 1 large egg
- 1 tablespoon vanilla extract
- ¼ cup (1oz/28g) cornstarch/cornflour
- 1 pack frozen puff pastry
Instructions
- Preheat oven to 500°F (250°C).
Making the Custard:
- In a small pan, add the sugar, water, and cinnamon stick. Bring to a simmer and allow to simmer for 3 minutes. Turn off the heat and set it aside to infuse.
- In a separate saucepan, combine milk and cream and place over medium heat. Allow the mixture to come to a simmer, then remove from the heat and set aside to cool down.
- To a large bowl, add the egg yolks, whole egg, vanilla extract, and cornflour. Whisk until fully combined and no lumps remain.
- Temper the egg mixture by introducing the hot milk to it whisking as you go.
- Return this egg mixture to the saucepan and place over low-medium heat. Whisk continually until mixture thickens, around 3-4 minutes. Remove from the heat.
- Whisk in the cooled cinnamon sugar syrup. Discard the cinnamon stick and set the custard aside.
Assembling the Tarts:
- Lightly flour a work surface and cut puff pastry into roughly 14 equal rounds using a 3 ½ inch cookie cutter.
- To a lightly greased muffin tin, push each piece of puff pastry down and up into the sides of the muffin holes until evenly distributed.
- Pour custard into each muffin tin so each one is three-quarters full. Bake for roughly 15 minutes or until golden brown on top. (See notes above about browning the tops????)
- Serve warm as is or with a dollop of cream on top. Enjoy!
Hi Gemma, I’m really excited to try this recipe but don’t think I have access to double cream. I think here in Canada we only have 35% whipping cream but based on what I read online, double cream is an even higher fat product. Will this work with 35% whipping cream? Any advice is appreciated!
Well, I’m sure they taste good, but they are not Portuguese egg tarts, it’s something else.
hey Emma! As a portuguese I have to say these are a lot different from the real ones… however they look delicious as well!
Hi Gemma . The tarts are very sweet can I reduce the amount of sugar? Thanks for all your help
Thank you for this recipe and all other that you post! I have been wanting to taste this tart ever since I saw it during a vacation in Portugal more than 20 years ago, but being lactose intolerant, I did not. Now I can! and they are truly delicious!
Hi Gemma! Hope you’re doing well, just wondering—is it possible to use the full egg? I don’t usually remember to use all of the egg whites, so I try to use the whole egg as much as much as possible. Thanks so much 🙂
Hi gemma. I will like to make these tarts with less sugar, maybe 3/4 cup….do i have to adjust the other ingredients
I’m sorry but these are not the authentic Portuguese pastéis de nata. Here is a picture of mine. If one has tasted the real thing you would know the difference. Not knocking your recipe but it shouldn’t be called Portuguese pasteis de nata or Portuguese custards.
Gemma;
Hi,I just copied down your Portuguese custard tarts recipe and I am going to make them at home soon.What do I do with the egg whites after I separate the egg yolks?I am going to make the tarts after I go grocery shopping to buy the ingredients.They look so good and tasty,can the recipe be made to make 18 custard tarts.
Kim
Thank you Gemma
Sadly this recipe disappointed as ‘Portuguese‘ tarts are far too sweet